Spicy Salami Pizza

Pasta and Pizza | Italian cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Spicy Salami Pizza

Ingredients

Pizza Flour - 17.6 oz
Passata Tomato Sauce - 4.9 oz
Pizza Mozzarella Cheese - 7.1 oz
Spicy salami - 3.5 oz
Olive Oil - 1 tablespoon

Step by Step guide

Step 1

In a mixing bowl, combine 1.8 kilograms of regular wheat flour (such as "Sokolnicheskaya") and 300 grams of Italian durum wheat flour. Add 36 grams of salt and 10 grams of sugar, and mix well. In 200 ml of warm water, dissolve 16 grams of yeast. Knead the dough by gradually pouring in 500 ml of warm water, along with the water containing the yeast. Next, add 220 ml of milk (3.2% fat is ideal) and continue kneading until the dough becomes elastic. If necessary, add a little more milk. Finally, mix in 50 ml of extra virgin olive oil thoroughly. Cover the bowl with plastic wrap and let it rise at room temperature for one hour. Then, gently knead the dough by hand and place it in the refrigerator for half an hour—after that, you can proceed with your work.

Step 2

Grease the bottom of a small baking dish with olive oil and evenly spread the pizza dough, taken out of the fridge, over it. Let it sit in a warm place for fifteen to twenty minutes (underrisen dough will simply not be ready, and there is a risk of it burning, while over-risen dough may stick to the dish), and then pre-bake it in an oven preheated to 482°F for five minutes.

Step 3

Take a kilogram of pelati tomatoes and blend them (do not whip, as this will alter the sauce's color). Tear around 20 grams of basil leaves into the sauce by hand (more or less to taste), add two to three teaspoons of extra virgin olive oil, season with salt and pepper, and mix well. Cut the mozzarella into small cubes. Evenly spread the tomato sauce over the dough, followed by the mozzarella cubes. Return to the oven for five minutes.

Step 4

Meanwhile, slice the salami — although you can ask to have it sliced at the store for thinner pieces. Arrange the slices of sausage on the finished pizza, slightly twisting them, and serve immediately while the pizza is still hot.