Ingredients
For the Dough:
- 4 cups (500g) all-purpose flour
- 1 ½ cups (350ml) warm water
- 1 teaspoon active dry yeast
- 1 ½ teaspoons salt
- 1 tablespoon olive oil
For the Toppings:
- 1 ½ cups (350g) canned San Marzano tomatoes, crushed
- 2 tablespoons extra virgin olive oil
- 1 teaspoon dried oregano
- ½ teaspoon salt
- 4 oz (115g) speck, sliced into thin strips
- 8 oz (225g) fior di latte mozzarella, sliced
- 4 oz (115g) Asiago cheese, shredded
- 5 oz (140g) mixed mushrooms (porcini and cremini), sautéed
- 1 small zucchini, julienned
- Fresh basil leaves
- Freshly ground black pepper, to taste
Instructions
Prepare the Dough:
- In a small bowl, dissolve the yeast in warm water and let it sit for 5 minutes until foamy.
- In a large mixing bowl, combine the flour and salt.
- Gradually add the yeast mixture and olive oil, mixing continuously.
- Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
- Shape into a ball, cover with a damp cloth, and let rise at room temperature for 6 to 8 hours.
Prepare the Mushrooms:
- Heat 1 tablespoon of olive oil in a skillet over medium heat.
- Sauté the mushrooms for 5-7 minutes until tender and slightly golden. Set aside.
Assemble the Pizza:
- Preheat the oven to 480-500°F (250°C) or the highest setting available.
- Roll out the dough into a 12-inch (30cm) circle.
- Spread the tomato sauce evenly over the dough, leaving a 1-inch (2.5cm) border.
- Distribute the mozzarella and Asiago cheese evenly on top.
- Add the sautéed mushrooms and julienned zucchini.
- Bake for 7-9 minutes, or until the crust is golden brown and the cheese is bubbly.
Add the Final Toppings:
- Remove from the oven and immediately add the speck slices, letting the residual heat soften them.
- Garnish with fresh basil and a drizzle of extra virgin olive oil.
- Finish with a sprinkle of freshly ground black pepper.
Serve hot and enjoy your Speck and Mushroom Pizza
