Gourmet Pizza
intro
Crispy, blistered gourmet pizza with tangy San Marzano tomato, creamy mozzarella, fresh basil, and a luxe truffle oil finish for a cozy, elevated at-home meal.
Ingredients
Steps
Mix and proof dough
In a large mixing bowl, combine 320g 00 pizza flour, 7g instant dry yeast, and 8g fine sea salt. Stir in 200ml warm (110°F/43°C) water and 15ml extra-virgin olive oil until a shaggy dough forms. Knead on a lightly floured surface for 7 minutes until smooth and elastic, then place in an oiled bowl, cover with a damp kitchen towel, and let rise in a 75°F draft-free spot for 60 minutes until doubled in volume.
Preheat pizza stone
Place a 14-inch pizza stone or heavy cast-iron pizza pan on the middle oven rack, then preheat your oven to 500°F (260°C) for a full 30 minutes during the final half of the dough rise to ensure the stone is thoroughly heated. Lightly dust a wooden pizza peel with 10g semolina flour to prevent the dough from sticking during transfer.
Shape pizza bases
Punch down the fully risen dough to release trapped air, then split it into two equal 270g portions for two 12-inch pizzas. Stretch each portion by hand into a 12-inch round with a slightly thicker 1/2-inch outer crust rim, avoiding rolling pins to preserve light air pockets in the dough. Transfer one stretched base carefully to the semolina-dusted pizza peel.
Add pizza toppings
Spread 90g of crushed San Marzano tomatoes evenly across the center of the dough base, leaving the 1/2-inch rim completely bare. Top with 3g minced garlic, 1g dried oregano, 15g grated Parmigiano-Reggiano, and 110g of paper-towel patted-dry cubed mozzarella, distributing toppings evenly to avoid soggy spots.
Bake pizza until blistered
Carefully slide the topped pizza from the peel onto the preheated pizza stone. Bake at 500°F (260°C) for 8 to 9 minutes, until the crust is puffed, golden, and dotted with small dark charred blisters, and the cheese is fully melted and bubbling around the edges. Remove the finished pie with the peel, then repeat the topping and baking process for the second dough portion.
Finish and slice to serve
Top each hot, freshly baked pizza immediately with 7-8 fresh basil leaves, a 5ml (1 tsp) drizzle of truffle-infused olive oil, and a light 0.5g pinch of flaky sea salt. Let the pizza rest for 2 minutes to set the cheese, then slice each pie into 8 equal wedges to serve.
Tips
2.Do not skip the full 30-minute preheat for your pizza stone; a cold stone will not produce the signature crispy, blistered gourmet crust, and may cause the dough to stick.
3.Avoid overloading the pizza with heavy toppings, as too much weight will prevent the crust from rising properly and lead to limp, soggy slices.
OMG, this truffle margherita was a total game changer for our weekly family dinner night! I was a little intimidated by the medium difficulty rating since I’m still pretty new to making homemade pizza dough, but the step-by-step instructions were so straightforward I didn’t mess it up once. The truffle oil paired with fresh mozzarella and basil? *Chef’s kiss* My kids even asked for seconds before they finished their first slices, which literally never happens. Quick question, though—can I prep the dough a day ahead to cut down on cook time for busy weeknights?
Brought this pizza to our neighborhood block party potluck last weekend and people were hounding me for the recipe all night! I splurged on a little fresh black truffle to shave on top instead of only using truffle oil for an extra fancy touch, and it was SO good. My first crust stretched a little lopsided and looked super rustic, but no one cared at all once they took a bite. Will absolutely be making this again for our next date night in!
Was looking for a fancy but approachable pizza recipe to switch up my weekend meal prep rotation, and this totally delivered. The total cook time was right around 90 minutes as advertised, no random hidden steps that caught me off guard. I made two full pies, sliced them up, and they reheated perfectly in the toaster oven for quick work lunches all week. The truffle flavor holds up great when reheated, which I was worried about! Only tiny gripe is I wish there was a clearer note about how much truffle oil is too much— I accidentally over-poured on my first pie and it was a little overpowering, but the second one I measured lighter and was perfect. Still absolutely worth making!