Montagna Recipe

Activate yeast

In a small bowl, stir the warm water and sugar (if using). Sprinkle the active dry yeast over the surface, stir gently, and let sit 5–7 minutes until foamy.

In a large mixing bowl (or stand mixer bowl), combine the flour and salt. Make a well in the center.

When yeast is foamy, add olive oil to the yeast mixture and pour into the flour well. Mix with a wooden spoon until a shaggy dough forms.

Knead the dough by hand on a lightly floured surface for 8–10 minutes (or 6–7 minutes with a dough hook on medium speed) until smooth, elastic, and slightly tacky. Add small dustings of flour only if very sticky.

Form the dough into a ball, place in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise at room temperature until doubled (about 1 to 1¼ hours). For better flavor, refrigerate for 12–24 hours after an initial 30–60 minute rise — if refrigerating, bring to room temperature 1 hour before shaping.

Divide dough into 2 equal portions for two 10–12" pizzas (or keep whole for one large pizza). Shape each into a ball and let rest, covered, for 20–30 minutes before stretching.

Combine the canned tomatoes, olive oil, minced garlic, dried oregano, salt, and pepper in a bowl. Crush tomatoes by hand or with a fork to reach a rustic, slightly chunky consistency. Taste and adjust seasoning. No cooking required — this is a fresh-style pizza sauce.

Set the sauce aside at room temperature while the dough finishes its final rest. Shake or stir again just before using so flavors redistribute.

Preheat your oven as hot as it will go (500–550°F / 260–290°C). If using a pizza stone or steel, place it on the middle rack and preheat for at least 45 minutes. If you have a pizza peel, dust it with semolina or flour.

On a lightly floured surface, stretch one dough ball into a roughly 10–12" round by pressing from the center outward, leaving a slightly thicker 3/4"–1" rim. Avoid using a rolling pin if you want an airy crust.

Lightly brush the dough center with about half of the tablespoon of olive oil to help prevent sogginess.

Spread about 1/2 cup of the prepared tomato sauce over the stretched dough, leaving the rim bare. Use the back of a spoon to create an even 1/8" layer.

Tear or slice half of the fresh mozzarella (4 oz) and distribute pieces evenly over the sauced surface. Sprinkle about 2 tablespoons of grated Parmigiano-Reggiano over the cheese.

Transfer the pizza to the preheated stone or a baking sheet and bake until the crust is golden and the cheese is bubbling and slightly blistered, about 7–10 minutes in a 500–550°F oven. Rotate once halfway through if your oven has hot spots. For a thicker crust and lower temp, bake longer as needed.

While the first pizza bakes, prepare the arugula: in a small bowl toss the arugula with the remaining 1 tablespoon olive oil, 1/2 teaspoon lemon juice, a pinch of flaky salt, and a few cracks of black pepper. This should be a very light dressing so arugula stays fresh.

Remove the pizza from the oven and immediately scatter half of the speck (1.5 oz) over the hot pizza so it warms and slightly crisps from residual heat. Add a small handful of the dressed arugula on top. Finish with another light grating (about 1–2 tablespoons) of Parmigiano-Reggiano and a light pinch of flaky sea salt and freshly ground black pepper.

Repeat stretching, topping, and baking for the second dough ball using the remaining sauce, mozzarella, Parmigiano, and speck.

Slice and serve immediately while still warm. If desired, drizzle a few drops of extra-virgin olive oil over each slice before serving.