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1
Preheat oven to 500 degrees F and place the pizza stone on the bottom rack.
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2
Crumble the yeast in a small bowl then add 1/4 cup of warm water and the syrup.
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3
Stir together and leave for 5 minutes to dissolve.
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4
Put the flour and salt in a mixer fitted with a dough hook and give it a quick spin to mix.
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5
Pour in the yeast mixture, the remaining warm water and the olive oil at the same time, see Cook's note*.
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6
Spin on low until the flour and water come together and the dough pulls away from the sides of the bowl.
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7
Put the ball of dough in a large bowl and drizzle a few drops of olive oil on top to keep it from forming a skin as it proofs.
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8
Cover with a towel and leave in warm place for 30 minutes to let the dough proof.
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9
When the dough has proofed it will double in size and look spongy.
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10
For the topping: Caramelize the onions in a frying pan over low heat with a little olive oil and one of rosemary sprigs.
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11
When the onions are golden season with sea salt and black pepper and a few drops of lemon juice to bring out the flavor.
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12
When the dough has proofed, roll it out onto to a floured surface and punch the air out with your hands, then start shaping it into a circle When it's stretched out, dust a pizza paddle with flour and place the dough on it.
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13
Cover with a generous splash of olive oil and scatter with pieces of Robiola.
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14
Shingle the pancetta slices around and add the caramelized onions, and the stripped needles of the remaining rosemary sprig.
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15
Drizzle with olive oil.
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16
Add salt and black pepper.
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17
Slide the pizza onto the stone in the oven (be careful the stone is 500 degrees F) and bake for 15 minutes.
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18
Shave white truffles over it.
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19
Eat immediately.
