Handmade Spicy Salami Pizza

A masterclass in Neapolitan-style pizza at home. Featuring a perfectly blistered, airy crust topped with molten mozzarella, spicy salami, and a savory finish.

Ingredients

• 250 g fermented pizza dough ball
• 60 ml tomato sauce
• 100 g fresh mozzarella cheese
• 8–10 slices spicy salami
• 1 tsp extra virgin olive oil
• 1 tbsp Parmesan cheese, freshly grated
• 1 tsp pistachio crumbs, optional
• 1/4 tsp dried oregano, optional

Instructions

1. 1Stretch the dough

   

   Carefully stretch the fermented pizza dough by hand on a lightly floured wooden surface. Work from the center outwards to create an even, round base, leaving the edges slightly thicker to form a perfect crust as it bakes.

   Tip: Ensure your dough has properly come to room temperature; cold dough is highly elastic and will resist stretching by snapping back into shape.
2. 2Spread the tomato sauce

   

   Spoon a generous amount of red tomato sauce onto the center of the stretched dough. Using the back of the spoon, spread the sauce in smooth, circular motions outward, leaving a clean border around the edge for the crust to rise.

   Tip: Apply gentle pressure with the back of the spoon so you dont tear or deflate the delicate dough beneath the sauce.
3. 3Add cheese and salami

   

   Evenly distribute pieces of fresh mozzarella cheese over the sauce-covered base. Follow up by layering slices of spicy salami around the cheese, making sure the ingredients are spaced out for balanced bites.

   Tip: Tearing fresh mozzarella by hand rather than cutting it cleanly creates uneven, jagged edges that melt beautifully and seamlessly into the tomato sauce.
4. 4Season the toppings

   

   Finish assembling the raw pizza by sprinkling your choice of dry seasonings or spices evenly over the cheese and meat. This extra layer of seasoning elevates the savory flavor of the salami as it bakes in the high heat.

   Tip: A very light drizzle of extra virgin olive oil at this stage can help the dry spices bloom and prevent the cheese from drying out in the intense heat of the pizza oven.
5. 5Bake the pizza

   

   Carefully transfer the fully assembled pizza onto a metal peel and slide it directly into a preheated high-heat pizza oven. Bake it quickly, for about 60 seconds, until the crust is puffed up, blistered, and beautifully charred.

   Tip: Give the metal peel a quick, slight jiggle before sliding it into the oven to ensure the pizza dough hasnt stuck to the surface.
6. 6Garnish with Parmesan

   

   Remove the hot, bubbling pizza from the oven and immediately grate fresh Parmesan cheese evenly over the top. The residual heat will melt the cheese instantly. You can also finish it off with a sprinkle of dried oregano and pistachio crumbs.

   Tip: Grating a hard, salty cheese like Parmesan over a freshly baked pizza adds a punch of umami that perfectly complements the spicy sausage.

Storage & Reheating

Burn It Off

Frequently Asked Questions