EVOO – Truffle

• Dissolve the yeast in a bit of water, then mix it with the flour and remaining water. Knead for at least 10 minutes, then add the salt and oil. Let rise in the fridge for 24 hours in a greased container.
• Dissolve the yeast in a bit of water, then mix it with the flour and remaining water. Knead for at least 10 minutes, then add the salt and oil. Let rise in the fridge for 24 hours in a greased container.
• Preheat the oven to its maximum temperature (250–280°C / 480–535°F), ideally with a pizza stone. Roll out the dough and top it with just the fior di latte. Bake for 7–9 minutes, until golden and crisp.
• Remove from the oven and add the burrata in the center, grilled peach slices, prosciutto, and basil.
• Drizzle with truffle-flavored extra virgin olive oil, crack fresh black pepper on top, and — if you enjoy a sweet-savory contrast — finish with a few drops of honey.

✨ Gourmet Tip – Truffle-flavored extra virgin olive oil adds a bold, enveloping aroma that enhances the creaminess of the burrata, the sweetness of grilled peaches, and the savory richness of prosciutto. Used raw, it preserves its earthy notes, turning each slice into a perfect balance of flavor and elegance. For an even more surprising twist, you can finish the pizza with a few thin shavings of fresh truffle or raw champignon slices marinated in lemon juice and extra virgin olive oil.