Salami Pizza
Ingredients
- 500 gWheat flour (for the dough)
- 300 mlMineral water (lukewarm)
- 20 gFresh baker's yeast (crumbled)
- 10 gGray sea salt (fine)
- 400 gRound tomato (for the sauce)
- 250 gBuffalo milk mozzarella ("di bufala") (drained and sliced)
- 100 gSalami (thinly sliced)
- 2 tbspExtra virgin olive oil (for the sauce)
- 1 tspOregano (dried)
- 200 mlTomato passata (to mix with fresh tomatoes)
Method
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.
- 1
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
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
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
Spread a thin layer of tomato sauce. Distribute the mozzarella cut into pieces and the salami slices. Sprinkle with oregano.
- 5
Bake at the oven's maximum temperature. The crust should be golden and crispy, and the cheese should have brown bubbles.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Raw dough keeps for 24 hours in the fridge. Cooked pizza is best reheated in a pan to maintain crispness.
