Pizza Di Speck Recipe
San Marzano tomato sauce, fior di latte cheese, speck (smoked prosciutto), baby arugula
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pizza Dough
Pizza Toppings
Method
Prepare the Dough
- 1
Activate the Yeast
In a small bowl, combine warm water, sugar, and active dry yeast. Stir gently and let it sit for about 5-10 minutes until frothy.
- 2
Make the Dough
In a large mixing bowl, combine all-purpose flour and salt. Make a well in the center and add the frothy yeast mixture and olive oil. Mix until a dough forms.
- 3
Knead the Dough
Transfer the dough to a floured surface and knead for 8-10 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.
Assemble the Pizza
- 4
Preheat the Oven
Preheat your oven to the highest setting (usually around 475°F or 245°C) and place a pizza stone or baking sheet inside to heat.
- 5
Shape the Dough
Once the dough has risen, punch it down and transfer it to a floured surface. Roll it out into a 12-inch circle or stretch it by hand.
- 6
Add the Sauce and Cheese
Transfer the shaped dough onto a piece of parchment paper. Spread the San Marzano tomato sauce evenly over the dough, leaving a border around the edges. Tear the fior di latte cheese into pieces and distribute them evenly over the sauce.
- 7
Add the Speck
Layer the slices of speck evenly over the cheese.
- 8
Bake the Pizza
Using a pizza peel, carefully transfer the pizza (with the parchment paper) onto the preheated pizza stone or baking sheet. Bake for 10-12 minutes or until the crust is golden and crispy.
