Featured Recipes

Chocolate-Chile Pizza

From Chef Elizabeth Falkner

ChEF Productions, Los Angeles, CA

Chocolate Chile Pizza



  • ¼ tsp dry active yeast
  • 1 Tbsp warm water
  • 5 oz unbleached white flour
  • ½ oz wheat germ
  • 5 oz cold water


  • ½ tsp dry active yeast
  • 1 oz warm water
  • 3 oz cold water
  • 16 oz unbleached white flour
  • 1 Tbsp sea salt
  • all-purpose flour

To Assemble and Serve

  • 2 oz Mozzarella di bufala
  • pinch Maldon salt or grey salt
  • 1 oz bittersweet chocolate, melted
  • pinch dried chile flakes
  • TRULY® 100% Extra Virgin Olive Oil


For the Sponge

In a bowl, combine yeast and 1 Tbsp warm water. Let sit 1 minute. Add 4 oz flour, wheat germ, and 4 oz cold water; mix to combine. Loosely cover and let sit at room temperature at least 2 to 3 hours. Add remaining flour and 1 oz cold water. Loosely cover and let sit at room temperature for additional 2 to 3 hours.

For the Dough

In a bowl, combine yeast and 1 oz warm water. Let sit 2 minutes. Add 3 ounces cold water and set aside. In the bowl of a stand mixer fitted with a dough hook attachment, on the lowest speed, mix to combine flour, yeast mixture, salt, and Sponge. Let rest 5 minutes. Place the dough on a work surface and divide in half. Form each half into a tight ball by pinching it over itself, similar to the process of making mozzarella. Set each ball in the center of a deep pan, making sure there is a 3-inch space around the dough. Cover and refrigerate 24 to 48 hours. Remove from refrigerator and let proof in a warm area anywhere from 30 minutes to 2 hours, depending on the temperature of the room. On a lightly floured surface, roll out each dough ball into a 10-inch round.

To Assemble and Serve

Heat a pizza oven to 750°F. Top Pizza Dough with evenly-dispersed mozzarella and salt. Load pizza onto pizza peel and place in a hot oven. Cook 2 to 3 minutes. Drizzle olive oil and chocolate over pizza. Finish with a sprinkle of dried chile flakes and salt.