Salame / Salame Piccante Recipe

Mix and autolyse

In a large bowl, sprinkle the yeast into the water (lukewarm, about 95–105°F / 35–40°C). Let sit 2–3 minutes until slightly foamy. Add the flour and 1 tablespoon olive oil. Mix until a shaggy dough forms. Cover and rest 20–30 minutes.

Knead and salt

After autolyse, add the salt and knead by hand on a lightly floured surface for 8–10 minutes (or 6–8 minutes in a mixer) until dough is smooth and elastic and slightly tacky but not sticky. Form into a ball.

First rise

Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise at room temperature 1–1.5 hours until roughly doubled (for best flavor, refrigerate 12–24 hours for a slow cold ferment). If refrigerating, bring back to room temperature 1 hour before shaping.

Crush the San Marzano tomatoes by hand or use a food mill/blender very briefly for a slightly coarse texture. Combine crushed tomatoes with 1/2 teaspoon salt, 1/2 teaspoon dried oregano, and 1 teaspoon extra-virgin olive oil. Taste and adjust seasoning. Do not cook — this is a fresh, uncooked pizza sauce.

Tear or slice the fior di latte into pieces about 1/4–1/2 inch thick and let drain briefly on paper towel to remove excess moisture.

If using a large salame, slice very thin (1–2 mm). If using spicy salame piccante, arrange a mix of slightly overlapping slices so the fat renders and peppers flavor the pizza. Thin slices will crisp at the edges in the oven.

If using red onion, slice very thin and soak 5–10 minutes in cold water to mellow sharpness, then drain and pat dry.

Preheat oven with pizza stone or steel to the highest temperature your oven allows (500–550°F / 260–290°C) for at least 45–60 minutes. If you have a pizza steel or stone, place it on the top third of the oven for a crisper crust.

On a lightly floured surface, press and stretch the dough into a 12–13 inch round (or two smaller rounds). Avoid using a rolling pin to preserve the air in the crust; leave a slightly thicker rim.

Dust a pizza peel or inverted baking sheet with cornmeal/semolina. Transfer the stretched dough to the peel.

Spread about 3/4 cup (adjust to taste) of the San Marzano sauce evenly over the dough, leaving a 1/2–3/4 inch border for the crust.

Distribute the torn fior di latte pieces evenly over the sauce.

Arrange the salame Sopressa or salame piccante slices over the cheese. If you prefer the salame less cooked and more tender, add half the slices before baking and reserve the other half to add 1–2 minutes before the pizza is done.

Scatter a light amount of grated Grana Padano over the top and add the optional thin red onion slices if using (they will soften and sweeten in the oven). Finish with a small drizzle (about 1 tsp) of extra-virgin olive oil and a grind of coarse black pepper if desired.

Slide the pizza onto the preheated stone/steel and bake 6–10 minutes at 500–550°F (260–290°C) until crust is blistered and golden and cheese is melted and slightly browned. Bake time will vary by oven; watch for charred spots on crust and bubbling cheese.

If you reserved some salame for finishing, add it now and bake an additional 30–60 seconds to warm without overcooking. Remove pizza from oven.

Let rest 2 minutes, then scatter fresh basil leaves if using and finish with a light drizzle of extra-virgin olive oil. Cut into slices and serve immediately.

Serve hot. Offer additional grated Grana Padano at the table and pickled or quick-pickled red onions on the side as a topping tip.