Il Trullo

Chef Bre­nan Madill rolls out a rich, earthy, thin-crust pizza that your din­ner guests are guar­an­teed to flip for.

The Coast - Food and Drink Local Recipes - - Contents -


1 batch pizza dough (recipe below)

1 batch gar­lic cream (recipe below)

550 g moz­zarella (fresh or grated)

4 porta­bella mush­rooms,

gills scraped and dis­carded

10 shi­take mush­rooms,

stems removed

15 but­ton mush­rooms

5 king oys­ter mush­rooms

Af­ter the oven

half-pack enoki mush­rooms

25 fried sage leaves

white truf­fle pow­der (recipe below)

Ital­ian pars­ley

olive oil

Pizza dough

500 g Tipo “00” flour

(sub­sti­tute: bread flour)

17g salt

3g sugar

2.6 oz olive oil

2.6 oz milk (at room tem­per­a­ture)

1.8 g ac­tive dried yeast

5.3 oz wa­ter (at room tem­per­a­ture)

Gar­lic cream

¼ litre 35% cream

1 tsp gar­lic

1 tbsp olive oil

corn starch for thick­en­ing

salt and sugar to taste

White truf­fle pow­der

1 cup white truf­fle oil

136 g tapi­oca mal­todex­trin

salt to taste


Pizza dough: In a large mixing bowl mix to­gether olive oil, milk, yeast and wa­ter. Whisk for one minute to dis­solve yeast, al­low to rest for five min­utes.

Mix to­gether flour salt and sugar and whisk un­til fully in­cor­po­rated. Place dry in­gre­di­ents into wet in­gre­di­ents and mix un­til flour is fully ab­sorbed.

Knead the dough for 12 min­utes.

Por­tion into five 160-gram dough balls for a beau­ti­ful thin crust. Place balls on a cookie sheet and place cookie sheet into a large clear plas­tic bag to proof. Proof for four to six hours for best re­sults and then roll into 12-inch size piz­zas.

Gar­lic cream: Place olive oil in a small pot and add gar­lic. Cook on medium heat un­til very lightly browned, ap­prox­i­mately four min­utes. Add cream and bring to boil.

Re­duce to sim­mer. Make a slurry start­ing with a tea­spoon of corn­starch mixed with a tea­spoon of wa­ter. Add this while whisk­ing to the put and cook for two more min­utes un­til thick­ened. Sea­son with salt and sugar to your lik­ing and then re­move from heat and cool.

White truf­fle pow­der: In a large mixing bowl, add oil to mal­todex­trin and use a whisk to mix, sea­son to taste. Store in an air­tight con­tainer in the fridge.

As­sem­bly: Turn your oven to 500°F and place pizza stones in it.

Slice all mush­rooms and turn a large pan onto high heat and add three ta­ble­spoons of canola oil. Once oil is hot add all mush­rooms, sea­son with salt and saute for eight to 10 min­utes. We’re look­ing for the mush­rooms to get a nice brown golden colour, add more oil if need be. Trans­fer mush­rooms to a pa­per-towel lined plate to rid them of ex­cess oil.

Roll out your pizza dough with a rolling pin to around 12” in size. Spread gar­lic cream in a thin layer with a rub­ber spat­ula, place cheese over top (around 110 grams per pizza). Ar­range mush­rooms over pizza and trans­fer to pizza stone.

Bake for eight to 10 min­utes or un­til bot­tom of crust has brown bub­bles or is cooked, may take longer de­pend­ing on your oven. Garnish pizza with fried sage leaves, picked pars­ley, truf­fle pow­der and enoki mush­rooms

Chef B’s home tip: When rolling out your dough, try dust­ing your counter lib­er­ally with semolina or corn­meal, it will make things much eas­ier as it pro­vides a non-stick bar­rier when mov­ing the pizza around it will also pro­vide some tex­ture.

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