There are moments in the mountains when the world feels perfectly still. The air is crisp, the snow glows in the evening light and the scent of fire and melting cheese fills the air. That is the spirit of this pizza.
Inspired by the Alpine classic Tartiflette, this is comfort food at its finest. Creamy cheese, golden potatoes, caramelised onions and crisp pancetta come together on a light biga base. It is rustic, rich and deeply satisfying, a taste of the Alps with an Italian heart.
When baked in an Alfa Forni pizza oven, every element takes on the kiss of wood fire, melting together into a golden, bubbling masterpiece.
The Biga Foundation
The secret to balance in such a rich pizza lies in the dough. The 72 hour biga base provides lift and texture, transforming what could be heavy into something beautifully light.
It bubbles and blisters in the heat, carrying the indulgent toppings with ease while keeping that perfect crispness beneath.
Follow the full recipe here:
👉 The Art of Pizza The 72 Hour Biga Dough
The Ingredients Alpine Luxury
Crème Fraîche: The smooth, creamy base that holds everything together.
Reblochon or Raclette Cheese: Melting, nutty and rich.
Potatoes: Thinly sliced and parboiled until tender.
Caramelised Onions: Slow cooked until golden and sweet.
Pancetta or Smoked Lardons: Crisped for depth and savoury richness.
Fresh Thyme Leaves: For fragrance and balance.
Capezzana Extra Virgin Olive Oil: A light drizzle before serving for aroma and sheen.
Optional: A touch of truffle oil for extra indulgence.
Method Fire and Comfort
Prepare the Dough
Use your 72 hour biga dough and allow it to come to room temperature for five to six hours before shaping.
Shape the Base
Stretch the dough gently by hand, leaving a raised edge for a soft cornicione.
Build the Pizza
Spread a thin layer of crème fraîche over the base. Scatter the caramelised onions, potato slices and crisp pancetta evenly. Add torn pieces of Reblochon or Raclette and sprinkle with thyme leaves.
Bake with Precision
Using your Alfa Peel Set, launch the pizza onto the hot stone.
Bake for around 90 seconds, turning once or twice until the cheese bubbles and the crust turns golden.
Finish and Serve
Drizzle lightly with Capezzana Olive Oil and, if desired, a hint of truffle oil. Serve immediately with a glass of chilled white wine or a crisp Alpine beer.
The Art of Balance
This is Alpine indulgence reimagined. The creaminess of the cheese, the warmth of the potatoes and the depth of caramelised onion meet the craft of Italian dough and fire.
It is the flavour of the mountains brought home. A pizza that feels both comforting and refined, rustic yet elegant.
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Tandoori Wood Roasted Broccoli! This recipe roasts a whole broccoli in the pizza oven marinated in rich combination of aromatic spices and fragrant coconut oil. The outside is crunchy and the soft is tender and nutty. Try carving at the table and serving with a fresh slaw and curry sauce on the side. Method Preheat [...]
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.
A smoked delight - Bourbon Smoked Brisket! I’ve been smoking food for many years and I love trying new combinations of wood, interesting smoker designs and forgotten cuts of meat. For this recipe I’ve tried to use my Alfa pizza oven as a hot smoker and a classic brisket was the perfect test. It really [...]
The Art of Pizza – Tartiflette Pizza
🍕 The Art of Pizza Tartiflette Pizza
The warmth of the Alps
There are moments in the mountains when the world feels perfectly still. The air is crisp, the snow glows in the evening light and the scent of fire and melting cheese fills the air. That is the spirit of this pizza.
Inspired by the Alpine classic Tartiflette, this is comfort food at its finest. Creamy cheese, golden potatoes, caramelised onions and crisp pancetta come together on a light biga base. It is rustic, rich and deeply satisfying, a taste of the Alps with an Italian heart.
When baked in an Alfa Forni pizza oven, every element takes on the kiss of wood fire, melting together into a golden, bubbling masterpiece.
The Biga Foundation
The secret to balance in such a rich pizza lies in the dough. The 72 hour biga base provides lift and texture, transforming what could be heavy into something beautifully light.
It bubbles and blisters in the heat, carrying the indulgent toppings with ease while keeping that perfect crispness beneath.
Follow the full recipe here:
👉 The Art of Pizza The 72 Hour Biga Dough
The Ingredients Alpine Luxury
Method Fire and Comfort
Use your 72 hour biga dough and allow it to come to room temperature for five to six hours before shaping.
Stretch the dough gently by hand, leaving a raised edge for a soft cornicione.
Spread a thin layer of crème fraîche over the base. Scatter the caramelised onions, potato slices and crisp pancetta evenly. Add torn pieces of Reblochon or Raclette and sprinkle with thyme leaves.
Heat your Alfa Forni Pizza Oven to 420°C.
Use your ETI Infrared Thermometer to check that the stone is at the ideal temperature before baking.
Using your Alfa Peel Set, launch the pizza onto the hot stone.
Bake for around 90 seconds, turning once or twice until the cheese bubbles and the crust turns golden.
Drizzle lightly with Capezzana Olive Oil and, if desired, a hint of truffle oil. Serve immediately with a glass of chilled white wine or a crisp Alpine beer.
The Art of Balance
This is Alpine indulgence reimagined. The creaminess of the cheese, the warmth of the potatoes and the depth of caramelised onion meet the craft of Italian dough and fire.
It is the flavour of the mountains brought home. A pizza that feels both comforting and refined, rustic yet elegant.
Make it with EatAlfresco
Create your own Alpine masterpiece with:
🔥 The Alfa Forni Pizza Oven Collection
🔥 The Alfa Peel Set
🔥 The ETI Infrared Thermometer
🔥 The Capezzana Extra Virgin Olive Oil
Alfa Forni pizza ovens | Flamery Asado grills | Beefer grill | Konro grills UK | Pujadas charcoal ovens | Blastcool outdoor fridges
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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.
Bourbon Smoked Brisket