7.5 oz dough ball (low protein flour, matured for 5 days at 40F, warmed to 74F)

3-4 oz. fresh mozzarella cheese, shredded

20 g. Tartufi Morra Carpaccio di Tartufo

1 oz. Morra Tartufalba Morra Gocce di Tartufo

Alfredo Sauce (butter, heavy cream and Parmesan cheese)

2-3 stalks scallions, finely chopped

Parmigiano-Reggiano wedge (to grate over pie)

Pecorino Romano, grated

Coarse black pepper


Stretch the dough to a 12″ perfect circle. Use a rolling pin to get a perfect shape and uniform crust thickness. Slap the dough in your hands once on each side to remove excess deck flour. Using a pastry bag, tube the Alfredo sauce lightly around the pie, with a 1″ space between twirls. Toss a handful of chopped scallions around the pie evenly (remove any scallion that is not uniformly chopped).

Sprinkle the fresh mozzarella around the pie evenly and place the slices of truffles carefully over the top. Dust the edge of the crust with black pepper and sprinkle grated Pecorino Romano lightly over the pie.

Bake at high heat until golden brown blistering appears on the crust and the crust has a crunchy texture. Finish the pie with truffle oil evenly spread over the slices, and grate fresh Reggiano Parmigiano over the pie. Buon appetito!