Contemporary Pizza (Canotto) • ⏱ High-Hydration Dough (75–80% Water & Autolyse) • noble & truffled

Artisan pizza recipes crafted by true pizzaiolo standards – from classic Margherita STG to airy Canotto crusts and Biga doughs.

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Active filters: 🍕 Contemporary Pizza (Canotto) ✕ ⏱ ⏱ High-Hydration Dough (75–80% Water & Autolyse) ✕ 🌿 noble & truffled ✕ ✕ Reset all
Velluto di Marmo – Contemporary Pizza with Truffle Cream

Velluto di Marmo – Contemporary Pizza with Truffle Cream

This pizza thrives on the contrast of an airy, highly hydrated Canotto structure paired with a luxuriously creamy topping. Fior di Latte melts gently beneath a silky truffle cream, while porcini mushrooms and paper-thin Lardo di Colonnata impart a deep, elegant flavor. Upon slicing, it emits a warm, earthy, and subtly buttery aroma – reminiscent of a quiet evening in Naples with a hint of alpine essence.

Contemporary Pizza (Canotto) ⏱ High-Hydration Dough (75–80% Water & Autolyse)
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