Neapolitan Black Truffle Lava Pizza
An authentic Neapolitan-style pizza with an 18-hour fermented crust, topped with a rich black truffle cream, delicate pink ham, fior di latte, and a baked runny egg.
True Neapolitan pizza is defined by its dough. This recipe utilizes a traditional 18-hour fermentation and the classic Neapolitan Slap stretching technique to achieve a soft, airy crust with a delicate cornicione. Paired with a luxurious black truffle cream, savory ham, and a rich egg yolk, this dish elevates an Italian classic into an indulgent culinary centerpiece.
Ingredients
- 1 portion Neapolitan pizza dough (70% hydration, 18-hour fermented)
- 200 g fresh cream
- 1 tbsp black truffle paste
- 5-6 slices thin pink ham
- 100 g dry fior di latte cheese
- 1 whole egg
- to taste extra black truffle paste
- to taste olive oil
Instructions
- 1Prepare the Dough
Begin with an authentic Neapolitan pizza dough that has undergone an 18-hour fermentation process with 70 percent hydration. This extensive resting time develops a complex flavor and creates the signature airy, soft texture of the crust.
Tip: Allow the dough to come to room temperature before shaping; cold dough will spring back and be difficult to stretch. - 2Prepare the truffle cream base
Begin by preparing the luxurious base for the pizza. Take a spoonful of black truffle paste and blend it thoroughly into approximately 200 grams of fresh cream. Stir the mixture well until the cream takes on a distinct, earthy truffle color, ensuring the rich flavor is evenly distributed.
Tip: Mix the truffle paste into the cream gently to maintain a smooth and airy consistency without over-whipping. - 3Prepare the ham
Select high-quality, thinly sliced pink ham for the topping. The delicate slices will perfectly complement the rich truffle base and melt slightly in the high heat of the oven, adding a savory depth to the Neapolitan pizza.
Tip: Ensure the ham is sliced paper-thin so it cooks quickly and crisps up nicely at the edges in the wood-fired oven. - 4Slice the Cheese
Cut dry fior di latte cheese into small strips. Using a drier cheese is essential for Neapolitan pizza, as it prevents excess moisture from pooling on top and making the delicate crust soggy during the rapid bake.
Tip: If your fior di latte is packed in water, slice it and let it drain in a sieve for at least an hour before assembling the pizza. - 5Prepare the Egg
Get a fresh, whole egg ready for the pizza. A signature element of this dish is cracking a raw egg directly onto the center of the pizza just before baking, allowing the yolk to cook perfectly in the intense heat of the oven.
Tip: Crack the egg into a small cup or ramekin first to ensure no shell fragments fall onto your pizza. - 6Shape the Pizza Base
Place the dough onto a well-floured surface. Using your fingertips, gently press down in the center of the dough ball, working the air outward toward the edges. This technique protects the bubbles formed during fermentation and creates a beautifully puffed crust.
Tip: Never use a rolling pin on Neapolitan pizza dough, as it will crush the air pockets and ruin the crusts airy structure. - 7Perform the Neapolitan slap
Pick up the edge of the dough and gently slap it side-to-side against the counter. This traditional technique, known as the Neapolitan Slap, helps stretch the dough evenly into a thin circle while maintaining its structural strength.
Tip: Ensure your hands and the work surface are lightly floured to prevent sticking during this quick motion. - 8Finalize the pizza base
Ensure the stretched dough has an even thinness across the center while leaving the outer rim untouched. The base should be wide enough to hold all the toppings without tearing during the baking process.
Tip: Keep a light dusting of flour underneath the dough so it does not stick to your work surface. - 9Prepare for topping
Give the previously prepared truffle cream a final brisk stir to ensure the mixture is perfectly smooth. Bring the bowl close to your stretched dough so you can dress the pizza quickly and efficiently.
Tip: Quickly topping the pizza prevents the dough from absorbing moisture and sticking to the counter. - 10Spread the truffle sauce
Spoon the prepared truffle cream sauce directly onto the center of the stretched pizza dough. Use the back of a spoon to spread it out evenly in a circular motion, leaving the outer edges completely bare to form the puffy cornicione crust.
Tip: Ensure there are no large lumps of truffle paste remaining for a consistent flavor in every bite. - 11Add the savory ham
Once the truffle cream base is spread evenly over the stretched Neapolitan dough, begin adding the toppings. Lay the thin slices of pink ham gently over the sauce. Distribute them evenly to ensure every bite of the pizza has a perfect balance of savory meat and creamy truffle.
Tip: Avoid overlapping the ham slices too much, as an even layer allows the crust to cook properly without becoming soggy. - 12Add fior di latte cheese
Scatter strips of dry fior di latte cheese evenly over the layer of ham. Using a dry mozzarella is essential for authentic Neapolitan pizza, as it melts beautifully in the extreme heat without releasing excess moisture that could make the dough soggy.
Tip: If using fresh mozzarella, be sure to drain and pat it dry thoroughly before topping your pizza. - 13Add an egg to the center
For the final touch of richness, carefully crack a fresh egg directly into the center of the pizza, right on top of the fior di latte cheese and ham. As the pizza bakes, the egg white will set while the yolk remains slightly runny, creating a rich sauce that perfectly ties the truffle and ham flavors together.
Tip: Create a small nest or indent among the cheese and ham to help keep the egg centered and prevent it from sliding off the dough. - 14Bake the pizza
Carefully slide the assembled pizza onto a metal pizza peel. Transfer the pizza into a preheated wood-fired oven, which should be at least 450 degrees Celsius. Bake it quickly for about 90 seconds. The intense heat will puff up the crust, melt the fior di latte, and perfectly cook the egg in the center.
Tip: Work quickly when transferring the pizza to the oven to prevent the wet toppings from soaking into the delicate Neapolitan dough. - 15Remove the baked pizza
After roughly ninety seconds in the extreme heat, the dough will puff up beautifully and develop distinct charred spots. Once the cheese is melted and the egg is gently set, use the metal peel to carefully pull the bubbling pizza out of the flaming oven.
Tip: Authentic Neapolitan pizza requires extreme heat to cook rapidly. Keep a close eye on it, as 90 seconds is all it takes to achieve the perfect soft and airy texture.
