Truffle Cheese Pizza Bread: Our Not-So-Secret Recipe
There are some things we make at Pizzata that people just keep coming back for, and Brads Truffle Cheese Pizza Bread is definitely one of them.
We serve it in the Deli, it features at many of our events and classes, and without fail, people ask us how we make it. It is one of those recipes that sounds a little fancy but is actually incredibly simple. The secret is really in using the right ingredients.
Last week at the Waikato Home Show, Brad was making it as a taster. We wanted to showcase our Molini Pizzuti flour, as well as demonstrate just what you can achieve with the range of pizza ovens we sell at Pizzata.
It was a hit.
We heard plenty of lovely comments throughout the weekend, but my favourite was definitely:
“OMG, this is the best thing I have ever eaten!”
That pretty much sums up this pizza bread.
So what is the secret?
There are only four ingredients.
1. Neapolitan pizza dough
It all starts with a beautiful Neapolitan dough made with Molini Pizzuti flour. This gives you that light, airy base with a lovely crisp exterior and soft, chewy centre.
You can find our Neapolitan dough recipe here
The dough is important because this isn't really about loading the pizza up with toppings. The base needs to be good enough to stand on its own.
2. Fior di Latte mozzarella
Next comes Fior di Latte mozzarella.
This is one of those ingredients where you really will notice the difference. A supermarket mozzarella or standard pizza cheese blend simply won't give you the same result.
Fior di Latte melts beautifully, giving you that creamy, stretchy layer of cheese without overpowering the dough.
3. Truffle oil
A generous drizzle of good quality truffle oil goes over the top.
You don't need much. Truffle is one of those flavours where a little goes a long way, and you want it to complement the cheese rather than take over.
4. Maldon salt
Finally, just a pinch of Maldon sea salt.
So what makes Maldon special? Unlike finely ground table salt, Maldon is made up of delicate, pyramid-shaped flakes that give you a lovely combination of texture and flavour. The flakes are light and crisp, so they don't simply disappear into the pizza. Instead, you get little bursts of saltiness as you bite into them, which is particularly good on a simple pizza like this where every ingredient has a chance to shine.
Put it all together
Stretch your Neapolitan dough, add your Fior di Latte mozzarella, drizzle over the truffle oil and finish with a pinch of Maldon salt.
Then into a hot pizza oven it goes.
At the temperatures our pizza ovens reach, it takes less than 90 seconds to cook.
The result is a beautifully blistered, light pizza base, melted Fior di Latte and that unmistakable aroma of truffle.
And this is exactly why we love making pizza this way. When you start with great dough, quality ingredients and a properly hot pizza oven, you really don't need to complicate things.
If you've tried our Truffle Cheese Pizza Bread at the Pizzata Deli, at one of our classes or at an event, you'll know why it has become such a crowd favourite.
And if you haven't tried it yet, you'll just have to come and see what all the fuss is about.
