Pizza Salami: An Explosion of Flavor – The Queen of Italian Nights at Home!

 Pizza Salami: An Explosion of Flavor – The Queen of Italian Nights at Home!

INGREDIENTS

Dough

(fluffy Neapolitan base)

300 g all-purpose flour (type 1)

180 ml lukewarm water (38°C)

7 g salt

3 g dry yeast

1 tablespoon extra virgin olive oil

Quick Tomato Sauce

200 g tomato pulp (or passata)

1 clove of garlic, minced

1 pinch of dried oregano

Salt + black pepper

Explosive Topping

150 g thinly sliced ​​Italian-style salami (or Calabrese sausage)

200 g coarsely grated mozzarella cheese

50 g grated Parmesan cheese

Fresh basil leaves (to finish)

Spicy olive oil (optional, but muah!)

STEP BY STEP

(with master tricks)

Ninja Dough

(1 hour total)

Mix yeast + lukewarm water. Wait 5 minutes for it to foam.

Add flour and salt. Knead for 8 minutes until smooth (or 5 minutes in a stand mixer).

Grease with olive oil, cover with plastic wrap and let rise for 1 hour in a warm place (or 30 minutes in the oven with the light on but turned off).

Sauce in 3 minutes

Sauté garlic in a drizzle of olive oil until fragrant.

Add tomato pulp, oregano, salt/pepper. Cook for 5 minutes until thickened. Set aside to cool.

Film-worthy assembly

Preheat oven to maximum (250-280°C) with a baking stone or baking sheet turned upside down.

Divide dough into 2 balls. Flatten with your hands (no rolling pin – leave a high edge!).

Spread thin layers of sauce, mozzarella, and salami (leave a 1 cm border free).

Turbo oven

Bake for 10-12 minutes until the edges are golden brown and the cheese is bubbling. Finish with Parmesan cheese, fresh basil, and a drizzle of spicy olive oil.

GOLDEN TIPS

Want crispiness? Sprinkle cornmeal on the pizza stone before sliding the pizza onto it.

Crispy salami: Place a few slices on top in the last 3 minutes.

Freeze? Assemble, wrap in plastic wrap, and freeze raw. Bake directly from the freezer (+5 min).