Recipe Detail Page

1 For the dough, combine ⅓ cup (80 mL) warm water and sugar in a small bowl; sprinkle yeast over water. Allow to rest until foamy, about 10 minutes.

2 In a separate large bowl, combine flour and salt. Pour yeast mixture over flour; add remaining water and stir until dough comes together. Turn out onto a lightly floured surface and knead for 5 minutes (if dough is sticky, sprinkle only as much flour over dough to make easier to handle) until smooth.

3 Grease a large mixing bowl with olive oil, place dough in bowl, cover and let stand for 12 to 18 hours. Punch down, divide in 2 equal-sized balls, place each in its own oiled bowl; cover with cling wrap and leave to rise 3 hours longer.

4 Arrange a rack in the upper third of the oven. Place pizza stone, baking steel or large baking sheet on rack and preheat oven to its maximum heat setting. (If using a pizza stone or baking steel, allow to heat for 30 minutes prior to baking.)

5 Cut out 2 parchment rounds 12 inches (30 cm) in diameter. Working with 1 ball of dough, dust top liberally with flour (dough will be quite soft and sticky) and carefully turn dough out onto a closed fist; gently stretch to cover hand and flip over onto 1 of the parchment rounds. Stretching outward from centre, pull dough towards the edges of the paper to create a pizza roughly the size of the parchment.

6 Leaving a 1-inch (2.5-cm) border, sprinkle with ¼ cup (60 mL) Parmesan and drizzle with 2 tbsp (30 mL) cream; follow with ½ cup (125 mL) mozzarella and a generous grating of coarse black pepper. Scatter pizza with half of the brie. Using a pizza peel or another baking sheet, transfer pizza and parchment to pizza stone. Bake for 6 to 10 minutes depending on oven temperature and desired doneness. Drizzle pizza with 2 tsp (10 mL) of the truffle honey and cut into slices.

7 Repeat with remaining dough and toppings to make second pizza.