I love La Bottega’s Doublecrunch but this time I only ordered their slow-fermented Newpolitan pizza and because I am a big fan of truffle, the Tartufo e Funghi ($28) was right up my alley. Embellished with mushrooms, fiordilatte, taleggio, thyme, drizzled with truffle oil and finished with a generous helping of fresh black truffle shavings, the signature dough was wonderfully soft-chewy and pillowy. Not forgetting the creamy white sauce base which tied all the savoury, earthy elements together.