For the pizza dough:
In a bowl, dissolve the yeast in a little warm water. Place the flour in a large bowl or on a shelf and make a hole in the centre to accommodate the water with the dissolved yeast.
Mix all the ingredients together with your hands and add the remaining water little by little. About halfway through, add a tablespoon of salt, oil and sugar. Continue to knead well and vigorously until a ‘sticky’ dough is obtained.
Then cover the dough with cling film or a kitchen cloth. Leave to rise for 3 to 8 hours away from draughts.
Once ready, grease a baking tray and roll out half the dough with your hands to make the first pizza.
Repeat the same steps to make the second pizza.
For the topping:
Cut the mozzarella into cubes, the Brie into slices half a centimetre thick and the Speck into strips.
Season the pizza with the mozzarella and Brie and bake in a preheated static oven. Let it cook for 25 minutes at 220 degrees.
After the cooking time, take the pizza out of the oven and add the Speck. Bake again and cook for about another 5 minutes (cooking time varies from oven to oven so be sure to check).
Finish with a drizzle of maple syrup.
Leave to cool before cutting the pizza.