Truffle and spinach pizza with a double-cooked dough

1. Add flour, 225 millilitres of water and yeast in a bowl and mix using your hand.

2. Place it in the refrigerator for 18 hours to allow the dough to ferment.

3. Add 225 millilitres water, honey, olive oil, salt to the dough and mixer it in a stand mixer, using the paddle attachment. Mix on low speed for 20 minutes. If you do not have a mixer, you can mix the ingredients together and knead them by hand. The dough should feel a little sticky. If the dough is too moist, sprinkle in a little more flour.

4. Place the dough in a container with a lid of cling film in room temperature for 30 minutes to ferment and rise.

5. Preheat the oven to 350°C for at least 30 minutes.

6. Divide the dough into circular sections of 250 grams, it should give you about 4 sections. You can freeze the dough for later use.

7. Place each round ball in its own bowl, cover with cling film and let it sit for 15 minutes.

8. Lightly spread flour on a work surface. Use your fingers, and start flattening the middle of the dough, and work towards the outwards for it to resemble a pizza shape. Handle the dough gently, and keep the edges of the dough thicker than the centre.

9. Shallow fry the pizza base. Wait until the crust appears golden. Remove excess oil with a paper towel.

10. To make the spinach base, blanch the spinach and put in a blender. Add a pinch of salt and blend until it forms a paste. Spread the spinach sauce on the pizza base.

11. Pipe dollops of ricotta cheese on top of the spinach sauce.

12. Shave black truffle on top of the cheese and sprinkle tomato powder.

13. Lightly drizzle olive oil on it and bake for five minutes at 350°C. The crust should rise and brown from the edges. Serve hot.

Do you have any recipes you would like to share? Email us on food@gulfnews.com