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–+ servings
Speck & Tomato Pizza in cross section.

Tomato & Speck Pizza Recipe

Todd Mitchell
A Neapolitan-style Margherita pizza featuring home-grown tomatoes and speck
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Course Main Course
Cuisine American, Italian
Servings 2 people
Calories 657 kcal

Equipment

  • 1 Outdoor pizza oven This is ideal for a classic Neapolitan style pizza, but use what you've got!
  • 1 Cutting board
  • 1 Pizza Cutter

Ingredients
  

  • 1 Pizza Dough ball (8-9 ounces) (Refer to our recipe for making AVPN Neapolitan dough)
  • 3 Tbsp Flour (I prefer using the same pizza flour I use to make the dough, but many people like using semolina - just note that it burns quickly at high temps!)
  • 3 Ounces Tomato fresh, home-grown! If very wet, drain or dry with a towel before putting on the pizza.
  • .25 Cups Tomato sauce (Refer to our recipe for making your own sauce from canned tomatoes or try Mutti brand sauce)
  • 2.5 Ounces Mozzarella You can use fresh grated or fresh sliced
  • 2 Ounces Speck (about 6 thin, large round slices or 8-10 smaller square slices)
  • 1 Tbsp Extra virgin olive oil (optional)
  • 1 Tsp Parmesan cheese freshly grated, if possible

Instructions
 

  • Preheat your pizza oven to ideally about 800°F to 900°F.
    Adding wood to the pizza oven.

Prepare the Dough

  • If you are using a pre-made dough ball, give it at least 30 minutes to come to room temperature.
    Dough ball
  • Put 2 tablespoons of flour on your work surface
  • Put 1 tablespoon of flour on the pizza peel.
    Floured pizza peel
  • Begin stretching your pizza dough on your work surface. With 8 ounces of pizza dough, you should be able to make an 11" to 12" pizza, depending on the dough. True Neapolitan pizza will leave about a half inch outer ring slightly taller than the center.
    Work surface has been prepared with semolina flour and the dough ball is being stretched.

Prepare Before Putting the Dough on the Peel

  • If you are using fresh mozzarella, remove your mozzarella from the water, dry with a paper towel, and chop into slices or strips.
    If you are using regular mozzarella, I suggest using freshly grating it yourself.
  • Check your pizza oven temperature. Add more wood if necessary. Do not proceed to the next step if your oven is not ready.
    Pizza oven smoking as it comes up to temperature.

Apply the Toppings

  • Transfer your dough to the pizza peel.
    Neapolitan pizza dough on the pizza peel.
  • You will want to quickly apply your toppings and get the pizza into the oven before the dough sticks to the peel.
  • Apply the tomato sauce to the center of the pizza. Use a spoon to spread the sauce out from the center in a spiral pattern but keeping the sauce off of the outer ring.
    Add the sauce
  • Distribute the sliced tomato evenly over the pizza.
    Place the tomato pieces.
  • Distribute the pieces of cheese over the pizza.
    Place the pieces of cheese over the pizza.
  • Distribute the pieces of speck evenly over the pizza. You can cut it into smaller slices if you prefer.

Cooking with an Outdoor Pizza Oven

  • Check the pizza oven temperature again. If you have an infrared thermometer, check for the hottest part of the pizza stone.
    Infrared thermometer
  • Launch the pizza into the oven on the hottest part of the stone without being in the flames.
  • Rotate the pizza one quarter turn every 30 seconds. Generally, the pizza will be done in 3 minutes or less. So watch it closely!
    Cooking our tomato and speck pizza.
  • Remove the pizza from the oven and let it rest for about 3 minutes.
    Speck & Tomato Pizza
  • Freshly grate the parmesan over the pizza.
  • Cut and serve immediately.
    Speck & Tomato Pizza in cross section.

Notes

Conventional Oven option:
  • If you are going to cook this in a conventional oven, you'll want the highest temperature you can get the oven to. 
  • If you have a pizza stone (or pizza steel), that's going to help a lot in getting the most authentic crust. If not, a pizza pan (or cookie sheet) will still turn out a great pizza.
  • You can either start the pizza on a pan (or cookie sheet) and transfer it to the stone after about 15 minutes (when the crust is firm enough to be safely transferred). At this point, turn off the oven and let the pizza cook on the stone for another 5 minutes. Remove and let rest on a cutting board for another 5 minutes before cutting and serving.
  • Alternatively, you can start by launching the pizza directly to the pizza stone in your oven. This is more tricky and you might want to practice with some dough with no toppings!

Nutrition

Calories: 657kcalCarbohydrates: 75gProtein: 24gFat: 30gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gTrans Fat: 0.04gCholesterol: 42mgSodium: 1513mgPotassium: 302mgFiber: 3gSugar: 11gVitamin A: 716IUVitamin C: 8mgCalcium: 263mgIron: 5mg
Keyword Neapolitan Pizza, Speck Pizza
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