Salami Pizza

A thin crust with edges that have puffed and browned under high heat. Spicy salami releases its oils onto melted, stretchy mozzarella over a reduced tomato base.

• Prep time: 30 min
• Cook time: 10 min
• Difficulty: Medium
• Calories: 818
• Protein: 29 g
• Carbs: 100 g
• Fat: 33 g

Ingredients

• 500 g Wheat flour ( for the dough )
• 300 ml Mineral water ( lukewarm )
• 20 g Fresh baker's yeast ( crumbled )
• 10 g Gray sea salt ( fine )
• 400 g Round tomato ( for the sauce )
• 250 g Buffalo milk mozzarella ("di bufala") ( drained and sliced )
• 100 g Salami ( thinly sliced )
• 2 tbsp Extra virgin olive oil ( for the sauce )
• 1 tsp Oregano ( dried )
• 200 ml Tomato passata ( to mix with fresh tomatoes )

Instructions

1. Dough preparation

   Mix the flour, salt, water and yeast. Knead until the dough is smooth and elastic. Let rise in a warm place until doubled in size.

2. Tomato reduction

   Cook the round tomatoes with a drizzle of olive oil and salt. Crush them, stir in the tomato passata and let reduce until the sauce coats the spoon and no longer releases water.

3. Shaping

   Stretch the dough by hand on a floured work surface. Form a thin disk in the center with a thicker edge to trap air.

4. Topping

   Spread a thin layer of tomato sauce. Distribute the mozzarella cut into pieces and the salami slices. Sprinkle with oregano.

5. High-heat baking

   Bake at the oven's maximum temperature. The crust should be golden and crispy, and the cheese should have brown bubbles.

Chef's tips

• Preheat your oven to the maximum for at least 30 minutes with the baking sheet inside.
• Do not overwork the dough after rising to avoid knocking all the air out of the edges.

Storage

Raw dough keeps for 24 hours in the fridge. Cooked pizza is best reheated in a pan to maintain crispness.