Speck Pizza

Speck is a delicious type of cured ham from Northern Italy that is lightly smoked. Although it is a close cousin to prosciutto crudo, its slightly smoky flavor sets it apart. Speck pizza makes for a satisfying and delicious slice!

What Is Speck? And Why Put Speck in Pizza?

Speck is a unique topping that you don’t see often enough, and it is a great way to try a different cured ham. It also creates an elegant pizza that elevates your eating experience. I prefer speck over prosciutto, and it can hold its own as a pizza topping. Putting speck in pizza is sure to be a hit with anyone who enjoys ham or bacon!

Ingredients for Speck Pizza

• 10 ounces of pizza dough (depending on how thick/large you want your pizza).
  • Find a pizza dough recipe of your choice on our site such as our recipe for Easy Peasy Dough, or you can use store-bought pizza dough.
• 1 Tablespoon of flour and/or cornmeal (if using a pizza peel) or 1 tsp olive oil if using a pan
• .5 cups of sauce, store-bought or homemade
• 4 ounces of mozzarella (equals about one cup) – smoked mozzarella is our favorite!
• 3 ounces of speck, cut into halves or thirds, if you prefer

How to Make Pizza with Speck

Whether using homemade or store-bought pizza dough, ensure it is at room temperature before starting to make pizza with speck. Follow the instructions on the label if using store-bought, but generally, it should be out of the fridge for about 30 minutes.

We cooked our speck pizza in our outdoor Solo Stove Pi, transferring it to the oven on a wooden pizza peel. If using a peel, dust the peel with flour and/or cornmeal. I like pressing it out into a circle on a silicone mat first, then transferring it to the dusted peel.

If using a pizza pan, apply a coating of oil on the pan and on your hands. Using oiled hands, press the dough into a circle on the pizza pan. Peel or pan; it is easier to transport the dough onto the pan or peel before it is topped.

Top the pizza with your desired sauce in an even, thin layer. You can add a little more sauce if you like, but be careful not to over-sauce!

Speck Pizza Topping

Top the pizza with your pieces of speck. I like to cut my speck into thirds as I find this creates a more even layer, and it also makes it easier to cut after it’s cooked. But this is my preference only, and the speck can be left whole or cut into even smaller pieces.

Put the speck on your pizza followed with your mozzarella (especially smoked mozzarella) and head to the oven.

Speck Pizza Cooking Instructions

We’re cooking with a Solo Stove Pi outdoor pizza oven, but naturally this recipe can be cooked in your oven on or off of a pizza stone or pizza steel.  The biggest variation will be cooking time. If you’re using a wood burning outdoor pizza oven, it’ll take a little effort in managing the wood to get the proper temperature (especially if you’re also making and topping the pizza).

Note that if you are planning to use a pizza stone, this thin crust recipe is going to be hard to launch with a hot oven in front of you.  You’re far better off starting the pizza on a pizza pan or a cookie sheet and then transferring to it to the pizza stone.

Cooking Time: Outdoor Pizza Oven

• Cook at >650°:
• 2-4 minutes
• Rotate a quarter turn 4 times.
• Rest for 5 minutes before cutting and eat immediately.

Cooking Time: Pizza Stone Indoor Oven

• Cook at 450° on a pizza pan or cookie sheet
• 6 minutes, then rotate
• 6 minutes, then use a spatula to transfer the pizza to the pizza stone
• The top of the pizza should already be browning, in which case turn the oven off.
• Leave in oven for 5 extra minutes
• Remove and rest for 5 minutes before cutting and eat immediately.

Rotate the Pizza!

With the Solo Pi, get the stone to about 750°F-800°F degrees at the back (measured with an infra-red thermometer) and the front will generally be above 600°F – and that’s a big difference from front to back. That’s why it’s important to rotate the pizza during cooking.  Even in a conventional oven there is still generally variation, so it’s good to rotate your pizza at least once while cooking.

If you are using a gas-heated outdoor pizza oven, just prior to launching, make sure the oven is not at max heat. That likely results in overcooking the top before the crust has cooked through. Turn it down!

Once the pizza is launched, you’ll need to rotate. The first rotation is the most critical – the entire pizza needs to have firmed up enough that you can turn it without it losing its shape or tearing a hole – but you also can’t see the hottest side, so you don’t want it to burn. That’s why you don’t want the oven to be at maximum heat.

In a conventional oven, you probably only need to rotate your pizza once.  In an outdoor oven, you generally want to rotate it a quarter turn at a time. Before that first turn, use your turner or peel and nudge the end closest to you to make sure it’s going to keep its shape.

Check the Bottom

Prior to pulling the pizza out, use your turner to lift the pizza and check how firm it is and how well done the bottom is. Make sure it has some stiffness and some browning.

Time to Eat

Remove the pizza and let it stand for at least three minutes before cutting. In fact, try to wait as long as possible before cutting to keep the moisture on top of the pizza and retain the crust’s strength.

Cut, serve, and enjoy this delicious thin crust pepperoni pizza you’ve made yourself!

Substitutions and Variations

Pizza with Bacon or Ham

While speck has become readily available in many grocery stores, it’s not everywhere. So making pizza with bacon or with ham are both certainly options. If you use raw bacon, I recommend you pre-cook it to render out some of the fat first and just for safety.

Other Variations

• After the pizza is cooked and ready to be served, try topping the pizza with fresh arugula. The speck goes very well with the fresh peppery taste of arugula.
• I like using smoked mozzarella instead of regular mozzarella. The smokiness of the smoked cheese goes perfectly with the smoky speck.

Additional Tips for Making Speck Pizza

• It’s easy to over-sauce a pizza because pizza sauce is so savory and delicious! But, take care; you don’t want to over-sauce and make a floppy slice.
• I like cutting my speck into thirds. I find it is easier to create an even layer of speck. This is entirely optional.
• I like using a silicone mat to press my pizza dough out if it is going on a peel. It’s hard for things to stick to it, yet easy to clean. I like this one because it outlines the circumference of the pizza.

How to Store It

Let the pizza cool before placing it in a container but put it in the fridge within two hours. There are specific pizza storage containers, but you can use any container that will fit the pizza. I like to “double wrap” to maintain freshness. I wrap it in tin foil or place it in a plastic bag. Then I put that inside my container. Store in the fridge and eat it within 4 days. You can also place it in the freezer for up to 60 days.

How to Reheat It

If the pizza is from the fridge: Preheat the oven to 350 degrees. Once it reaches temp, place it on a pan or the pizza stone for 15 minutes. Alternatively, you can heat the slices in a skillet on the stovetop – no need to preheat the pan! Place the skillet on the stovetop over medium heat, place the pizza in, and let heat for 6-8 minutes.

July 27, 2024