Salame Recipe
San Marzano tomatoes, fior di latte, Grana Padano, salame Napoli
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Ingredients
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Dough & base
Sauce
Cheese & toppings
Method
Dough & base
Preheat and prepare oven
Place a pizza stone or heavy baking sheet on the middle rack and preheat the oven to 500°F (260°C) for at least 45 minutes. If using a home oven that won’t reach 500°F, preheat to the highest temperature possible.
Dust a pizza peel or the back of a baking sheet with semolina or cornmeal to prevent sticking.
If using refrigerated dough, bring it to room temperature for 30 minutes. Stretch or roll the dough to a 10–12 inch (25–30 cm) round on the dusted surface to about 1/4 inch (6 mm) thickness, leaving a slightly thicker edge for the crust. Brush the dough lightly with 1 tablespoon extra-virgin olive oil.
Sauce
Make quick San Marzano sauce
Empty the canned San Marzano tomatoes into a bowl. Crush them by hand or with a fork to a slightly chunky consistency. Add the minced garlic, 1 teaspoon sea salt, 1 teaspoon dried oregano, and 1 teaspoon extra-virgin olive oil. Taste and adjust salt. Do not overcook — this sauce is bright and fresh.
Spread about 1/2 cup (approx. 120 g) of the tomato mixture evenly over the stretched dough, leaving the outer crust clean.
Cheese & toppings
Add cheeses and salame
Distribute the torn or sliced fior di latte evenly over the tomato-sauced dough, leaving small gaps so the sauce peeks through. Sprinkle the finely grated Grana Padano evenly over the top (about 30 g). Arrange the thin salame Napoli slices on top of the cheese in a single layer. If you prefer slightly crisped edges on the salame, tuck a couple of slices under the cheese so they contact the hot stone directly.
Finish with a light grind of cracked black pepper over the top.
Bake & finish
Slide the assembled pizza onto the preheated stone or baking sheet. Bake 6–10 minutes at 500°F (260°C) (longer at lower oven temperatures) until the crust is blistered and golden, the fior di latte is melted and slightly bubbling, and salame edges are crisped to your liking. Rotate the pizza halfway through baking for even browning.
Remove pizza from the oven. Let rest 1–2 minutes, then scatter fresh basil leaves on top if using. Drizzle a scant teaspoon of extra-virgin olive oil over the pizza if desired. Cut into 6 slices.