PizzaPi.ai
The Velvet Truffle & Burrata Crown
An indulgent blend of earthy truffle cream and salty prosciutto, elevated by a dual-cheese profile of molten feta and chilled, creamy burrata.
Ingredients
Sauce
Truffle Cream
Cheese
Burrata
Protein
Prosciutto
Toppings
Feta
How to Make It
DoughUse a 72-hour cold-fermented high-hydration dough (70%+) to create an airy, blistered crust that can support the rich toppings.
SauceApply the truffle cream in a thin, even layer across the dough, leaving a 1-inch border for the cornicione to rise.
- 1Preheat your pizza stone or steel at 550°F (285°C) for at least 45 minutes to ensure a crisp bottom.
- 2Stretch the room-temperature dough carefully on a floured surface to a 12-inch diameter.
- 3Spread the truffle cream evenly from the center outward using the back of a spoon.
- 4Crumble the feta cheese over the truffle cream layer to provide a salty, tangy bite.
- 5Launch the pizza onto the stone and bake for 6-8 minutes until the crust is golden and charred.
- 6Remove the pizza from the oven and allow it to rest on a wire rack for 1 minute.
- 7Place the burrata in the center and tear it open, spreading the creamy center over the hot feta and truffle base.
- 8Finish by draping the thin slices of prosciutto over the pizza so the residual heat softens the fat without cooking the meat.
Chef's Tip
The magic of this pizza lies in the temperature contrast; by adding the burrata and prosciutto post-bake, you preserve the silky texture of the cheese and the delicate floral notes of the cured ham.