For the dough:

1. Grind 5g dried porcini mushrooms. Put the ground mushrooms in a bowl and pour cold water over them, put a lid on and let them rest for 10 minutes
2. Mix the flour and yeast well in a large bowl and add the remaining ingredients. Knead into a smooth dough.
3. Cover the dough with cling film and let it rise in a warm place for 1 hour until it doubles in size.
4. Knead the dough again and place it covered in foil in the refrigerator until further use.

For the sauce:

1. In a bowl, soak 10g porcini mushrooms in cold water for 20 minutes. Store brewing water.
2. Finely chop the garlic and herbs
3. Heat olive oil in a pot. Add garlic and sauté for 1 minute. Add the tomatoes, herbs, salt and pepper, and the soaked porcini mushrooms.
4. Let the sauce simmer for 15 minutes. Add a little sugar to taste.
5. Puree the sauce with a hand blender and simmer for another 2 minutes.
6. The sauce should be a little thick but still spreadable. If the sauce seems too thick, add a little mushroom water through a fine sieve and continue cooking for a few minutes. Remove from heat and let cool slightly.

For the topping:

1. Soak 35g porcini mushrooms in a bowl in cold water for 20 minutes and drain briefly. Store brewing water.
2. Heat 2 tablespoons of olive oil in a pan. Add the soaked mushrooms and finely chopped garlic and fry over medium heat for about 5 minutes. Remove from heat and set aside.
3. Cut mozzarella and tomatoes into slices

Bake:

1. Preheat the oven to 300 degrees Celsius.
2. Take the pizza dough out of the fridge and roll out half of the dough, lightly oiled, until it is approx. 0.5 cm thick. Leave the edges a little thicker.
3. Spread the tomato sauce generously over the dough.
4. Place half of the tomato slices and the sliced ​​mozzarella on the pizza. Finally, spread half of the sautéed mushrooms and some Parmesan on the pizza.
5. Place the pizza on the lowest rack in the preheated oven and bake for 8-10 minutes until the cheese is melted and the edges are golden.
6. Remove pizza from oven and let cool for about 3 minutes. Drizzle with a few drops of truffle oil and enjoy.
7. Do the same with the other half of the ingredients.

Bon appetit!