<span>Chef Alessandro D’Ubaldo of 800 Pizza says of this prized ingredient: “I love truffles, both the black summer and white winter ones. They are always amazing and so appetising; the aroma can get you hungry at any time of the day. A great friend of mine, Massimo of Italtouch known as the ‘Truffle man’, brings ours from Umbria in Italy, which offers some of the best ingredients you can wish for – from truffles and lentils to olive oil. My father is from Citta’ della Pieve in Umbria, so it’s a second home for me.”</span> <strong><span>Truffle pizza</span></strong> <span><em>Ingredients</em></span> <span>225ml room temperature water</span> <span>0.5g dry yeast or 1.5g fresh yeast</span> <span>500g flour</span> <span>25ml extra virgin olive oil</span> <span>120g fresh Italian buffalo mozzarella</span> <span>40g summer black truffle shavings</span> <span>2g white truffle oil</span> <span>1g freshly ground black pepper</span> <span>7g salt</span> <span><em>Method</em></span> <span>Prepare the dough early in the morning as the rising takes very long</span><span>. Pour the water into a large bowl and add the yeast, flour, extra virgin olive oil and salt. </span><span>Mix by hand for at least 20 minutes or until you get a smooth surface.</span> <span>Portion individual balls and place in an air-tight container until the balls</span><span> double in size. This could take 8 to 10 hours; but should you wish to quicken the process, add more yeast.</span> <span>Stretch out the dough as required, and use a tiny bit of oil to avoid it from sticking to the</span><span> oven tray.</span> <span>Lay the buffalo mozzarella on the dough, ripped in small chunks by hand. Remember fresh mozzarella is milky, so drain any excess milk in a sink by squeezing the cheese</span><span> tight in your hand. You can</span><span> also use a paper towel to further absorb the moisture, or your pizza will turn out soggy.</span> <span>Preheat the oven to 250</span><span>0</span><span>C, and use the grill option if you have it</span><span>. Keep checking the top and bottom of the pizza every 10 minutes, and do it fast – don't keep the oven open for too long else the temperature will drop too much. Try to deliver an even cooking top and bottom by balancing the</span><br/> <span>heat elements.</span> <span>After you get the pizza out of the oven, shave the black truffle on it, drizzle the white truffle oil, and then grind some black pepper and add a pinch of salt</span><span>. </span> _________________<br/> <strong>Read more:</strong> <a href="https://www.thenational.ae/world/europe/royal-wedding-harry-and-meghan-select-east-london-baker-to-create-wedding-cake-1.714698">Royal wedding: Harry and Meghan select east London baker to create </a><a href="https://www.thenational.ae/world/europe/royal-wedding-harry-and-meghan-select-east-london-baker-to-create-wedding-cake-1.714698">wedding</a><a href="https://www.thenational.ae/world/europe/royal-wedding-harry-and-meghan-select-east-london-baker-to-create-wedding-cake-1.714698"> cake</a> _________________
