The Fresh Loaf

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Speck, Parmigiana Reggiano, Peach and Arugula Sourdough Pizza

Benito's picture
Benito

Speck, Parmigiana Reggiano, Peach and Arugula Sourdough Pizza

One of my favourite combinations on a pizza that I’ve made is the Speck, Parmigiana Reggiano, Peach and Arugula Sourdough Pizza.  Something about the salty speck and cheese, the sweetness of the peaches and peppery arugula is so delicious.

The recipe that follows was originally shared during the pizza community bake, I’ve made some edits so that it works better with my starter and oven.

 

For 4 9” pizzas NY style thin crust 200 g each

Levain Build 100% hydration 35 g needed

 

433 g bread flour

43 g Whole grain flour (50:50 whole spelt:whole wheat)

4.76 g Diastatic malt 1%

252 g water and

41 g water hold out

8.43 g salt 1.71%

2.5 g sugar 0.5%

4.8 g olive oil 1.0%

 

Total flour 493.5

Total water 310.5 

63% hydration water only

64% including olive oil

 

Sourdough version you may have to adjust the amount of levain. At 3.5% PreFerment Flour (PFF) 2-4 day retard should work.

 

(1) In your mixer bowl(or by hand) dissolve the Starter or yeast in all of the Final Dough Water except the HOLD OUT Water.  (Add diastatic malt too)

(2) Mix in the flours until well hydrated 

(3) Allow to fermentolyse for 1hr 

(4) Mix in the remaining HOLD OUT Water, salt, and sugar mix until well-incorporated. 

(5) Slowly drizzle in the oil until well combined. 

(6) Beat or knead by hand until dough is moderately developed. The dough will be sticky and elastic. If kneading by hand, use slightly wet hands and avoid adding more flour. 

(7) Oil your hands and a suitable container. 

(8) Shape into a tight ball.  I divide the ball into four smaller ones each for one 9” pizza at this point.  Each goes into a small oiled bowl and allowed to proof for 1 hour before starting cold fermentation.

(9) Cold ferment in the refrigerator for 48-96hrs. 

(10) Remove to warm up to room temp for at 3-6hr or so before use, or you can ferment at room temp. for 6hrs.   2-3 hours seem ideal 80ºF 

(11) Stretch the balls into your desired size skins (see video below), top and bake at 550F (as high as your oven will go) Until the crust is browned and the cheese has melted. Spin the pie at least once to avoid burning due to oven hot spots. I have included a link to a skin stretching tutorial. Watch this video, more than a few times then go through the motions in your head. If you can see it in your mind's eye, you too can be a home oven pizzaiolo! 

 

Heat oven to 550ºF convection roast setting, with skillet in oven on baking steel on the second highest rack about 1 hour.  My set up with the baking steel on the roasting rack that set up is on the third highest rack because of the added height from the roasting rack so it essentially makes the skillet on the second highest rack.

Place stretched dough into skillet and top with sauce and toppings.  For this pizza the order of toppings is speck, parmigiana reggiano then peaches.  The arugula toss with pepper and olive oil is added when the pizza is out of the oven.

Brushing water on the cornicione prior to baking in oven, gives better oven spring and leopard spots to the cornicione. 

Comments

justkeepswimming's picture
justkeepswimming

Pizza appears to be the topic of the day, lol. 

Really nice, Benny. You create some really fantastic flavor combinations. And that crust is beautiful! Not too thick, not too thin, just right. 

Mary

Benito's picture
Benito

Thank you kindly Mary.  I something call summer peach season because that is one of the things I look forward to most in summer is eating fresh peaches.

Benny

justkeepswimming's picture
justkeepswimming

Peaches.... Was it you who mentioned you might make some sort of fruity focaccia when peaches were in season? If not, now you have a baking idea, lol. 😁

Benito's picture
Benito

Yes I did say that and plan to do that in the near future, you have a great memory Mary.

SunnyGail's picture
SunnyGail

A_MA_ZING!!! Bravo Benny , this is exactly the king of pizza that I've been trying to achieve!! 

Benito's picture
Benito

Thank you Gaëiie if I can do it you can too. The hardest part is figuring out how to bake with your oven. Then you can get creative with the toppings. 
Benny

CalBeachBaker's picture
CalBeachBaker

Benny- that looks delicious! I've got to give it a try.

Benito's picture
Benito

Thank you very much, it was delicious enough that I’ll make more for tomorrow’s dinner.  Hope you give it a go as well.

Benny

gavinc's picture
gavinc

Benny, that looks terrific and well documented. I'm stealing your topping selection for my next pizza day! Also, thanks for the SD formula.

Cheers,

Gavin

 

Benito's picture
Benito

Thank you Gavin.  Other than minor adjustments to the recipe, it is one of Will’s from the pizza CB.  I hope you like the toppings, I think they’re great together.

Benny

JonJ's picture
JonJ

Fantastic toppings. And I might just use your flour ratios for my next pizza too!

Thanks,

Jon

Benito's picture
Benito

Thank you Jon, I look forward to hearing about your next pizza!

Benny

Benito's picture
Benito

Today’s pizza is a minor variation on the one posted above.  I used pecorino Romano cheese instead of the parmigiana reggiano and I think I prefer it overall.  The dough was cold retarded for a total of 3 days and then given a final proof at 80ºF for 4.5 hours.  This resulted in a airier dough and cornicione.  The first pizza I only realized I had the oven on convection bake rather than convection roast about halfway through.  I corrected it but I think it would have been better on roast since I bake quite high in the oven.

 

I do really like how despite how relatively thin the crust is and the weight of the peaches, I can hold a slice up and the slice stays crisp enough that the slice doesn’t droop.  You can pick up a slice without the toppings falling off, always a bonus in my book.

isand66's picture
isand66

Love the nice charred crust and flavor combos in both of these.  Well done…pun intended 😬

Benito's picture
Benito

LOL thank you Ian.

Yippee's picture
Yippee

The combination of colors is so attractive! I'm sure it tasted great, too! Good job, Benny!

Yippee

Benito's picture
Benito

Thank you Yippee!!