Quick Recipe Version (TL;DR)
Quick Ingredients
- Dough: 3 cups (360 g) 00 flour or bread flour, 1 teaspoon instant yeast, 1 teaspoon fine sea salt, 1 cup (240 ml) warm water, 1 tablespoon extra-virgin olive oil
- Mushrooms: 8 ounces (225 g) fresh porcini mushrooms, 1 tablespoon extra-virgin olive oil, 1 garlic clove, 1 teaspoon fresh thyme, 1/4 teaspoon fine sea salt, 1/8 teaspoon black pepper
- Assembly: 2 tablespoons semolina or cornmeal, 8 ounces (225 g) fresh mozzarella, 1/4 cup (22 g) grated Parmigiano-Reggiano, 3 ounces (85 g) thinly sliced speck, 2 teaspoons truffle oil, 1 tablespoon chopped parsley or chives
Do This
- 1. Mix flour, yeast, salt, warm water, and olive oil into a shaggy dough; knead for 6 minutes.
- 2. Cover and let rise at room temperature for 1 hour 30 minutes, then divide into 2 dough balls.
- 3. Preheat a pizza stone or steel at 500°F (260°C) for 45 minutes.
- 4. Sauté sliced porcini in olive oil for 6 to 8 minutes; add garlic, thyme, salt, and pepper at the end.
- 5. Stretch each dough ball into a 12-inch round on a semolina-dusted peel or board.
- 6. Top with mozzarella, Parmigiano-Reggiano, and sautéed porcini; bake each pizza for 8 to 11 minutes.
- 7. Finish hot pizzas with speck ribbons, truffle oil, and parsley; slice and serve right away.
Why You’ll Love This Recipe
- Northern Italian character: Smoky speck, earthy porcini, and a restrained drizzle of truffle oil make this pizza feel alpine, cozy, and special.
- Big flavor without heavy sauce: A white pizza base lets the mushrooms, mozzarella, and cured ham shine.
- Home-oven friendly: A very hot oven, a pizza stone or steel, and well-drained toppings help you get a crisp, blistered crust at home.
- Elegant but approachable: The ingredients are simple, the method is clear, and the finished pizza feels restaurant-worthy.
Grocery List
- Produce: Fresh porcini mushrooms, garlic, fresh thyme, fresh parsley or chives
- Dairy: Fresh mozzarella, Parmigiano-Reggiano
- Deli or Charcuterie: Thinly sliced speck
- Pantry: 00 flour or bread flour, instant yeast, fine sea salt, extra-virgin olive oil, semolina or cornmeal, black pepper, truffle oil
Full Ingredients
For the Pizza Dough
- 3 cups (360 g) 00 flour or bread flour, plus 2 tablespoons for dusting
- 1 teaspoon (3 g) instant yeast
- 1 teaspoon (6 g) fine sea salt
- 1 cup (240 ml) warm water, 100°F to 110°F (38°C to 43°C)
- 1 tablespoon (15 ml) extra-virgin olive oil
For the Sautéed Porcini Mushrooms
- 8 ounces (225 g) fresh porcini mushrooms, brushed clean and sliced 1/4 inch thick
- 1 tablespoon (15 ml) extra-virgin olive oil
- 1 garlic clove, finely minced
- 1 teaspoon fresh thyme leaves
- 1/4 teaspoon fine sea salt
- 1/8 teaspoon freshly ground black pepper
For Assembly and Finishing
- 2 tablespoons semolina flour or fine cornmeal, for the peel or baking surface
- 8 ounces (225 g) fresh mozzarella, drained well and torn into 1-inch pieces
- 1/4 cup (22 g) finely grated Parmigiano-Reggiano
- 3 ounces (85 g) speck, very thinly sliced and torn into loose ribbons
- 2 teaspoons truffle oil, divided
- 1 tablespoon finely chopped fresh parsley or chives
- 1 small pinch flaky sea salt, optional, for finishing
Step-by-Step Instructions
Step 1: Mix the pizza dough
In a large mixing bowl, whisk together 3 cups (360 g) flour, 1 teaspoon instant yeast, and 1 teaspoon fine sea salt. Add 1 cup (240 ml) warm water and 1 tablespoon olive oil. Stir with a wooden spoon or sturdy spatula until the mixture forms a shaggy dough and no dry patches remain. If the dough feels extremely dry after 2 minutes of mixing, add warm water 1 teaspoon at a time; if it feels soupy, add flour 1 tablespoon at a time.
Step 2: Knead and let the dough rise
Turn the dough onto a lightly floured surface and knead for 6 minutes, until smoother, elastic, and slightly tacky but not sticky. Shape it into a ball, place it in a lightly oiled bowl, and cover the bowl with a clean towel or plastic wrap. Let it rise at room temperature for 1 hour 30 minutes, or until roughly doubled in size. Divide the risen dough into 2 equal balls, about 300 g each, and keep them covered while you prepare the toppings.
Step 3: Preheat the oven and pizza surface
Place a pizza stone or baking steel on the upper-middle rack of your oven. Preheat to 500°F (260°C) for at least 45 minutes before baking. This long preheat is important because the stone or steel needs to absorb enough heat to crisp the crust quickly. If your oven only reaches 475°F (245°C), use that temperature and plan to bake each pizza for 10 to 13 minutes instead of 8 to 11 minutes.
Step 4: Sauté the porcini mushrooms
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the sliced porcini in a single layer as much as possible and cook for 4 minutes without stirring too much, so the mushrooms can brown instead of steam. Stir and continue cooking for 2 to 3 minutes, until tender and lightly browned. Add the minced garlic, thyme, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Cook for 30 to 60 seconds, just until fragrant. Transfer the mushrooms to a plate and let them cool slightly so they do not make the pizza wet.
Step 5: Stretch the first pizza
Sprinkle a pizza peel, rimless baking sheet, or flat wooden board with 1 tablespoon semolina or cornmeal. Lightly flour your hands and work surface. Take 1 dough ball and press it into a thick disk, then gently stretch it from the center outward, rotating as you go, until it forms a 12-inch round. Leave a slightly thicker edge for the crust. Move the dough to the prepared peel and gently shake the peel once to make sure the dough can slide; if it sticks, lift the edge and dust a little more semolina underneath.
Step 6: Add the cheese and mushrooms
Top the first stretched dough with half of the mozzarella, leaving a 1/2-inch border around the edge. Sprinkle with half of the Parmigiano-Reggiano, then scatter half of the sautéed porcini over the top. Keep the toppings fairly light and evenly spaced; this helps the crust bake crisp instead of turning soggy. Do not add the speck or truffle oil yet. The speck is best added after baking so it stays soft, smoky, and delicate.
Step 7: Bake the pizzas
Carefully slide the first pizza onto the preheated stone or steel. Bake at 500°F (260°C) for 8 to 11 minutes, rotating once after 5 minutes if your oven has hot spots. The pizza is ready when the crust is puffed, the underside is browned, the cheese is melted, and the edges have a few dark blisters. Transfer the pizza to a cutting board. Repeat the stretching, topping, and baking process with the second dough ball and remaining mozzarella, Parmigiano-Reggiano, and porcini.
Step 8: Finish with speck and truffle oil
While each pizza is still hot, drape half of the speck ribbons over the surface. The heat from the pizza will gently warm the speck without drying it out. Drizzle each pizza with 1 teaspoon truffle oil, then sprinkle with chopped parsley or chives. Add a tiny pinch of flaky sea salt only if needed, keeping in mind that speck and Parmigiano-Reggiano are already salty. Let the pizza rest for 2 minutes, then slice and serve immediately.
Pro Tips
- Drain the mozzarella well: Tear it into pieces and let it sit on paper towels or in a fine-mesh strainer for 20 minutes before using. Less moisture means a crisper crust.
- Use truffle oil lightly: Two teaspoons total is enough for both pizzas. Too much can overwhelm the porcini and speck.
- Keep the speck unbaked for a softer finish: Add it after the pizza comes out of the oven. If you prefer crisp edges, add the speck during the final 60 to 90 seconds of baking.
- If fresh porcini are unavailable: Use 1 ounce (28 g) dried porcini soaked in 1 cup (240 ml) hot water for 20 minutes, drained and chopped, plus 6 ounces (170 g) sliced cremini mushrooms for volume.
- No pizza stone: Preheat an upside-down heavy baking sheet at 500°F (260°C) for 30 minutes and bake the pizzas on that hot surface.
Variations
- Fontina and mushroom pizza: Replace half of the mozzarella with 4 ounces (115 g) grated fontina for a nuttier, more Alpine flavor.
- Light creamy white base: Spread 2 tablespoons mascarpone or crème fraîche over each stretched dough before adding the mozzarella and porcini.
- Autumn radicchio version: Add 1 cup (40 g) thinly sliced radicchio to the pizza after baking for a pleasantly bitter contrast to the smoky speck.
Storage & Make-Ahead
This pizza is best eaten hot, right after the speck and truffle oil are added. Store leftover slices in an airtight container in the refrigerator for up to 3 days. Reheat on a dry skillet over medium heat for 4 to 5 minutes, covering the skillet for the final 1 minute to soften the cheese, or reheat on a baking sheet at 375°F (190°C) for 6 to 8 minutes. For make-ahead prep, the dough can be mixed and refrigerated after a 30-minute room-temperature rise for up to 24 hours; bring it to room temperature for 1 hour before stretching. The mushrooms can be sautéed up to 2 days ahead and refrigerated, but add the speck and truffle oil only after baking.
Nutrition (per serving)
Calories: 705 kcal | Carbs: 70g | Protein: 30g | Fat: 35g | Saturated Fat: 14g | Fiber: 4g | Sugar: 2g | Sodium: 1180mg | Cholesterol: 65mg
