Some pizzas whisper rather than shout. They rely on restraint, harmony and a touch of indulgence. This white pizza is one of them.
With no tomato sauce to distract, every flavour comes to the fore. The base of olive oil and confit garlic creates a delicate canvas for truffle infused prosciutto, creamy gorgonzola and a fresh topping of figs and rocket dressed in Capezzana olive oil and balsamic vinegar. When baked to perfection in an Alfa Forni oven, these elements come together into something quietly extraordinary.
It is a celebration of balance, where luxury meets simplicity and every bite tells a story of earth, sweetness and fire.
The Biga Base
A pizza this refined demands an exceptional foundation. The long fermented biga dough is the key to its texture and flavour. Airy, crisp and lightly blistered, it carries the richness of the toppings without overpowering them.
Confit Garlic: Slow cooked in olive oil until golden and soft, then lightly crushed.
Truffle Infused Prosciutto: Adds savoury perfume and depth.
Gorgonzola: Creamy and sharp, providing a perfect contrast to the figs.
Fresh Thyme Leaves: Scattered sparingly for fragrance.
Fresh Figs: Added after baking for natural sweetness and colour.
Rocket Salad: Tossed with Capezzana olive oil and a touch of aged balsamic vinegar, added before serving for a peppery freshness.
Method The Art of Technique
Prepare the Dough
Use your 72 hour biga dough and let it come to room temperature for five to six hours before shaping. Each dough ball should be soft and airy.
Shape the Base
Dust the surface with fine semolina and gently stretch the dough by hand, leaving a slightly raised edge for the cornicione.
Build the Flavour Base
Brush the surface with Capezzana olive oil, then spread the soft confit garlic evenly across the dough.
Add the Toppings
Arrange slices of truffle prosciutto and small pieces of gorgonzola evenly across the pizza. Add a few thyme leaves.
Bake with Precision
Using your Alfa Peel Set, slide the pizza onto the hot stone.
Bake for 60 to 90 seconds, turning once or twice until the edges are golden and the cheese begins to bubble.
Finish and Serve
Once baked, top the pizza with slices of fresh fig and a handful of rocket dressed in Capezzana olive oil and a drizzle of balsamic. The peppery greens and sweet figs balance the rich truffle and creamy gorgonzola in perfect harmony.
The Art of Balance
This is pizza as indulgence in its purest form. Each element is simple on its own, yet together they create something greater. The warmth of the oven, the creaminess of the cheese, the perfume of truffle, the freshness of rocket and the sweetness of figs unite in perfect balance.
Luxury built on simplicity. That is the art of pizza.
A radical twist on a chilli beef pizza takes a Mexican inspired flavour combo with chilli and chocolate! This radical twist on a chilli beef pizza takes a Mexican inspired flavour combo with chilli and chocolate. The bitter dark chocolate grated over at the last minute accentuates the sweetness of the chilli beef and it’s [...]
Dirty Onion Marmalade! Method Place your onions directly onto the embers of your wood fire or directly on the base of the pizza oven. Cook for 35-40 mins turning occasionally. Don’t be afraid of burying them under some lumps of burnt down wood that form in the oven. To test if they are ready insert [...]
🍕 The Art of Pizza The 72 Hour Biga Dough The patience of great pizza Every perfect pizza begins long before it meets the flame. Behind the blistered crust and open crumb lies a quiet process — time, temperature and a living dough that slowly comes to life. The biga method is one of Italy’s [...]
The perfect pizza is a tall order, not least because ‘the perfect pizza’ is pretty subjective. For some, the perfect pizza has pineapple on it; for others, ‘perfect’ is a few basil leaves carefully placed on a Campania buffalo mozzarella and a sauce of San Marzano tomatoes grown in the fertile volcanic soil of Mount Vesuvius, all baked in a woodfired pizza oven.
But regardless of the toppings, there are definitely utensils and tools that help you cook your perfect pizza.
The Art of Pizza – White Truffle and Fig Pizza
🍕 The Art of Pizza White Truffle and Fig Pizza
The indulgence of balance
Some pizzas whisper rather than shout. They rely on restraint, harmony and a touch of indulgence. This white pizza is one of them.
With no tomato sauce to distract, every flavour comes to the fore. The base of olive oil and confit garlic creates a delicate canvas for truffle infused prosciutto, creamy gorgonzola and a fresh topping of figs and rocket dressed in Capezzana olive oil and balsamic vinegar. When baked to perfection in an Alfa Forni oven, these elements come together into something quietly extraordinary.
It is a celebration of balance, where luxury meets simplicity and every bite tells a story of earth, sweetness and fire.
The Biga Base
A pizza this refined demands an exceptional foundation. The long fermented biga dough is the key to its texture and flavour. Airy, crisp and lightly blistered, it carries the richness of the toppings without overpowering them.
For perfect results, follow our master recipe here:
👉 The Art of Pizza The 72 Hour Biga Dough
The Ingredients A Harmony of Earth and Sweetness
Method The Art of Technique
Use your 72 hour biga dough and let it come to room temperature for five to six hours before shaping. Each dough ball should be soft and airy.
Dust the surface with fine semolina and gently stretch the dough by hand, leaving a slightly raised edge for the cornicione.
Brush the surface with Capezzana olive oil, then spread the soft confit garlic evenly across the dough.
Arrange slices of truffle prosciutto and small pieces of gorgonzola evenly across the pizza. Add a few thyme leaves.
Preheat your Alfa Forni Pizza Oven to 420°C.
Use your ETI Infrared Thermometer to check the temperature of the stone before launching your pizza.
Using your Alfa Peel Set, slide the pizza onto the hot stone.
Bake for 60 to 90 seconds, turning once or twice until the edges are golden and the cheese begins to bubble.
Once baked, top the pizza with slices of fresh fig and a handful of rocket dressed in Capezzana olive oil and a drizzle of balsamic. The peppery greens and sweet figs balance the rich truffle and creamy gorgonzola in perfect harmony.
The Art of Balance
This is pizza as indulgence in its purest form. Each element is simple on its own, yet together they create something greater. The warmth of the oven, the creaminess of the cheese, the perfume of truffle, the freshness of rocket and the sweetness of figs unite in perfect balance.
Luxury built on simplicity. That is the art of pizza.
Make it with EatAlfresco
Create your own masterpiece with:
🔥 The Alfa Forni Pizza Oven Collection
🔥 The Alfa Peel Set
🔥 The ETI Infrared Thermometer
🔥 The Capezzana Extra Virgin Olive Oil
Related Posts
Sloppy José Pizza
Dirty Onion Marmalade
The Art of Pizza – The 72 Hour Biga Dough
Best utensils and tools to cook the perfect pizza
The perfect pizza is a tall order, not least because ‘the perfect pizza’ is pretty subjective. For some, the perfect pizza has pineapple on it; for others, ‘perfect’ is a few basil leaves carefully placed on a Campania buffalo mozzarella and a sauce of San Marzano tomatoes grown in the fertile volcanic soil of Mount Vesuvius, all baked in a woodfired pizza oven.
But regardless of the toppings, there are definitely utensils and tools that help you cook your perfect pizza.