Total Steps
18
Ingredients
11
Tools Needed
8
Ingredients
- 2/3 cup warm water
- 1/2 teaspoon dry active yeast
- 1 pinch sugar
- 1 1/2 cup all purpose flour, divided
- 1/8 teaspoon salt
- 2 tablespoons Mangalitsa lard
- 2 teaspoons olive oil
- 10 fresh figs, sliced
- 1/4 cup Mangalitsa Belly Speck, very thinly sliced
- Fresh Mozzarella
- Fresh Herbs
Instructions
Step 1
Place the water in a large bowl, and sprinkle the yeast and sugar on top. Let sit for 5 minutes.
Step 2
Sprinkle over 1/2 cup of flour, and mix with a wooden spoon to form a paste.
Step 3
Cover and let sit for 30 minutes.
Step 4
Add the remaining flour and salt.
Step 5
Using a mixer with a dough hook, stir on medium speed for 1 minute.
Step 6
Add the lard.
Step 7
Stir on medium speed for 2 minutes.
Step 8
Reduce speed to low, and stir for 2 more minutes. If the dough is too sticky to form into a ball, add a bit more flour.
Step 9
Form the dough into a ball and place in a plastic bag or plastic container with a lid.
Step 10
Pour the olive oil over the dough and turn to coat.
Step 11
Refrigerate overnight.
Step 12
Remove the dough and bring to room temperature (about 30 minutes).
Step 13
Punch down the dough, and divide into two equal dough balls.
Step 14
Round each piece of dough and let rest, covered for 5 minutes.
Step 15
Roll out each ball into a 6 to 8 inch round.
Step 16
Top each pizza with a spread of fig and a few tears of mozzarella. (Optional: To get grill marks on the top of the pizza, grill the untopped pizza dough on both sides before adding toppings, then top and return to the grill to heat the mozzarella).
Step 17
Grill on a hot barbecue (or in a 500F oven with a pizza stone) until the crust bubbles and browns, and the mozzarella softens.
Step 18
Top with the speck, fresh herbs and flaked salt.