Salami Pizza Recipe

Activate yeast

Combine warm water (about 105–115°F / 40–46°C) with sugar in a small bowl. Sprinkle active dry yeast over the surface and let sit 5–10 minutes until foamy.

In a large mixing bowl, whisk together flour and salt. Make a well in the center.

Once yeast is foamy, add yeast mixture and olive oil to the flour. Stir with a wooden spoon or dough hook until a shaggy dough forms.

Knead the dough by hand on a lightly floured surface for 8–10 minutes until smooth and elastic, or knead in a stand mixer with a dough hook for 6–7 minutes. If dough is sticky, add up to 2 tbs additional flour; it should be tacky but not wet.

Form dough into a ball and place in a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a damp towel and let rise in a warm place until doubled in size, about 60–90 minutes.

After rising, punch down the dough and divide into 10 equal portions (about 90–110 g / each depending on yield). Shape each portion into a tight ball, cover and let rest 15 minutes before shaping.

While the dough rises, make the sauce. In a small saucepan, heat 1 tbs olive oil over medium heat. Add minced garlic and sauté 30 seconds until fragrant (do not brown).

Add crushed tomatoes and tomato paste; stir to combine. Add dried oregano, salt and black pepper. Simmer gently 10–12 minutes to thicken, stirring occasionally. Taste and adjust seasoning. Remove from heat and let cool to room temperature.

Preheat oven to 500°F (260°C) for at least 30 minutes with a pizza stone or inverted baking sheet on the middle rack. If you have a pizza oven or convection, use the highest practical temperature.

Lightly dust a pizza peel or baking sheet with cornmeal or semolina to prevent sticking. Working with one dough ball at a time, flatten and stretch each ball into a 7–8 inch round (for small individual pizzas) or slightly larger if you prefer thinner crust. You can use your fingers to press from the center outward, leaving a slightly thicker rim.

Brush the crust edge lightly with the reserved olive oil (about 1/4 tbs per crust) to help browning and flavor.

Spread about 2–3 tbs of prepared tomato sauce over each stretched dough, leaving a 1/2 inch rim for the crust. Use more or less sauce to taste.

Sprinkle about 1/3 to 1/2 cup shredded mozzarella evenly over each sauced crust.

Arrange 3–4 thin salami slices per pizza (overlapping or covering as desired). If you prefer more salami, add 4–6 slices per pizza.

Scatter a small pinch (about 1 tsp split across several pizzas) of grated Parmesan over the top and add optional thin red onion slices if using. Finish with a light sprinkle of red pepper flakes to taste.

Transfer assembled pizzas to the preheated stone or baking sheet. Bake for 6–9 minutes at 500°F (260°C) or until crust is crisp and browned at edges, cheese is bubbling and salami edges are slightly crisped. Baking time will vary by oven and thickness.

If you like the salami extra crisp, broil on high for 30–60 seconds after baking — watch carefully to avoid burning.

Remove pizzas from oven and let rest 1–2 minutes. Brush crust edges with a little extra olive oil if desired and scatter fresh basil leaves over pizzas before slicing.

Slice each pizza and serve hot. Keeps well for a day in the refrigerator; reheat in a skillet or oven to preserve crispness.