In a recent feature article spotlighting Juan Robles, executive chef at Triple Beam Pizza in Los Angeles, PMQ Pizza hailed him as “a living embodiment of the change he wished to see in the world.” A proponent of empathetic leadership, Robles is the kind of boss every pizzeria employee wants to have.
But he’s one heck of a pizzaiolo too. Just ask the judges of the California Pizza Challenge, sponsored by REAL California Milk at the California Restaurant Show in early August. Robles, a Roman-style virtuoso, won the whole shooting match, which was hosted by PMQ’s U.S. Pizza Team.
To kick things off, Robles took first place in the Pizza in the Pan category, then went head-to-head against Griffin Baker of L.A.’s Secret Pizza in the Secret Basket Bake-Off and won there, too. That secured the grand prize for Robles in this year’s California Pizza Challenge.
Related: L.A. Pizzaiolo Comes on Top in the Hotly Contested California Pizza Challenge
Robles kindly shared the recipe for his winning Pizza in the Pan entry, which featured stracciatella from Di Stefano, a family-owned cheese company in Southern California, plus sottocenere, fontal, mozzarella, shaved truffles, mushrooms, pickled onions and other palate-pleasing toppings.
Roasted Mushroom, Truffle & Shallot al Teglia
1ea 8×24 Teglia Pan
1000g 3-Day-Ferment Dough, 82% Hydration
2 oz. Whipped Cream
3 oz. Mozzarella
3 oz. Fontal
2 oz. Sottocenere
6 oz. Roasted Mushroom Medley
1 oz. Shallot (sliced)
1 oz. EVOO
Garnish
6 oz. Stracciatella, Di Stefano (California-made cheese)
8 oz. Braised Mushrooms in 3 Demi-Glace
1g Black Truffle, shavings
4 Tbsp. Micro Chive
2 tsp. Micro Thyme
2 oz. Pickled Red and White Pearl Onions
1 oz. EVOO
Pinch Maldon Salt
Pairing: 4 oz. Pinot Noir
Summary: Roasted Mushroom Medley, Fresh Herbs, Garlic, Truffle, Fontal, Mozz, Whipped Cream, Chive, Maldon Salt
