Black Truffle Sauce Pizza
A luxurious Neapolitan-style pizza topped with Sabatino Black Truffle Sauce, Torre Lupara Bocconcini, Pecorino Romano, Deliziosa Burrata, and freshly shaved black truffle, finished with Olitalia Extra Virgin Olive Oil and cracked black pepper.
- Yield: One 12-inch pie
- Prep Time: 12-24 hr
- Cook Time: 2-8 min
Ingredients
Instructions
- Preheat your pizza oven to the appropriate temperature for your Neapolitan pizza dough.
- Lightly dust your work surface with Caputo Semolina. Stretch the 250–270g pizza dough ball to approximately 12 inches in diameter.
- Spread the Sabatino black truffle sauce evenly over the dough, leaving about a ½-inch border around the edge.
- Gently tear the Torre Lupara bufala bocconcini into small pieces and distribute evenly over the pizza.
- Sprinkle the Pecorino Romano evenly over the top, then finish with a light drizzle of Olitalia Extra Virgin Olive Oil.
- Bake until the crust is golden brown and well blistered and the cheese is melted, approximately 2–8 minutes, depending on your oven setup and temperature.
- Remove the pizza from the oven and generously shave fresh black truffle over the top.
- Finish with a light drizzle of Olitalia Extra Virgin Olive Oil and freshly cracked black pepper, to taste.
- Slice, serve, and enjoy!
Products Used In The Recipe
About the Chef
Meet Chef Domenico "Mimmo" Tolomeo
Domenico “Mimmo” Tolomeo is a first-generation Italian American who comes from a long line of master bread makers from Italy’s southern region. He joined the Orlando Foods team as our Corporate Chef in July 2022, and is currently the co-owner of Taglio Pizza in Mineola, NY. Mimmo trained under Award Winning Master Pizzaioli Roberto Caporuscio and Giorgia Caporuscio, under whose guidance he received his certification from the Associazione Pizzaiouli Napoletani, the governing body of pizza makers in Italy. His accomplishments include being part of the World Pizza Champions, being the recipient of the 2019 Caputo Rising Star Pizzaiolo at the Infamous Caputo Cup, and being the Capo Pizzaiolo at the world-renowned Keste Pizza e Vino.