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The Ultimate Pizza


  • 1 oz fresh baker's yeast

  • 1 cup warm water

  • 1 tablespoon maple syrup

  • 3 cups flour

  • 1 tablespoon sea salt

  • 1 tablespoon extra virgin olive oil

  • Topping

  • extra virgin olive oil

  • 1 white onion cut into thin strips

  • 2 sprigs rosemary

  • salt and freshly ground black pepper

  • .5 lemon juiced

  • 12 oz robiola cheese

  • 6 oz pancetta thinly sliced

  • 1 white truffle


  • 1.

    Preheat oven to 500 degrees F and place the pizza stone on the bottom rack.

  • 2.

    Crumble the yeast in a small bowl then add 1/4 cup of warm water and the syrup.

  • 3.

    Stir together and leave for 5 minutes to dissolve.

  • 4.

    Put the flour and salt in a mixer fitted with a dough hook and give it a quick spin to mix.

  • 5.

    Pour in the yeast mixture, the remaining warm water and the olive oil at the same time, see Cook's note*.

  • 6.

    Spin on low until the flour and water come together and the dough pulls away from the sides of the bowl.

  • 7.

    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.

  • 8.

    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.

  • Topping:

  • 1.

    For the topping: Caramelize the onions in a frying pan over low heat with a little olive oil and one of rosemary sprigs.

  • 2.

    When the onions are golden season with sea salt and black pepper and a few drops of lemon juice to bring out the flavor.

  • 3.

    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.

  • 4.

    When it's stretched out, dust a pizza paddle with flour and place the dough on it.

  • 5.

    Cover with a generous splash of olive oil and scatter with pieces of Robiola.

  • 6.

    Shingle the pancetta slices around and add the caramelized onions, and the stripped needles of the remaining rosemary sprig.

  • 7.

    Drizzle with olive oil.

  • 8.

    Add salt and black pepper.

  • 9.

    Slide the pizza onto the stone in the oven (be careful the stone is 500 degrees F) and bake for 15 minutes.

  • 10.

    Shave white truffles over it.

  • 11.

    Eat immediately.

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