Classic Homemade Salami Italian Pizza
Master the art of the perfect thin-crust pizza at home. Featuring a 24-hour fermented dough for airy crusts, topped with tangy tomato sauce and melted mozzarella.
There is something uniquely satisfying about crafting a pizza from scratch, especially when you give the dough the time it deserves. By allowing a 24-hour slow fermentation, this recipe develops complex flavors and the signature airy, bubbled crust found in traditional pizzerias. It is an approachable way to bring a high-quality Italian-inspired dining experience right to your home kitchen.
Ingredients
- 300 g pizza flour
- 3 g yeast
- 3 g salt
- 200 g warm water
- 1 tbsp olive oil
- 100 g Italian tomato meat sauce
- 200 g mozzarella cheese
- 50 g salami slices
Instructions
- 1Combine ingredients
Pour 200g of warm water into the bowl containing the flour, yeast, and salt. Gently mix the ingredients together to begin forming the dough.
Tip: Ensure the water is warm, not hot, to avoid killing the yeast. - 2Add olive oil
After mixing the flour and water, drizzle an appropriate amount of olive oil over the dough. This adds moisture and flavor, which is essential for a high-quality crust.
Tip: Drizzle the oil evenly around the edges of the dough for better incorporation during kneading. - 3Ferment the dough
Cover the bowl with plastic wrap and let the dough ferment for 24 hours. After a day and a night, the dough will be well-fermented, showing clear and visible air bubbles throughout.
Tip: Longer fermentation results in a much airier and fluffier crust. - 4Knead the dough
Take the fermented dough out of the bowl and place it on a clean surface, such as a green silicone mat. Knead the dough thoroughly to release excess air and create a smooth texture.
Tip: Knead until the dough becomes elastic and easy to shape. - 5Shape the pizza
Once kneaded, shape the dough into a simple circle. Use your fingers to press from the center outwards to stretch the dough to your desired size, adjusting the edge thickness as you prefer.
Tip: Keep the edges slightly thicker if you prefer a crust with more volume. - 6Spread the sauce
Take the well-fermented dough and knead it to release air, then shape it into a simple circle. Press from the center outwards to extend the dough, ensuring the edge thickness matches your preference, and place it onto a baking tray. Evenly spread a layer of Italian tomato meat sauce over the surface of the dough, preparing it for the toppings.
Tip: Pressing from the center outwards helps maintain a thicker, airy crust at the edges. - 7Add toppings
With the sauce base ready, add a generous layer of mozzarella cheese slices across the pizza. Evenly distribute slices of salami over the cheese, then finish by sprinkling more shredded mozzarella cheese on top to ensure a gooey, delicious melt during baking.
Tip: Adding mozzarella both under and over the salami helps bind the toppings to the pizza.
