Dough preparation the day before
1 If you want to knead it by hand or in a mixer, incorporate the elements in order. For a bread machine do the same and as soon as the elements are well incorporated, do not let "heat the dough" and take it out.
2 Let rest for at least 30 minutes, on your work surface, spread a drop of olive oil and cover with film
3 With this recipe, you should then form 7 balls, wrap them in plastic wrap and store in plastic boxes and keep at least 10 hours in the fridge at 4°C (40°F).
The same day
You will take them out then two hours at room temperature before shaping them.
4 Then put a little flour on your work surface and with a roller, spread your pizzas to a diameter of about 26 cm then remove the excess flour with a brush, the operation is called "Flattening" the dough.
Here already in a few words the preparation of the dough, an essential element for making a good Pizza
·The "Manitoba" owes its name to the production of exceptional wheat from this beautiful Canadian province
·this flour is a so-called "strong" flour because of its high gluten content
You can of course freeze your dough balls well wrapped in plastic wrap.
Pizza preparation
5 Remove the baking sheet then preheat your oven to maximum 280 to 300°(th10)
6 In a saucepan, pour your liquid cream, your ½ cloves of garlic and your strips of white truffle, give a grind of pepper and salt lightly then reduce by half, blend and transfer to a small bowl
7 On your floured work surface, put your ball of dough then make a circle of 26 cm diameter, remove the excess flour with a brush then place it on your baking sheet
8 Spread then with a spatula
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