Instructions: * Note: Robiola is a rich, creamy cheese from the Piedmont region of Italy.

To make the Pizza Dough: Measure flour onto a clean work surface, and make a well in the center. Dissolve yeast in a bowl with 3/4 cup lukewarm water. Place salt, yeast, and olive oil in the well, and with the help of a fork, incorporate the flour into them. Add more lukewarm water as needed to make a dough that is homogeneous and elastic. Dust a large bowl with flour. Place dough in the bowl. Cover bowl with plastic wrap, and leave in a warm place until the dough has doubled in size, about 2 hours.

Oil two 12-inch pizza pans with 2 tablespoons olive oil each. On a lightly floured surface, knead dough until very smooth. Divide dough in half. Using a rolling pin, roll each half, one at a time; transfer to prepared pans. Stretch dough with your hands to form 1/4-inch-thick rounds. You can also form the pizza on a pizza peel and bake it on a preheated pizza stone. (Makes 2 twelve-inch pizzas)

Heat oven to 500 degrees. Lightly oil one 14-inch pizza pan; set aside.

Set one quarter of the Pizza Dough aside, and cover with plastic wrap for another use. Working on a lightly floured surface, use fingers to flatten and stretch dough into a rough 8-inch circle. Transfer to prepared pan. Continue pressing dough outward until it fits just inside rim of pan.

Bake for 10 minutes. Poke the dough with a fork to prevent it from inflating. Bake for another 10 minutes. Remove baked dough from oven. Using a bread knife, split dough in half horizontally. Spread the insides of the bread with robiola. Cover with top half of dough. Drizzle with 1 teaspoon truffle oil. Return to oven for 5 minutes.

Remove pizza from oven. Drizzle with remaining 1 teaspoon truffle oil, season with pepper, and serve immediately.

Makes 1 (12-inch) pizza.

Yield: 1 pizza

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