4 pizzas
Speck e Gorgonzola
- Hydration
- 65%
- Dough ball
- 250g
- Fermentation
- 49h
- Salt
- 2.8%
- Bake
- 60–90 sec
- Oven
- Wood-fired oven
- Makes
- 4pizzas
- Active time
- 30min
Ingredients
- Dough ball PizzaLovers house dough 65%, cold-fermented 48 h
- 250 g
- Fior di latte, diced and drained
- 65 g
- Gorgonzola dolce, in dollops
- 30 g
- Speck, thinly sliced after baking
- 30 g
- Extra virgin olive oil
- 6.0 g
- Walnuts, roughly chopped optional
- 8.0 g
- Black pepper after baking
- 0.3 g
Total dough389 g
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Method
- Take the dough balls out of the fridge 2–3 hours before baking and let them sit covered at room temperature.
- Preheat the oven well in advance: 45–60 minutes for a steel in a home oven, 20–30 minutes for a gas oven, longer for a wood oven. Measure the floor with an IR thermometer — you want around 450 °C (840 °F).
- Stretch the ball by hand from the centre outward on a semola-floured surface. Never touch the outer two centimetres.
- Place the gorgonzola in small dollops between the mozzarella cubes.
- Slide the pizza in and bake for 60–90 seconds. Turn it two or three times so the crust colours evenly.
- Drape the speck slices over the freshly baked pizza so they soften in the heat.
- Let the pizza rest for a few seconds, add anything meant to go on after the oven, and serve straight away.
Speck and gorgonzola is the most northern-Italian pizza in the collection. The cheese goes in the oven, the speck goes on afterwards, and both are so strong that the quantity decides everything.
outside AVPN – a northern Italian combination on Neapolitan dough, outside the disciplinare.
Topping order
- Fior di latte
- Gorgonzola in dollops
- Speck after the oven
- Pepper
Common mistakes
- Speck in the oven – it turns dry and bitter.
- Too much gorgonzola, which makes the pizza impossibly salty.
- Tomato sauce underneath, which clashes with the sweet gorgonzola.
Tips
- Gorgonzola dolce, not piccante, unless you want the cheese to dominate.
- A few drops of honey after the oven tie the salty and the sweet together.
Variations
- With thinly sliced pear.
- With walnuts and honey.
- With prosciutto crudo instead of speck.
Recalculate the recipe
Want a different number of pizzas, a different ball weight or a different time in the fridge? The calculator is prefilled with this recipe’s values.
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Read more
- Neapolitan pizza dough – the full recipe and the why behind it
- Quattro Formaggi
- Salumi on pizza – salsiccia, prosciutto, mortadella
- Crudo e Rucola
- Stretching – push the gas towards the rim, never out of it
