A crackling-thin crust with the slightest bit of resistant chew is enhanced by the sour tang of rye. Soft rivulets of pungent, yet buttery Taleggio cheese meander through crisply bubbled nooks. Meek cremini mushrooms dare to become wild by taking on the dank perfume of the forest floor while mingling with dried porcini. The scent of white truffle, a heady and alluring herald, beckons to all within olfactorial range to come hither.

And come hither, they do. This intoxicating and truly hot little number has been a signature item in my (along with partner Karen) catering company’s events for over eight years. Servers barely make it out of kitchen doors with their trays while guests fairly fall over each other to grab a warm bite-sized wedge. Conversation briefly halts. Eyes roll, and groans of delight are uttered.

Invite a friend, bake up a couple of pies, and see what transpires. You can thank me later.

Pizza con Taleggio, Funghi e Olio di Tartufo Bianco
(aka THE Sexiest Pizza. Ever.)

I don’t know about you, but I believe this combination makes for the sexiest thing delivered on a wooden peel that I have eaten. Ever.

Crispy Cracker-Thin Pizza Dough:
Makes 6 10″ pizza crusts
Dough recipe adapted from Rogers and Gray River Cafe (adapted from Alice Waters) via Heidi Robb

Sponge:
4 tsp. active dried yeast
6.5 oz. warm water (you may need more or less depending on humidity)
5 oz. rye flour

In a large warmed bowl, mix the yeast with the warm water. When the yeast is dissolved and creamy, add in the rye flour and stir well. This should be a thick, sticky batter consistency. Cover and leave in a warm place to form a loose dough for at least 30 minutes.

To the above mixture add:
8 oz. warm water
2 tbs. whole milk
4 tbs. extra virgin olive oil
1 tsp sea salt
18 oz. white whole wheat flour , or unbleached all-purpose flour (Note: the original recipe calls for the unbleached which has great flavor and finer texture, but is a more refined product)

Put mixture in a stand mixer fitted with the dough hook and let run on medium speed for 15-25 minutes. This makes a fairly wet and sticky dough (which makes for a crispier crust),- don’t look for it to clean the sides of the bowl while mixing.

Put the dough in a bowl greased with olive oil. Turn the dough once in the oil to coat. Cover with a cloth or saran wrap and allow to rise in a warm place for two hours. Punch the dough down and let it rise for another 40 minutes ( I often do this second rise in the refrigerator overnight). Punch the dough down, turn onto the counter top and knead several times. Divide the dough into six equal pieces and roll into balls. Wrap what you are not using in saran, place in a zip-loc and freeze for a later time).

Topping Ingredients:
Enough for 2 10″ pizzas

8 oz. cremini mushrooms, sliced
1/2 oz. dried porcini mushrooms left to soak in 1/2 cup warm water
1 plump garlic clove, minced
1 or 2 sprigs of fresh marjoram, leaves stripped and minced
6 oz. approx. sliced or torn Taleggio cheese (without rind)
Extra virgin olive oil
White truffle oil
Small fistful of torn Italian parsley leaves
Sea salt and freshly ground pepper

Remove porcini from the water soak; strain and retain the soaking liquid. Chop porcini into 1/4″ to 1/2″ pieces, depending on the size of the mushroom. Reserve.

Start heating a medium saute pan over medium-high heat. When hot, film the pan with a thin layer of olive oil, and add the cremini mushrooms. Season the mushrooms with a pinch of salt, and saute until the mushroom juices are released and are almost completely evaporated. Add the porcini pieces, and allow the mushrooms to sear and brown. When most of the mushroom slices achieve a deep golden brown color, add the minced garlic and marjoram, stirring until the garlic is fragrant, about 20-30 seconds. Pour in the reserved soaking water, stirring and maintaining a medium-high heat, until the liquid reduces to a trace of syrupy glaze. Remove pan from heat, season with salt (if needed) and pepper. Scrape the mushrooms and their glaze , which might absorb into the mushrooms – fine – into a small bowl and set aside. (Note: You can prepare the mushrooms up to this point and allow to cool and refrigerate up to two days.)

Pizza Assembly and Baking:

At least one hour prior to baking, with a rack with a baking stone placed on the lowest level, set your oven to the highest setting , a minimum of 450-500 (or higher if you are lucky).

Roll out one piece of dough on a lightly floured surface as thinly as possible. Transfer dough to
a floured peel. Working quickly, place 1/2 the Taleggio pieces, then 1/2 of the sauteed mushrooms. Drizzle with a little olive oil and scootch the pizza onto the hot stone. The dough should begin to bubble and puff around the edges almost immediately. Bake until crisp, 5- 7 minutes. Remove pizza from the oven, drizzle with the white truffle oil and scatter with parsley leaves.

Inhale deeply. Swoon.