MARKET by Jean-Georges

Ingredients

• 3 cups all-purpose flour
• 1tsp fine sea salt
• 1tbs honey
• 2tbs olive oil
• ¾ cup cold water
• 1 pack yeast
• ¼ cup warm water

Method for pizza dough

1. Place flour in a mixer with dough hook. Combine the salt, honey, olive oil and cold water in a bowl and mix well.
2. Dissolve the yeast in warm water and let it proof for 10 minutes. 
3. With the motor running, slowly pour the salt and honey mixture in. Gently fold in the dissolved yeast. Mix until the dough forms a ball. If it is sticky, sprinkle some flour.
4. Transfer the dough into 2 bowls. Let the dough rest overnight.
5. Portion dough into 3oz pieces. Roll each piece into a smooth tight ball. Place each ball on floured sheet pan, cover and refrigerate.

Method for truffle sauce

1. Combine 2 cans of truffle peelings with 150ml white truffle oil in food processor and process until finely ground.
2. Season with salt and freshly ground pepper.

To serve

• 3oz pizza dough
• 3tsp truffle sauce
• 1.5oz grated fontina cheese
• Frisee lettuce
• House dressing
• Chopped chives

Tips

• Roll out one portion of dough and add truffle sauce on dough.
• Sprinkle fontina cheese on top and bake until well crisped and blisters are a bit burnt.
• Cut into quarters and top centre of pizza with a small amount of frisee lettuce dressed with House dressing and chives.

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