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Salami Pizza

Pikantne Pizza and Pasta Main Dishes 90 min Medium 6 wyświetleń ~25.74 PLN - (0)
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Description

Classic salami pizza is a simple, aromatic dish originating from Italian cuisine, commonly served in variations from Naples to all of Italy and the world. It consists of a thin, flexible yeast dough, a flavorful tomato sauce, stretchy mozzarella, and spicy slices of salami. Salami pizza is a contrast of textures — a crispy crust and a soft center, along with a bold, slightly fatty flavor of the meat. Serve it hot, right after baking, with fresh basil leaves and a drizzle of olive oil. Perfect for a family lunch, dinner with friends, or as a main dish during a movie night.

Ingredients (13)

Servings:
4
  • Wheat flour 500 g
  • Instant dry yeast 7 g
  • sugar 5 g
  • Water 325 ml
  • Olive oil 30 ml
  • Tomato passata 400 g
  • Garlic 2 ząbki
  • Mozzarella cheese 250 g
  • Salami 150 g
  • 🌿 Przyprawy
  • Salt 10 g
  • ✨ Opcjonalne
  • Dried oregano 2 g
  • Fresh basil 1 pęczek
  • Semolina for dusting 20 g
💰 Szacowany koszt dania: ~25.74 PLN (6.44 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Cake

1

Prepare your workspace: use a large bowl (at least 4 l), a kitchen scale, a wooden spoon, and a floured table. Pour 500 g of flour into the bowl and make a well in the center (like a crater).

Ingredients: Wheat flour
Use a large, non-stick bowl or a mixing bowl. If you have a stand mixer with a hook, you will use it for kneading – this will shorten the working time.
2

In a separate container, measure 325 ml of water and heat it to 30-37°C (it should be pleasantly warm, check on the inner side of your wrist). Add 5 g of sugar and 7 g of dry yeast to the water, stir with a spoon, and set aside for 5-10 minutes until the surface starts to lightly foam — this is a sign that the yeast is active.

Ingredients: Water, sugar, Instant dry yeast
Use a kitchen thermometer or check the temperature with your hand. If there is no foam after 10 minutes, the yeast may be inactive — use fresh yeast.
3

Pour the active yeast and 30 g of olive oil into the well of the flour. Add 10 g of salt around the outer edge of the flour (not directly on the yeast). Start mixing with a wooden spoon from the center towards the edges, gradually incorporating the flour into the liquids until a loose, sticky dough forms.

Ingredients: Wheat flour, Olive oil, Salt, Instant dry yeast
Do not pour salt directly onto the yeast — salt can weaken it. Use a wooden spoon or mixer hooks on the lowest speed.
4

Place the dough on a lightly floured surface and start kneading. Knead vigorously for 8-10 minutes: stretch the dough to the side, fold it in half, and press with the inner part of your hand. Repeat the movements, turning the dough a quarter turn each time. If you are using a mixer, knead for 6-7 minutes with a dough hook on medium speed.

Ingredients: Wheat flour, Olive oil, Salt
Use a scale to maintain proportions. The dough is ready when it is smooth, elastic, slightly shiny, and does not stick excessively to your hands (if it still sticks, add a tablespoon of flour and knead for an additional minute).
5

Shape the dough into a ball, place it in an oiled bowl, and turn it so that the entire surface is lightly coated with oil. Cover the bowl with a cloth or plastic wrap and set it in a warm place for about 60 minutes — the dough should double in size.

Ingredients: Olive oil
The best place is a turned-off oven with the light on or near a warm radiator. Do not move the bowl too often; if the dough rises unevenly, just gently deflate it before dividing.

Sauce

6

Prepare the sauce: in a small pan, heat 1 tablespoon (15 g) of olive oil, add 2 cloves (10 g) of finely chopped or pressed garlic and sauté for 30-40 seconds until the garlic becomes fragrant and slightly translucent (do not brown). Pour in 400 g of tomato passata, add 1/2 teaspoon (about 2 g) of salt and 5 g of sugar. Cook on low heat for 8-10 minutes until the sauce thickens slightly. At the end, you can add 2 g of oregano (optional).

Ingredients: Olive oil, Garlic, Tomato passata, sugar, Salt, Dried oregano
Use a non-stick pan and a wooden spoon. The sauce should be aromatic and not watery; if it is too sour, add a little sugar.

Shaping and preparing for baking

7

Preheat the oven to 250°C with a pizza stone or baking sheet placed inside – heat for at least 30-45 minutes to ensure the base is very hot. Lightly dust the surface with flour and semolina (20 g) or all-purpose flour.

Ingredients: Semolina for dusting
If you have a pizza stone, place it in the lower part of the oven. For baking, it's best to use a stone or a well-heated baking sheet, which will help achieve a crispy crust.
8

Divide the risen dough into 4 equal parts (use a scale – each part should weigh about 220-230 g). Take one part, dust your hands with flour, flatten the ball, and then use your fingers to stretch the dough from the center to the edges (do not press on the edges to leave an air pocket). Stretch until you reach a diameter of about 28-30 cm. Do not use a rolling pin if you want to keep the air bubbles in the edge — stretch by hand.

Ingredients: Wheat flour
If the dough shrinks after stretching, let it rest for 5 minutes, cover it, and try again. Use a pizza peel or an inverted baking sheet to transfer the pizza to the oven.

Assembly and baking

9

Spread 2-3 tablespoons (about 80 g) of the prepared tomato sauce evenly over the stretched dough, leaving a 1-2 cm border. Sprinkle 1/4 of 250 g of mozzarella (about 60-65 g) on the sauce evenly, in a not too thick layer. On top, arrange slices of salami (about 37-40 g per pizza) to cover the surface. If desired, sprinkle with a little oregano (optional).

Ingredients: Tomato passata, Mozzarella cheese, Salami, Dried oregano
Don't overdo it with the sauce and cheese — too wet pizza won't bake well. Use a cheese grater or tear the mozzarella with your fingers to create smaller chunks.
10

Gently transfer the pizza to the hot stone or baking sheet (use a pizza peel or an inverted baking sheet as a peel). Bake for 6-10 minutes at 250°C (time depends on the oven). The pizza is ready when the edges are golden and slightly charred, and the cheese is melted, bubbling, and has taken on a golden color.

Ingredients: Mozzarella cheese, Salami
Watch the pizza during the last minutes of baking. In a convection oven, the time may be shorter. If the crust is not crispy, bake for an additional 1-2 minutes, but be careful not to burn the top.

Decoration

11

After baking, remove the pizza from the oven and let it rest for 1-2 minutes on a rack. Tear fresh basil leaves (30 g) and scatter them over the hot pizza. Drizzle the top with a little olive oil (about 5-10 g) for shine and aroma. Cut into 4 portions and serve immediately.

Ingredients: Fresh basil, Olive oil
Use a sharp pizza cutter or wheel. Do not cut the pizza right after taking it out, as the cheese may run — 1-2 minutes of cooling makes cutting easier.

Servings and Serving Suggestions

12

Serve each portion hot, preferably right after baking. One pizza is intended for 1 person (it can be shared in half depending on appetite).

Good practice: set additional chili flakes or chili oil on the table for those who like it spicy.

Fun Fact

💡

Classic pizza in the form of a flatbread with toppings originates from Naples. The version with salami (especially popular in the "Salami" or "Pepperoni" variant) has gained popularity worldwide, particularly in the USA, where pepperoni has become one of the most commonly chosen toppings.

Best for

rodzinny obiad wieczór z przyjaciółmi impreza filmowa

Tips

🍽️ Serving

Serve the pizza hot, with fresh basil and a light drizzle of olive oil. A good addition is salads based on arugula and parmesan or a light vinaigrette. If serving for children, provide slices of salami on the side so they can add them to their liking.

🥡 Storage

Store leftovers in the refrigerator for up to 48 hours in an airtight container. For reheating, it's best to use the oven (200°C for 5-7 minutes) or a skillet over medium heat with a lid to restore the crispiness of the bottom. Avoid the microwave — the bottom will become rubbery.

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