Pizza with lardo, datterini, and truffle
Ingredients
4 persons
- 200 grams of flour
- 1 tablespoon olive oil
- pinch of salt
- 1 teaspoon sugar
- 20 grams fresh yeast
- 14 cups of water
- 75 grams ELVEA Passata di Datterini 100% Toscano (Selezione del Maestro)
- tablespoon of olive oil
- 50 grams thinly sliced lardo
- 50 grams of fontina cheese
- pepper
- 5 grams of raw truffles
Preparation
-
1
Spread the flour on your work surface and make a well in the center.
-
2
Mix in the olive oil, salt and sugar.
-
3
Dissolve the yeast in the water and pour the yeast mixture into the flour.
-
4
Knead the mixture by hand into a smooth and homogeneous dough.
-
5
Roll the dough into a ball, cover with a clean tea towel, and let rise in a warm place for at least 90 minutes, or overnight in the refrigerator under plastic wrap.
-
6
Just before baking, unroll the dough and flatten it with your fingertips to the desired thickness.
-
7
Start in the middle and work toward the edges while rotating the pizza.
-
8
Preheat the oven to 200 °C.
-
9
Cut the tomatoes in half.
-
10
Sprinkle the bottom with olive oil and place the lardo, the tomatoes, and the slices of Fontina cheese on top.
-
11
Season with freshly ground pepper.
-
12
Bake the pizza in the oven for 8 minutes.
-
13
Remove from the oven and shave the truffle over the pizza.
Buon appetito!
