For the dough:
500 g type 1flour
3.5 g dried brewer’s yeast, or ½ cube fresh yeast (12.5 g)
380 ml water (max 30°C)
2 spoons extra-virgin olive oil
2 heaped teaspoons salt (approx. 12 g)
For the topping:
150 g tomato sauce
200 g mozzarella (preferably mozzarella for pizzas), cubed
100 g brie, sliced
A few baby artichokes, preserved in oil
A handful of walnuts
12 wafer-thin slices of Speck Alto Adige PGI
Combine the flour and brewer’s yeast in a bowl. Add the water and oil and mix with a wooden spoon. When all the water has been absorbed, leave the dough to rest for 10 minutes, then add the salt and mix again until smooth. The mixture will be very wet at this stage, and must be mixed with a spoon. Cover the bowl with cling film or a lid, place in the fridge and leave to rise for at least 12 hours or up to a maximum of 24 hours. Line a 40 x 30 cm baking tray with parchment paper greased with a few drops of olive oil. Brush the surface of the dough with oil and use the tips of your fingers to spread it out on the tray. Leave to rise at room temperature or a warm place for 60 minutes.
Season the tomato sauce with the salt, oregano and a drop of oil. Spread the tomato sauce over the pizza dough and bake in a preheated oven (230°C static/210°C ventilated) for 7 minutes. Remove the tray from the oven and spread the mozzarella, sliced brie, artichokes, and walnuts on top of the pizza. Return to the oven for another 12 minutes or until cooked. Remove from the oven and top with the slices of Speck Alto Adige PGI.
Created by: Consorzio Tutela Speck Alto Adige