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1
In a small bowl stir together yeast, oil, sugar, and about 3 tablespoons water until smooth.
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2
Stir in remaining water.
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3
In large bowl of a standing electric mixer fitted with dough hook whisk together 2 1/2 cups all-purpose flour, cornmeal, whole-wheat flour, and salt.
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4
With mixer on low speed stir in yeast mixture and blend until mixture forms a dough.
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5
With mixer on medium speed knead dough, adding enough of remaining 1 cup flour as necessary to prevent dough from sticking, until smooth and elastic, about 5 minutes.
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6
Put dough in an oiled deep bowl and turn to coat with oil.
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7
Let dough rise, loosely covered with plastic wrap, in a warm place 1 hour, or until doubled in bulk, and punch down.
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8
Divide dough into 5 balls.
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9
On a lightly floured surface roll out each ball of dough into a 9 1/2-inch round and stack, lightly floured, between sheets of parchment paper.
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10
Dough may be made 8 hours ahead and chilled, tightly wrapped in plastic wrap.
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11
Preheat oven to 550 F
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12
Cut mushrooms into 1/4-inch dice.
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13
Quarter zucchini lengthwise and cut off seed core.
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14
Cut zucchini into 1/4-inch dice and in a bowl toss together with mushrooms, chives, and salt and pepper to taste.
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15
Spread 1 cup Robiola on each round of dough, leaving a 1/2-inch border around the edge.
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16
Sprinkle 1 tablespoon cornmeal on each of 2 baking sheets and transfer 1 pizza to each.
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17
Scatter about 2/3 cup mushroom mixture over each pizza and bake in batches in lower third of oven 10 to 12 minutes, or until crust is crisp and golden.
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18
Transfer pizzas to plates and drizzle each with 1 tablespoon truffle oil.
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19
Top and bake remaining pizzas in same manner.
