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Creamy truffle pizza
Tom Aikens · bbc.co.uk · 2019 · Original
other (asserted)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%) — the way bakers compare doughs across batch sizes.
Flour
450g
Water
5670g
Hydration
—
Salt
3.3%
Yeast
0.44%
Oil
—
Sauce
—
Cheese
110g
Dough weight
13265g
Process
Bake temp
428°F / 220°C
Bake time
3-4 min
Oven
home standard
Surface
stone
Cold ferment
12h
Ingredients (10)
- water/7fl oz lukewarm water200 oz · 5670g
- flour/1lb strong white flour450g
- yeast2g fast-action dried yeast2g
- salt/½oz salt15 oz · 15g
- oil/2fl oz olive oil50 oz · 1417.5g
- sugar/1½oz caster sugar40 oz · 40g
- dairy dough/7fl oz double cream200 oz · 5670g
- saltsea salt and freshly ground black pepper—
- cheese other/1oz ricotta30g
- cheese other/3oz burrata80g
Toppings (10)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese/¾oz butter20 oz · 20g
- over cheese/10½oz baby onions300 oz · 300g
- over cheesefinely chopped thyme leaves3 tsp · 12.6g
- over cheese2 bay leaves
- over cheesefinely chopped rosemary leaves2 tsp · 8.4g
- over cheese/3½fl oz white wine vinegar100 oz · 2835g
- over cheese/½oz baby spinach15 oz · 15g
- over cheese/¾oz mascarpone20 oz · 20g
- over cheese1 fresh truffle
- over cheese/2oz onion Lyonnaise50g