Mangalitsa Speck Pizza
By: Lara Ferroni
Published: Monday, October 4, 2010 - 9:27pm

Ingredients




The Dough
2/3 cup warm water
1/2 teaspoon dry active yeast
1 pinch sugar
1 cup all purpose flour, divided
1/8 teaspoon salt
2 tablespoons Mangalitsa lard
2 teaspoons olive oil
The Toppings
1/2 cup San Marazano tomato sauce
1/4 cup Mangalitsa Belly Speck, very thinly sliced
Fresh Mozzarella
Fresh Herbs (Mint, Basil or Thyme)
Fresh Baby Arugula

Preparation

1 Place the water in a large bowl, and sprinkle the yeast and sugar on top. Let sit for 5 minutes. 2 Sprinkle over 1/2 cup of flour, and mix with a wooden spoon to form a paste. 3 Cover and let sit for 30 minutes. 4 Add the remaining flour and salt. 5 Using a mixer with a dough hook, stir on medium speed for 1 minute. 6 Add the lard. 7 Stir on medium speed for 2 minutes. 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. 9 Form the dough into a ball and place in a plastic bag or plastic container with a lid. 10 Pour the olive oil over the dough and turn to coat. 11 Refrigerate overnight. 12 Remove the dough and bring to room temperature (about 30 minutes). 13 Punch down the dough, and divide into two equal dough balls. 14 Round each piece of dough and let rest, covered for 5 minutes. 15 Roll out each ball into a 6 to 8 inch round. 16 Cover and rest the pizza dough for 5 minutes. 17 Top each round with tomato sauce and a few tears of fresh mozzarella. 18 Grill on a hot barbecue (or in a 500F oven with a pizza stone) until the crust bubbles and browns, and the mozzarella softens. 19 Top with the speck, basil, arugula and flaked salt/chile flakes if using.