Truffle Pizza Dough & Toppings - Printable Version +- Cuisine at home Forums (https://forums.cuisineathome.com) +-- Thread: Truffle Pizza Dough & Toppings (/showthread.php?tid=109760)

Truffle Pizza Dough & Toppings - cjs - 10-22-2010 Here's my recipe for the dough - or, just sub truffle salt and truffled infused oil in your favorite dough recipe. Truffle Pizza Dough 3 cups (15 oz.) all-purpose flour 1/3 cup (1.7 oz) whole wheat flour 1/4 cup (.7 oz) dry milk powder 2 tsp. sugar 1 1/2 tsp. truffle salt 1 tsp. garlic powder and dry basil (I think I'll leave these out next round and see how we like it) 2 tsp. active dry yeast 2 tsp. truffle oil 1 1/4 cup warm water Combine the flours, milk powder, sugar, salt, garlic powder, basil and yeast in the bowl of a food processor; ‘buzz’ it up to combine well. With machine running, add the truffle oil following immediately with the warm water. Process just until the dough forms a ball. Remove from processor and knead the dough to 3 to 4 minutes; then put it in a large, oiled zip-lock bag and allow to rise in a warm place (75° to 80°F.) 1 hour until doubled in size. Punch dough down and shape into a ball; refrigerate for 35 minutes to 1 hour. The dough can be left in the refrigerator for up to 48 hours to develop flavors. If it rises in the bowl, punch it down, re-cover and put it back in the refrigerator. The dough can be punched down 4 times before using. Or, you can freeze the dough at this time for up to 3 months.. When ready to use, remove the dough from the refrigerator and allow it to come to room temperature for 4 to 6 hours before using. If the dough is frozen, let it thaw overnight in the refrigerator; then allow it to come to room temperature. CJ’s tip: Recipe makes about 28 oz. of dough – enough for 3 10-12-inch pizzas. Here's the pizza ready to bake - with the cheeses: Mt. Townsend TruffleStack (one you bought also, Sharon), Chaumes (one we found at Central Mkt. cause they were out of Taleggio and is it every tasty!!), Mozz, Parm. and the mushrooms - shiitake and Bunashimeji (Beech). After baked, I wish the mushrooms showed better. I used the cheese on the bottom and some on the top both. The wine we had with this pizza was just outstanding! BV '05 Reserve Tapastry Red wine (it was the best, but so close) and Cotes du Rhone. Re: Truffle Pizza Dough & Toppings - Harborwitch - 10-22-2010 Thank you thank you thank you! Gads this looks and sounds so amazing. I think it's happening soon. Uhm, how'd the TJ's pizza dough go? Re: Truffle Pizza Dough & Toppings - cjs - 10-22-2010 Oh, I forgot to mention it - it's very good, I would recommend it to anyone pressed for time. Re: Truffle Pizza Dough & Toppings - Harborwitch - 10-22-2010 Ok - uh, I have so much nothing to do, I might have to check it out! LOL Thanks for the heads up, it just might come in handy. We are making a new Roman Shade for the window on the door this weekend. Sheeesh. This will be a project! Re: Truffle Pizza Dough & Toppings - Gourmet_Mom - 10-22-2010 Oh, my, Jean! That looks wonderful! Truffle salt and truffle oil need to be on my Christmas list. I've been meaning to get some for a couple of other ideas mentioned on here, but keep forgetting. Re: Truffle Pizza Dough & Toppings - Harborwitch - 10-22-2010 Now I'm set to make this - must find the whole wheat flour and the truffle salt. Re: Truffle Pizza Dough & Toppings - cjs - 10-23-2010 Oh, just thought of something else. Last winter I also infused truffle flavor into flour - how the heck did I do that? I think I measure out like 1 cup flour and added 1/2 tsp. of truffle salt and took those measurements into account when I used it. I think that was it. darn memory.