Start by preheating the oven to 425 degrees F with a pizza stone or steel. The temperature you preheat is really going to depend on the prepared pizza dough you are using. Since every dough (and oven!) is different, be sure to go by the directions on your package or recipe for the best results.

Roll, spin, stretch or unfold your dough on a lightly floured pizza peel. Brush olive oil over the surface of the dough. When the duxelles is cold from the fridge, it's easy to crumble with your fingers. Evenly scatter the duxelles crumbles over the pizza.

Top the duxelles with grated low moisture mozzarella and that's all we are doing going into the oven. The rest of the toppings will go on post-bake.

Bake the pizza for 15-20 minutes.

When the crust is puffed and golden and the cheese is melted, bubbly and browning in spots, pull the pizza from the oven and let it sit on a wire rack while we add the rest of the toppings. This will prevent the bottom from getting soft or soggy.

Sprinkle the truffle zest over the pizza. And sprinkle on some truffle salt (this is optional).

Then tear or slice the jambon sec or prosciutto slices into skinny strips. Arrange the prosciutto slices evenly around the pizza.

Take one ball of the truffle burrata and gently dry its surface, then tear the burrata into five or six pieces (do this over the pizza to catch any cream drips). Space the burrata chunks evenly on the pizza.

Then, zest some lemon over the pizza and sprinkle with minced parsley.

Slice the pie so that each piece has a little burrata and then serve!