This gourmet pizza recipe brings together rustic flavors and refined technique — featuring a slow-fermented dough that develops deep flavor over 48 hours, a rich and creamy béchamel sauce with optional truffle, and savory homemade venison sausage. Topped with thinly sliced potato, rosemary, and olive oil, it’s a beautiful balance of comfort and sophistication, perfect for a special weekend cook.
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Pizza dough (start 48 hours before)
Poolish
Ingredients
- 150g water
- 150g 00 flour (baker’s flour)
- 3g fresh yeast or 2g dry yeast
- 5g honey
Method
Mix yeast, honey and water together. Add to flour and mix well. Leave out at room temperature for 1 hour. Place in fridge overnight
Dough
Ingredients
- 200 ml water
- 350g 00 flour or baker’s flour
- 10g salt
- 10g olive oil
- Poolish (all)
Method
Mix all ingredients together until dough is nice and elastic. Place in the fridge until the next day.
Bechamel Sauce
Ingredients
- 50g butter
- 50g flour
- 200 ml milk
- 50g parmesan cheese
- Salt and pepper to taste
- Truffle paste (optional)
Method
Melt butter, add flour, and cook out until it crumbles on low heat. Add milk and keep cooking until it becomes a thick sauce texture. Add cheese, salt, pepper, and truffle paste. Let it cool down before using.
Venison sausage
Ingredients
- 200g venison
- Minced 30g confit garlic
- 1 whole onion
- Salt and pepper to taste
- Herbs of choice
Method
Mince all together. Assemble all on pizza with potato thinly sliced, rosemary, & olive oil
