1 (1/4-ounce) package active dry yeast (2 1/4 teaspoons)
3/4 cup warm water (105 to 115 degrees F)
1 3/4 to 2 cups unbleached all-purpose flour plus additional for kneading and dredging
Salt and pepper
2 teaspoons olive oil, plus 1 teaspoon for greasing the bowl
12 ounces robiolo cheese, at room temperature
8 ounces buffalo mozzarella, thinly sliced
White truffle oil
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