| Level: | Intermediate |
| Total: | 1 hr 25 min |
| Prep: | 30 min |
| Inactive: | 35 min |
| Cook: | 20 min |
| Yield: | 6 servings |
Ingredients
- 1 ounce fresh baker’s yeast
- 1 cup warm water (110 to 115 degrees F)
- 1 tablespoon maple syrup
- 3 cups flour (recommended 00)
- 1 tablespoon sea salt
- 1 tablespoon extra-virgin olive oil
- Extra-virgin olive oil
- 1 white onion, cut into thin strips
- 2 sprigs rosemary
- Salt and freshly ground black pepper
- 1/2 lemon, juiced
- 12 ounces Robiola cheese
- 6 ounces pancetta, thinly sliced
- 1 white truffle
Instructions
- Preheat oven to 500 degrees F and place the pizza stone on the bottom rack.
- Crumble the yeast in a small bowl then add 1/4 cup of warm water and the syrup. Stir together and leave for 5 minutes to dissolve.
- Put the flour and salt in a mixer fitted with a dough hook and give it a quick spin to mix. Pour in the yeast mixture, the remaining warm water and the olive oil at the same time, see Cook’s note*.
- Spin on low until the flour and water come together and the dough pulls away from the sides of the bowl. Put the ball of dough in a large bowl and drizzle a few drops of olive oil on top to keep it from forming a skin as it proofs. Cover with a towel and leave in warm place for 30 minutes to let the dough proof. When the dough has proofed it will double in size and look spongy.
- For the topping: Caramelize the onions in a frying pan over low heat with a little olive oil and one of rosemary sprigs. When the onions are golden season with sea salt and black pepper and a few drops of lemon juice to bring out the flavor.
- When the dough has proofed, roll it out onto to a floured surface and punch the air out with your hands, then start shaping it into a circle When it’s stretched out, dust a pizza paddle with flour and place the dough on it.
- Cover with a generous splash of olive oil and scatter with pieces of Robiola. Shingle the pancetta slices around and add the caramelized onions, and the stripped needles of the remaining rosemary sprig. Drizzle with olive oil. Add salt and black pepper.
- Slide the pizza onto the stone in the oven (be careful the stone is 500 degrees F) and bake for 15 minutes. Shave white truffles over it. Eat immediately.
- Special equipment: Pizza stone and pizza paddle .
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 663 |
| Total Fat | 37 g |
| Saturated Fat | 16 g |
| Carbohydrates | 57 g |
| Dietary Fiber | 4 g |
| Sugar | 4 g |
| Protein | 26 g |
| Cholesterol | 77 mg |
| Sodium | 560 mg |
Reviews
I would give this one a 5 except for the sauteed onions on top burned to a crisp. Next time I will only saute the onions slightly and not until golden brown. I would prefer that I think rather than putting them under the pancetta before baking. The looks of the dish wouldn’t be as pretty. So the next time I will give you a 5 when I tweak it :-
This makes a very good pizza. To the reviewer who panned the recipe….fresh Baker’s Yeast doesn’t come in a packet, it is brick shaped (rapid-rise and active dry yeast come in the envelopes). Please people, don’t knock a recipe when you don’t follow the instructions.
CAUTION!!! I had never cooked with yeast before. This recipe states 1 oz yeast. Each yeast envelope holds 1/4 oz yeast…and so I used 4 envelopes!!!! I love to cook. I love Tyler’s recipes..always wonderful. This was completely inedible. Aweful. After reading his other recipe for pizza dough, I realized that this recipe was probably calling for 1 packet of yeast, rather than 1 oz! Complete waist of ingrediants. 🙁
I love the recipe for the pizza dough! This is the only dough recipe I use now.
Tyler, i love this recipe, but please stop double dipping with your finger’s it drive’s me crazy, but i still love your show!
My husband loved it. I thought it so so is why I didn’t give it 5 stars. It just lacking something… like the rich buttery taste and the crispiness I get from Pizza Hut thick crust. Next time maybe I’ll replace the olive oil with butter with olive oil.
This is a good pizza BUT I AM STILL LOOKING FOR A RECIPE COMPARABLE TO PIZZA HUT’S PAN PIZZA where the crust is thick, crusty outside and softer inside. Can you give us Pizza Hut pan pizza recipe copycat?
I saw this recipe a few years ago & decided to try it. It’s fab!!! The flavors go so well together. I can’t even describe it. Now that we have made this a few times we added one thing to push it over the top…HONEY. Just the lightest drizzle of honey adds a sweet balance to the salty pancetta & compliments the cheese & truffle essence. ***Substitutions: I use pizza dough from my local pizzeria & if I can’t get my Robiola locally, I use Cmembert or even Brie.
This pizza expanded in the oven & oozed over the pizza brick and into the oven. I pulled it out, and people grabbed the fallen crust and just kept eating it – I was barely able to get the pizza to the table! It’s very rich and delicious. I found Ribiola at Whole foods for about $17, left off the truffle for cost-sake. Next time I may try and cut back on the yeast, seems mine just over-expanded for some reason. All the same, it was a beautiful rustic pizza and the crust is amazing!
Basically, you want to remember this crust recipe any time you want to make a pizza. It is simple, delicious, and the perfect balance of crunch and tenderness. Tyler’s recipe is absolutely delicious, and the toppings are an original and perfect combo.