Provided by Steve Lieber - "Steve's Favorite"

Black Truffle Pizza

10" Thin &7 1/2-oz.dough ball (low-protein flour, matured for 5 days at 40 degrees F, warmed to 74 degrees F)
3-4oz. fresh mozzarella cheese, shredded
20g. Tartufi Morra Carpaccio di Tartufo
1oz. Morra Tartufalba Morra Gocce di Tartufo
Alfredosauce (butter, heavy cream, Parmesan cheese)
2-3stalks scallions, finely chopped
Parmigiano-Reggianowedge (to grate over pie)
PecorinoRomano, grated
Coarseblack pepper

Stretch the dough to a 12 inches perfect circle. Use a rolling pin to get a perfect shape and uniform crust thickness. Slap the dough in your hands once on each side to remove excess deck flour. Using a pastry bag, tube the Alfredo sauce lightly around the pie, with a 1 inch space between twirls. Toss a handful of chopped scallions around the pie evenly (remove anyscallion that is not uniformly chopped). Sprinkle the fresh mozzarella around the pie evenly and place the slices of truffles carefully over top. Dust the edge of the crust with black pepper and sprinkle grated Pecorino Romano lightly over the pie. Bake at high heat until golden brown blistering appears on the crust and the crust has a crunchy texture. Finish the pie with truffle oil evenly spread over the slices, and grate fresh Reggiano Parmigiano over the pie. Buon appetito!