Pizza "Salami Picante"
8 servings
30 minutes
The 'Salami Piccante' pizza is a vibrant and temperamental dish of Italian cuisine that reflects the country's passion for rich flavors. The thin, elastic dough soaked in olive oil serves as the perfect base for spicy tomato sauce, aromatic mozzarella, and hot slices of salami. The origins of this recipe trace back to Neapolitan pizza traditions, but its bold character and rich spices make it a favorite choice for spice lovers. The taste of this pizza is a harmony of creamy cheese and fiery sausage spiciness, highlighted by the freshness of basil. 'Salami Piccante' is perfect for both a cozy evening and a lively party where each slice fills you with energy and joy, reminding you of passionate Italian gastronomy.
1
In a mixing bowl, combine 1.8 kilograms of regular wheat flour (like 'Sokolnicheskaya') and 300 grams of Italian semolina flour, add 36 grams of salt and 10 grams of sugar, and mix. Dissolve 16 grams of yeast in 200 ml of warm water. Knead the dough by pouring in 500 ml of warm water along with the yeast water into the flour. Then add 220 ml of milk (3.2% is ideal) and continue kneading until the dough becomes elastic. If needed, add a bit more milk. Finally, mix in 50 ml of extra virgin olive oil well. Cover the bowl with plastic wrap and let it rise for an hour at room temperature. Then gently knead the dough by hand and refrigerate for half an hour — after that you can start working.
- Olive oil: 1 tablespoon
2
Grease the bottom of a small baking pan with olive oil, evenly spread the pizza dough taken out of the fridge. Let it sit in a warm place for fifteen to twenty minutes (underproofed dough will simply be unready, and there is a risk it will burn, while overproofed may stick to the pan), then dry it in an oven preheated to 250 degrees for five minutes.
- Olive oil: 1 tablespoon
3
Take a kilogram of pelati tomatoes and blend them (no whipping needed, or the sauce will lose color). Tear about 20 grams of basil leaves into the sauce by hand; adjust to taste. Add two to three teaspoons of extra virgin olive oil, season with salt and pepper, and mix. Cut the mozzarella into small cubes. Evenly spread the tomato sauce on the dough and top with mozzarella cubes. Return to the oven for five minutes.
- Tomato sauce: 140 g
- Olive oil: 1 tablespoon
- Mozzarella Cheese for Pizza: 200 g
4
Meanwhile, slice the salami - you can ask to have it sliced at the store for thinner slices. Place the slices of sausage on the ready pizza, slightly twisting, and serve immediately while the pizza is still hot.
- Spicy Salami: 100 g