Homemade Italian Salami Pizza
Master the art of homemade pizza with this cast-iron skillet method. Featuring a 70% hydration dough and crispy salami, it delivers an authentic Italian taste.
Creating a perfect pizza at home is an art form rooted in the quality of the dough and the choice of cooking vessel. This recipe leverages the superior heat retention of a cast-iron skillet to achieve a professional-grade crust that is golden, crispy, and perfectly blistered. By focusing on a simple, high-hydration dough, you can replicate the classic flavor and texture of a pizzeria-style pie right in your own kitchen.
Ingredients
- 350 g all-purpose flour
- 7 g instant yeast
- 10 g salt
- 250 ml warm water
- 1 tbsp olive oil
- 100 ml tomato pasta sauce
- 150 g fresh mozzarella balls
- 100 g salami slices
- 2 tbsp Parmesan cheese
- optional fresh basil
Instructions
- 1Combine dry ingredients
In a glass bowl, mix the flour, salt, and yeast together using a silicone spatula until evenly combined. This creates the foundational dry base for your pizza dough.
Tip: Ensure the salt and yeast are not directly touching initially to keep the yeast active. - 2Incorporate liquids
Slowly pour the hot water and olive oil into the dry flour mixture. Use the silicone spatula to begin integrating the wet and dry ingredients until a shaggy dough begins to form.
Tip: Use water at the appropriate temperature to ensure the yeast activates correctly. - 3Knead the dough
Using your hands, begin kneading the mixture directly inside the glass bowl. Continue working the dough until it comes together into a cohesive, non-sticky ball.
Tip: If the dough is too sticky, you can lightly dust your hands with a small amount of flour. - 4Smooth the dough
After an initial rest, perform additional kneading by pressing the dough against the side of the bowl. This helps to develop the gluten and creates a smooth, elastic surface.
Tip: Focus on rhythmic pushing and folding motions to achieve a smooth texture. - 5Shape the pizza crust
Place the fermented dough ball onto a silicone mat. Using your fingertips, gently push and stretch the dough outward from the center, leaving the edges slightly thicker to create a classic crust shape.
Tip: Work slowly and evenly to avoid tearing the dough while stretching. - 6Apply sauce
Using a wooden spoon, spread a generous layer of tomato pasta sauce across the surface of your prepared pizza dough. Ensure the sauce reaches toward the edges but leaves enough room for the crust to puff up.
Tip: Use a light hand when spreading to avoid damaging the delicate stretched dough. - 7Prepare the pizza base
Place the stretched pizza dough into a cast-iron skillet. Use a fork to poke small, evenly spaced holes across the bottom of the dough to allow excess air to escape, ensuring an even bake without large bubbles.
Tip: Keep the edges of the dough slightly thicker than the center when stretching for a nice, airy crust.
