Roberto’s Pizza

Printable version
Roberto’s Pizza


. Difficulty: Medium . Serves: 2/4 people . Preparation time: 15/20 minutes


100 g Crispy dough
80 g (Premium beef) Australian Angus Beef tenderloin
Wild rocket 
20 g Grana Padano Riserva 24 months
5 g Black fresh truffle brunoise
2 gr Sea salt Maldon
1 gr EVOO


The crispy dough is made of mix semolina and all purpose flour and yeasts, salt and extra vergin olive oil. Open and rolled about 1 millimeters thin. Cooked in the pizza 280 Gin the  oven for 1/2 minute at a very high temperature.
Add the carpaccio beef and put on the top wild rocket, fresh black truffle ,complete with Grana Padano Riserva 24 months.
Alessandro Miceli