Why this works
The aristocrat of pizzas. Porcini mushrooms, white truffle oil, crème fraîche, and Parmigiano. This is fine dining on dough.
Ingredients
- Pizza dough (classic 72h)250g
- Crème fraîche80ml
- Fior di latte mozzarella100g
- Dried porcini (rehydrated)30g
- Fresh porcini or cremini mushrooms150g
- White truffle oil20ml
- Parmigiano-Reggiano (shaved)35g
- Fresh thyme1 tsp
- Black peppergenerous
Method
- Rehydrate dried porcini 20 min in warm water. Squeeze dry, reserve liquid.
- Sauté fresh mushrooms with thyme. Add porcini and cook 3 more minutes.
- Preheat oven to 275°C.
- Stretch dough. Spread crème fraîche. Add mozzarella.
- Top with mushroom mixture. Bake 12–14 minutes.
- Post-bake: drizzle white truffle oil, shave Parmigiano generously, add black pepper. Serve immediately.