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1
Place the yeast in a bowl with the sugar and one-fourth cup of the water and stir to dissolve.
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2
Set aside for several minutes, until the yeast becomes frothy.
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3
Use a little of the oil to grease a two-quart mixing bowl and a large baking sheet.
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4
Add the rest of the oil to the yeast along with the remaining water, the salt and pepper.
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5
Stir in one and a half cups of the flour and enough additional to make a very soft dough.
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6
Transfer the dough to a well-floured work surface and knead about five minutes, kneading in as much additional flour as necessary to keep the dough from sticking.
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7
Put the dough in the oiled bowl, turn it, then cover it with a towel and set aside to rise until doubled, about an hour.
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8
Preheat oven to 500 degrees.
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9
Shortly before serving time, divide the dough into quarters and roll each on a floured surface into a circle about seven inches in diameter.
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10
Transfer the circles to the baking sheet and prick them closely all over with a fork.
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11
Place in the lower third of the oven and bake, turning once, until browned, about 15 minutes.
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12
Brush the pizza breads with the truffle oil, scatter on top strips of smoked salmon and, if using, slivers of truffle, cut into wedges and serve while still warm.
