Homemade Salami Pizza
Crispy Crust
Master the art of homemade pizza with this beginner-friendly recipe. Learn to build incredible flavor and a golden, bubbly crust using a simple cold-fermentation technique.
There is something truly satisfying about pulling a hot, bubbly pizza from your own oven. This salami pizza recipe focuses on developing a deep, complex flavor in the dough through a gentle cold-fermentation process, which allows the crust to develop a wonderful texture and those coveted airy bubbles. By using high-temperature baking, you can achieve a professional-style finish with a crisp base and gooey, melted cheese in just 90 seconds.
Ingredients
- 300 g high-gluten flour
- 180 ml water
- 15 ml olive oil
- 5 g salt
- 3 g instant yeast
- 100 g pizza sauce
- 200 g shredded mozzarella cheese
- 8-10 slices salami
- optional fresh mozzarella chunks
Instructions
- 1Prepare the pizza dough
Combine high-gluten flour and the other listed ingredients in a large mixing bowl. Pour in the olive oil and stir the mixture thoroughly until all the dry flour is fully incorporated.
Tip: Use a sturdy spatula to combine the ingredients until no dry flour remains; this ensures a consistent dough hydration. - 2Stretch and fold the dough
After the initial rest period, perform a series of stretches and folds directly in the bowl. Gently pull the edge of the dough up and fold it over itself toward the center. Rotate the bowl and repeat this process to build strength in the dough structure.
Tip: Keep your gloves lightly oiled or wet to prevent the sticky dough from adhering to your hands during the stretch and fold process. - 3Shape the pizza base
Once fermented, place the dough onto a surface dusted with cornmeal or flour. Carefully stretch and shape the dough into a circular pizza base, being mindful to maintain the air bubbles developed during fermentation.
Tip: Use a toothpick to gently poke any large, protruding air bubbles in the dough to prevent them from burning unevenly in the hot oven. - 4Apply pizza sauce
Spread a generous amount of red pizza sauce evenly across the surface of the shaped dough. Leave a small border around the edge to form the crust.
Tip: Use the back of a spoon to spread the sauce in a circular motion, ensuring an even layer without tearing the delicate dough. - 5Add cheese layer
Evenly sprinkle shredded cheese over the sauced pizza base. This first layer of cheese will act as a base for the salami toppings.
Tip: Ensure the cheese covers the sauce thoroughly but avoid piling it too high near the edges to prevent spilling. - 6Top with salami
Place salami slices in a circular pattern over the layer of shredded cheese. You can add an extra layer of cheese on top to hold the salami slices in place during the bake.
Tip: Arrange the salami slices slightly overlapping to ensure every slice of pizza gets plenty of meat. - 7Add final cheese layer
After arranging the salami slices on the pizza, distribute additional pieces of cheese on top to ensure a rich, gooey finish. This extra layer enhances the flavor profile and creates that irresistible cheese pull.
Tip: For the best melt, use a mix of shredded mozzarella and small chunks of fresh mozzarella. - 8Bake the pizza
Carefully slide the assembled pizza onto the preheated stone or baking sheet in the pizza oven. Bake at 450 degrees for the top heat and 280 degrees for the bottom heat for approximately 90 seconds until the crust is golden and crispy and the cheese is bubbly.
Tip: Keep a close eye on the pizza as it bakes, as high-heat baking happens very quickly.
