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.
- Drape the speck slices over the freshly baked pizza so they soften in the heat.
- Slide the pizza in and bake for 60–90 seconds. Turn it two or three times so the crust colours evenly.
- 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
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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
