I saw this video on Facebook about 4 months ago. It shows this kind of pizza is made at Trattoria Pizzeria La Bufala: it is cross cut at the center, filled with some buffalo ricotta and black truffles, garnished with arugula, cherry tomatoes, and fresh buffalo mozzarella. I liked the idea so much, it had to be recreated in my kitchen! Obviously, in my home kitchen and with the ingredients available in Central Texas, I could only utilize the presentation idea. I refer to this idea as 4-pies pizza, thus the name.
I’ve made it 6 or 7 times by now, experimenting with different pizza dough recipes and different fillings. Not all of them were successful. The only two kinds of soft cheese that work for the filling are ricotta (preferably, made of whole milk) and goat cheese (aka chèvre). Because they do not melt. Never ever use melting cheese inside the pies. I gave up on trying to reproduce the original truffle version. So far, I couldn’t find any decent black truffles products in ATX. Not matter how expensive they were, the truffles flavor was way too diluted. I found I prefer serving this pizza with wild arugula from Trader Joe’s, organic cherry tomatoes form Central Market, and burrata. Neo-Neapolitan pizza dough (source American Pie: My Search for the Perfect Pizza) works the best for me in this recipe. In his book, Peter Reinhart gives a lot of information and very detailed instructions, which are not repeated here and highly recommended for beginners to seek.
I finally finished working on my outdoors kitchen, which now is equipped with the widest variety of outdoor cooking appliances. Salamangrill by Twin Eagles was the one I was eager to test first. I was hoping this thing will be a good outdoor pizza oven for people like me, who are not ready for all the efforts and investments a real wood-fired oven would require. This 4-pie pizza was what I used my Salamangrill for the first time. The result is so good, I want to make more pizza! And I want to try it for other preparations. I am adding a new tag for those who are interested to follow.