Speckenwolf Pizza With Mozzarella, Oregano, Onion, Mushroom, and Speck From 'Roberta's'

Serious Eats
Serves: 2 Save

Ingredients (15)

  • 306 grams (2 1/2 cups) fifty-fifty blend of 00 flour and King Arthur all-purpose flour
  • 8 grams (scant 2 teaspoons) fine sea salt
  • 4 grams (scant 1 teaspoon) fresh yeast, or 2 grams (scant 1/2 teaspoon) active dry yeast
  • 4 grams (scant 1 teaspoon) good olive oil
  • 202 grams (1 cup minus 1 tablespoon) lukewarm water
  • 1 (12-inch) round of pizza dough
  • Some good olive oil
  • A small handful of cremini mushrooms
  • Kosher salt
  • A generous pinch of dried oregano
  • 80 grams (2 3/4 ounces) fresh mozzarella
  • 3 paper-thin slices of speck
  • 15 grams (1/2 ounce) red onion, thinly sliced
  • Sea salt, preferably Maldon
  • Freshly ground black pepper

Directions

Learn how to make this recipe at Serious Eats

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