Truffle and Honey Pizza
A Neapolitan-style pizza with Ciao San Marzano DOP tomatoes, Deliziosa Stracciatella, freshly shaved Sabatino black truffle, and a drizzle of Sabatino Truffle Honey, finished with Olitalia Extra Virgin Olive Oil and fresh basil.
- Yield: One 12-inch pie
- Prep Time: 12-24 hr
- Cook Time: 2-8 min
Ingredients
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 280g pizza dough ball to approximately 12 inches in diameter.
- Season the Ciao San Marzano DOP tomatoes with the sea salt and spread evenly over the dough, leaving about a ½-inch border around the edge.
- Drizzle the pizza lightly with Olitalia Extra Virgin Olive Oil.
- Bake until the crust is golden brown and well blistered and the tomato sauce is heated through, approximately 2–8 minutes, depending on your oven setup and temperature.
- Remove the pizza from the oven and spoon the Deliziosa Stracciatella evenly over the pizza in small dollops.
- Add the fresh basil leaves, generously shave Sabatino black truffle over the top and finish by drizzling with Sabatino Truffle Honey.
- Finish with a light drizzle of Olitalia Extra Virgin Olive Oil.
- 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.