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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.

Step-by-Step Instructions

1. Dough & Management: For 4 Panetti of about 270 g each, start by roughly mixing 540 g of flour with 420 g of cold water until no dry flour is visible. Let rest for 30–45 minutes for autolyse. Then dissolve the yeast in 20 g of water and knead it in. Once the dough comes together, incorporate the salt with an additional 28 g of water. This achieves a total of 468 g of water = 78% hydration. Gently knead the dough for 8–12 minutes until it is smooth, elastic, and very soft. Target dough temperature: about 23–24 °C. Next, perform 3 rounds of coil folds or gentle stretch-and-fold intervals every 20 minutes to build tension and structure for the Canotto edge.
2. Bulk Fermentation & Pre-shaping (forming balls): Place the dough in a lightly oiled container and let it rest for 1 hour at room temperature. Then allow it to mature for 18–24 hours at 4–6 °C. Take the dough out of the refrigerator 3 hours before baking, divide it into 4 equal-weight balls, and gently shape them round. Allow the Panetti to rest covered in a ball box for 2–3 hours at room temperature until visibly relaxed, airy, and full of gases.
3. Preparation of Sauce & Toppings: This pizza is made bianca, meaning without tomato sauce. Slice the Fior di Latte into strips at least 2 hours before baking and let it drain well. Clean the porcini mushrooms, slice them, and sauté briefly in a hot pan with a little olive oil for 2–3 minutes just to lose moisture while retaining structure; lightly salt after cooking. Stir the truffle cream until smooth. Keep the Lardo di Colonnata well-chilled until it is placed on the hot pizza to ensure it melts perfectly.
4. Stretching / Shaping: Generously dust the work surface with Semola. Take a ball of dough with a dough scraper, place it on the Semola, and gently press it from the center outward with your fingertips. Leave a 2–3 cm edge untouched to retain the gases in the Cornicione. Avoid using a rolling pin and do not degas the dough. For the typical Canotto style, stretch slightly thicker in the center than you would for a classic Neapolitan.
5. Baking (Home oven with pizza stone/steel vs. Pizza oven): Thinly brush the opened pizza with truffle cream, then top with Fior di Latte and porcini mushrooms, adding a little Parmigiano and a few drops of olive oil on top. Bake in a pizza oven at 430–470 °C for about 60–90 seconds, turning once or twice, until the edge is nicely puffed, leopard-spotted, and the center is creamy and baked through. In a home oven, preheat the pizza steel or stone for at least 45–60 minutes at maximum temperature; bake the pizza for 5–7 minutes ideally finishing with 1–2 minutes under the broiler for color and rise on the edge.
6. Finish & Serve: Immediately cover the freshly baked pizza with the paper-thin Lardo di Colonnata, allowing it to melt slightly from the residual heat. Finish with a bit more truffle cream, cracked black pepper, a touch of Parmigiano, torn parsley, and a few drops of olive oil. Serve immediately – hot, fragrant, and with maximum contrast between the fluffy edge, creamy center, and noble, truffled melt.