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Detroit Truffle Pizza

by Suzie Bellomo on May 07, 2024
Detroit Truffle Pizza

We fell head over heels for Detroit Truffle Pizza during our spring cleaning marathon. Thanks to our secret weapon,  Il Fusti Truffle Olive Oil, each bite boasts the deep, savory indulgence of TRUFFLE. Ready to treat yourself this spring break? Why not savor a slice?



  • 2 1/2 c. (300 g.) all-purpose flour (preferably King Arthur)
  • 2 tsp. kosher salt
  • 1 tsp. instant yeast
  • 3/4 tsp. granulated sugar
  • 1 tbsp. plus 1 tsp.  Il Fusti Truffle Olive Oil, divided, plus more for greasing


  • 1 (28-oz.) can whole tomatoes (preferably San Marzano)
  • 2 tbsp. Il Fusti Truffle Olive Oil
  • 1 1/2 tsp. dried oregano
  • 1 tsp. garlic powder
  • 1 tsp. granulated sugar
  • 1/4 tsp. crushed red pepper flakes (optional)
  • Kosher salt
  • 4 oz. Muenster cheese, shredded (about 1 c.)
  • 4 oz. sharp white cheddar, shredded (about 1 c.)
  • 4 oz. whole-milk low-moisture mozzarella, shredded (about 1 c.)
  • 40 to 50 slices thick sliced pepperoni (about 8 oz.), divided 



  • In the large bowl of a stand mixer fitted with the dough hook, beat flour, salt, yeast, sugar, and 1 c. lukewarm water (about 90°) on low speed until a dough starts to form, about 2 minutes. Let dough rest for 5 minutes to allow flour to hydrate.
  • Increase speed to medium and continue to beat until a smooth ball forms, about 5 minutes. Remove dough hook, drizzle 1 teaspoon oil over dough, and form into a ball (the dough will be sticky). Cover bowl with plastic wrap and let rise at room temperature until dough doubles in size, about 2 hours.
  • Brush a 13" x 9" metal pan with 1 tablespoon  Il Fusti Truffle Olive Oil. Lightly oil your hands and transfer dough to prepared pan. Stretch and gently pull to form a rectangle (dough doesn’t need to reach the edges at this point). Cover and let rest at least 30 minutes or up to 1 hour.
  • Starting with a short end, lift and pull two corners of dough into corners of one side of pan, then repeat with the other side. Using your fingertips and starting from the center, gently push dough into an even layer; it’s okay if dough doesn’t reach edges, as it will relax during the final rise. Cover and let rise at room temperature until bubbly and doubled in size, about 2 hours.


  • Meanwhile, in a blender or food processor, blend tomatoes until smooth. Transfer to a large saucepan. Add  Il Fusti Truffle Olive Oil, oregano, garlic powder, sugar, red pepper, and 1 1/2 teaspoons salt. Bring to a simmer and cook, stirring occasionally, until sauce is reduced by half, about 30 minutes; season with salt, if needed. Set aside until ready to use.
  • During the last 30 minutes of proof time, place a rack in center of oven; preheat to 500°. In a medium bowl, combine Muenster, cheddar, and mozzarella.
  • Gently press dough with your fingertips to release some larger air bubbles. Layer half of pepperoni over dough. Sprinkle with some cheese, concentrating around the edges and building about 1/4" up the sides. Sprinkle any remaining cheese over top. Spoon about half of sauce in 3 vertical “racing” stripes over cheese (reserve remaining sauce for another use). Top with remaining pepperoni.
  • Bake pizza, rotating pan halfway through, until cheese is bubbly and browned in spots and edges are charred, about 15 minutes.
  • Transfer pan to a wire rack and let cool slightly. Run a thin metal spatula or butter knife along edges to release from pan. Carefully transfer pizza to wire rack and let cool 5 to 10 minutes more before slicing.

This recipe was adapted and directly sourced from

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