Salami Pizza Recipe

Proof yeast

In a small bowl combine warm water (105–110°F), sugar and active dry yeast. Stir gently and let sit 5–10 minutes until foamy.

In a large bowl combine flour and salt. Make a well in the center and add the foamy yeast mixture and olive oil.

Mix with a spoon until a shaggy dough forms, then turn out onto a lightly floured surface and knead 8–10 minutes until smooth and elastic. Alternatively, knead with a stand mixer fitted with a dough hook on low for 6–8 minutes.

Lightly oil a clean bowl, place the dough inside, cover with plastic wrap or a damp towel and let rise in a warm place until doubled, about 1 to 1¼ hours.

After rising, punch down the dough and divide if making two smaller pizzas. Let rest 10 minutes before shaping.

While dough is rising, make the sauce. Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add minced garlic and sauté 30–45 seconds until fragrant (do not brown).

Add crushed tomatoes, dried oregano, dried basil, salt, black pepper and red pepper flakes. Stir to combine and bring to a gentle simmer.

Reduce heat to low and simmer, uncovered, 10–12 minutes to slightly thicken. Taste and adjust seasoning. Remove from heat and set aside to cool slightly.

Position oven rack in the lower third of the oven and preheat oven to 500°F (260°C) for at least 30 minutes with a pizza stone or inverted baking sheet inside. If you have a pizza peel, dust it with the cornmeal or semolina; otherwise use a parchment-lined baking sheet dusted with cornmeal.

On a lightly floured surface, stretch or roll the dough into a 12–14 inch round (for one pizza) or portion as desired. Transfer to the prepared peel or baking sheet.

Spread an even layer of the tomato sauce over the dough, leaving a 1/2-inch border for the crust (use about 1/2 to 2/3 cup sauce).

Distribute the shredded or sliced fresh mozzarella evenly over the sauce, leaving some gaps so the cheese browns and bubbles.

Arrange the thin salami slices on top of the cheese. For a slightly crisped salami, tuck some slices slightly under the cheese; for curl and crisp edges, overlap slices on top.

Drizzle the top lightly with 1 teaspoon olive oil and sprinkle the finishing 1/4 teaspoon sea salt evenly over the pizza.

Slide the pizza onto the preheated pizza stone or place the baking sheet in the oven. Bake 8–12 minutes, rotating once if necessary, until the crust is golden and the cheese is bubbling and slightly browned.

Remove pizza from oven and let rest 2–3 minutes. If using, scatter fresh basil leaves over the pizza before slicing.

Slice and serve hot.