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Pizza with Speck and Smoked Scamorza Cheese Recipe

Pizza with Speck and Smoked Scamorza Cheese Recipe

Photographs : Alberto Rossi

Pizza with Speck and Smoked Scamorza Cheese Recipe


  • 4 cups (500 g) all-purpose flour or Italian “00” flour, plus more as needed
  • 11/2 cups (350 ml) lukewarm water
  • 11/2 tbsp. (20 ml) extra-virgin olive oil
  • 11/2 tsp. (4 g) active dry yeast for
  • 2-hour rising time, or 3/4 tsp. (2 g) for 6-hour rising time
  • 2 tsp. (12 g) salt


  • 1 16-oz. can peeled tomatoes, crushed by hand
  • 14 oz. (400 g) mozzarella cheese
  • 10 slices speck
  • 6 slices smoked Scamorza or smoked mozzarella cheese, thinly sliced

Method :

  1. Put the flour onto a clean work surface and make a well in the center. Dissolve the yeast in the water, and pour the yeast mixture into the well. Gradually start incorporating the yeast mixture into the flour until a loose dough starts to form, then add the oil and salt. Knead the dough until smooth and elastic. Rub the dough with a little oil, cover with plastic wrap, and let it rest for about 10 minutes.
  2. Grease a 12-inch round pizza pan with oil. Transfer the dough to the pan and using your fingertips, spread the dough to cover the bottom of the pan. If you used 11/2 teaspoons of yeast, let the dough rise in a warm room for about 40 minutes. If, on the other hand, you used 3/4 teaspoon of yeast, then cover the dough with lightly oiled plastic wrap and refrigerate for at least 5 hours. The dough will rise perfectly well in the refrigerator, becoming light and fragrant.
  3. When the dough has risen, spread the tomatoes evenly on the pizzas. Arrange the mozzarella, speck and smoked Scamorza (all at room temperature) on top. Let the pizza rise for another 40 minutes and then bake in the oven at 425°F (220°C) for about 20 minutes, or until cheese is bubbly and crust is golden brown.

Preparation time : 15 minutes

Rising time : 2–6 hours

Cooking time : 20 minutes

Difficulty : medium

4 Servings


Source :


Ambassador of Italian Gastronomy Throughout The World

Recipes by : Chef Mario Grazia & Chef Luca Zanga


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