Pizza with provola fondue and truffle carpaccio

The pizza with provola fondue and truffle carpaccio is a classic recipe but with the particular taste of our truffle carpaccio that makes it unique

Servings: 1 person
Difficulty: medium
Time: 30 minutes
Rising time: 24h


  • 4 eggs
  • 8 slices of loaf bread
  • 100g grated cheese
  • 2 spoons of milk
  • 2 pieces of boiled beetroot
  • 2 salad leaves
  • 1 jar of Sulpizio mushroom and truffle cream
  • Extra virgin olive oil
  • Salt to taste

Put all the flour, three quarters of the water and the crumbled yeast in a planetary or mixer and whisk a few minutes until the pumpkin is formed, then add the salt and pour the remaining water slowly.

The whole kneading process must last from 15 to 20 minutes.
Once the dough is finished, take it out of the machine, make a few folds and creases and transfer to a large bowl. Let it rise for 1 hour at room temperature, then transfer to the fridge and let it rise for another 20-24 hours.

After this time, take out the dough and make pieces of about 250-300 g each.

Let it rise again for at least another 4 hours.



Roll out the pizza and put the mushroom cream and fiordilatte as a base, bake at a temperature ranging between 350/450 degrees.


Ideal for a special dinner, or cut it into slices for an aperitif platter 


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