A good tray-baked pizza, easy and quick to prepare with spoon dough, pizza with zucchini, speck, and smoked provola, because we never give up on the pleasure of a good pizza, and if it’s light and digestible with just 1 gram of yeast, even better, more delicious. This time I decided to prepare a white pizza, with a perfect dough, easy to make, suitable for everyone, even the less experienced. You mix everything with a spoon, do 3 series of folds, always with a spoon, and once the dough has risen, you divide it into dough balls, let them rise again, and then in no time each dough ball becomes a pizza to top and bake immediately. I decided to top it with a very tasty filling, zucchini, speck, and smoked provola, a combination that’s definitely too tempting, with the goodness of crispy speck, the smoked provola melting in the oven flavoring every corner of the pizza with its good smoky taste, and the zucchini don’t make us feel too guilty, to also eat pizza this Saturday night, a classic we like to enjoy every week. When I don’t have much time available, I prepare it the same way, but using 5 g of fresh yeast with a mix of all-purpose and bread flour, letting it rise at a warm temperature, about 82°F, for about 2-4 hours, and I can enjoy an equally delicious homemade pizza. If we double the amount of flour, the quantity of yeast doesn’t increase, only that of the other ingredients. Try also my quick tray-baked pizza.
- Difficulty: Very Easy
- Cost: Cheap
- Rest time: 12 Hours
- Preparation time: 20 Minutes
- Portions: 2 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons, Spring, Summer
Ingredients for 1 Rectangular Tray-Baked Pizza (10×14 inches) with Zucchini, Speck, and Smoked Provola
- 14 oz all-purpose flour
- 1 1/4 cups lukewarm water
- 1 g fresh yeast
- 1 1/2 tsp salt
- 1 tbsp olive oil
- 7 oz mozzarella cheese
- 1 1/2 zucchini
- 1.8 oz speck
- 2.8 oz smoked provola cheese
- to taste olive oil
Tools
- Bowl
- Spoon
- Baking Tray 10×14 inches
- Mandoline
Preparation of Easy Homemade Pizza with Zucchini, Speck, and Smoked Provola using 1 g of Yeast
Prepare the pizza dough in advance, at least 12 hours. In a bowl, put the water with the yeast, dissolve it, and gradually add the flour, mixing with a spoon to incorporate it all.
Finally, add the salt, a tablespoon of olive oil, and mix again. Take a break, even just 5-10 minutes, and do another round of folds, even just mixing with a spoon. Repeat the same operation for a total of 3 times. Then set to rise.
You can let it rise at room temperature, for 12-24 hours if it’s cool, if it’s warmer, the dough will rise faster, for this reason, to let it mature well, you might decide to keep it in the fridge, but only after the rising has started. Remember, if you put it in the fridge, acclimate the dough before making the pizza, at least 6 hours before.
When the dough is risen, spread it on a floured surface and make a series of reinforcement folds. Then form a nice dough ball. Let it rise on the floured surface, covered with a damp cloth.
When the dough ball has risen again, stretch it, and roll it out to cover the baking tray, greased with olive oil.
Drizzle a little olive oil over the stretched pizza, add mozzarella, slice the zucchini thin with the mandoline and distribute it over the pizza, without overlapping. Then add the speck in broken slices, and finally garnish with slices of smoked provola.
Bake in a preheated convection oven at 482°F for about 15 minutes, until the edges are golden and crispy.
If we increase the amount of flour, even to 2.2 lbs, there’s no need to increase the yeast amount, only the other ingredients. The water to use for each 2.2 lbs of all-purpose flour is about 3 cups, 75% of the flour.
We can slightly increase the amount of yeast, 2-3 g for faster rises, in about 8 hours, if we want even faster rises of about 4-5 hours, we can use 5 g of yeast, but in that case, I recommend mixing all-purpose flour with a weaker all-purpose flour, which requires less time to rise and mature well. We will have a light and digestible pizza in any case, even if we use a little more yeast.
Remove our tray-baked pizza with just 1 g of yeast from the long rise and enjoy it, soft and at the same time crisp, with a well-cooked base and crispy edges, delicious pizza with zucchini, speck, and smoked provola.
If you want you can use instead of brewer’s yeast, the sourdough, 50 g is enough.
Try also my pizza dough Neapolitan with 1 g of yeast. Also delicious is the quick tray-baked pizza, also great with speck.
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A great alternative is to substitute speck with smoked salmon, fabulous, the salmon can be added at the end of cooking, or in the last 5 minutes of cooking, I tried it in my Ferrari pizza oven, what a show, unfortunately, I don’t have the photo, you have to trust me!
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