Author: James Harrison, head chef at The Engine Rooms
Fresh truffleto taste
Chiveschopped, to taste
For the pizza dough
1kgcaputo blu flour
650mlfiltered cold water
25gMaldon sea salt
For the roast garlic and mascarpone sauce
To make the pizza dough
Mix the filtered water with the yeast and store in the fridge so it’s cold. Then mix flour and salt, before adding the cold water and yeast mix. Mix until incorporated evenly – that’s around 10 minutes on a low speed if using a mixer.
Once combined leave the dough to rest, covered, for 2-3 hours
After the resting period, weigh and make dough balls at 270g-280g and leave to prove for another 2-3 hours. If you are not using the dough that day, it can stay in the fridge for 2-3 days. Before using it make sure to bring the dough out of the fridge for 2 hours to get up to room temperature.
To make the roast garlic and mascarpone sauce
Cut the top section of the garlic to expose the cloves (leaving the skin on), cover in olive oil and double wrap in tin foil, cook at 160c for 40 mins until golden brown.
Once cooked and cooled enough to handle, squeeze the garlic out of the skins and mix it with the rest of the ingredients. This should make a nice spreadable sauce.
To prepare the pizzas
For the pizza take some nice mushrooms (around 500g for six pizzas - you can get these from a good supermarket or even borough market, where you can get fresh truffle) pan fry them in butter and set aside.
Pre heat oven to 350c or as high as possible.
Roll out the dough. 270g should easily create a 12-inch pizza. Try not to use a rolling pin but for beginners I suggest using one. You can also roll it out on a tray as well and bake like bread.
Once the pizza is rolled out spread your truffle and mascarpone sauce on evenly and add the mushrooms. Cook until golden brown (oven dependent, but if you can get it up to 350c it should take 4-6 minutes. Turning the pizza in the oven will help the colour evenly when cooking.).
Once cooked, finish the pizza with chopped chives and place your burrata in the middle. Grate over fresh truffle for extra wow factor, before breaking into the burrata, making a mess and enjoy!