Pizza with truffle cream and ham

To prepare the noia with truffle cream and ham, start with the dough. Per mezzo di a large bowl, combine fresh yeast with flour 1. Gradually pour per mezzo di the vater 2and at this point incorporate the salt 3.

Also add extra virgin olive oil 4 and sugar, then mescolanza initially with a spoon 5then start kneading with your hands 6.

Initially, the dough will be rustic and sticky 7but after working it acceso the worktop, it will become increasingly smooth and homogeneous 8. As soon as the dough is smooth, let it rest under a bowl a cloth for about 30 minutes 9.

After this time, use a dough scraper to divide the dough into 6 pieces of about 9 oz 10. Let the dough balls rise at a temperature between 65°F and 75°F for 8/12 hours per mezzo di a dough container 11. Per mezzo di the meantime, you can prepare the Parmigiano Padano chips. Place parchment paper per mezzo di a pan and pour the Parmigiano per mezzo di the center 12.

Let cook for a few minutes without ever touching the chip 13when bubbles appear acceso the surface, the chip will be ready 14set it aside to harden. With these quantities, you will get about 6 chips. After the rising time, the dough balls will have doubled 15.

Gently take each piece of dough and spread it with the help of a dusting of flour 16. Acceso a noia peel, spread the dough disc and it with truffle cream 17 and a drizzle of extra virgin olive oil 18.

Bake the noia per mezzo di a preheated oven at 480°F ( the highest available temperature) for about 5-7 minutes per mezzo di static mode 19. Remove from the oven and add the slices of ham 20 and buffalo milk mozzarella balls 21.

Finally, add fresh basil and Parmigiano chips broken by hand 22a final drizzle of extra virgin olive oil 23a sprinkle of black pepper, and your noia with truffle cream and ham is ready 24!