Thin Italian pizza with salami
4 servings
10 minutes
Thin Italian pizza with salami is a classic born in sunny Italy, where every dish is infused with a passion for culinary art. Its history traces back to the traditions of Neapolitan bakers who created a thin, crispy base with juicy toppings. This pizza combines the tenderness of the dough, the aroma of fresh tomatoes, the spiciness of salami, and the creaminess of melted mozzarella cheese. Each slice is a harmony of flavors: the salty spiciness of the sausage meets the softness of the dough, while sweet tomatoes enhance the rich taste of cheese. It is enjoyed as a main dish paired with a glass of wine or a refreshing drink. Perfect for friendly gatherings or cozy evenings, salami pizza always brings joy and a sense of authentic Italian cuisine.
1
Prepare the starter: in a small bowl, pour in a glass of warm water, add 1 tsp of sugar, a pinch of salt, 1 tsp of yeast, and mix in 1 tbsp of flour.
- Water: 1 glass
- Sugar: 1 teaspoon
- Salt: 2 teaspoons
- Dry yeast: 1 teaspoon
- Wheat flour: 2 glasss
2
After 10-15 minutes, the yeast will ferment (foam will appear), then add the remaining flour (about two cups), salt, olive oil to a large bowl, pour in the starter and knead the dough. The correct density is very important for the dough. It is impossible to say exactly how much flour is needed for the dough because the properties of flour can vary greatly. Each time, flour is added not only by sight but also by feel.
- Wheat flour: 2 glasss
- Salt: 2 teaspoons
- Sunflower oil: 3 tablespoons
3
The pizza dough should be not runny, not rubbery, but plastic and pliable. Place the dough on a floured surface and knead for at least 10 minutes, adding flour as needed. Grease the dough with vegetable oil, cover with plastic wrap, and place in a warm place for 1-1.5 hours, or until it triples in size. When the dough has risen, divide it into three parts and roll three balls; each part will make a pizza base. On a floured surface, place a dough ball and shape it into a flatbread, dusting it with flour. Prepare a baking sheet in advance and grease it with olive oil. Preheat the oven to 250 degrees.
- Wheat flour: 2 glasss
- Sunflower oil: 3 tablespoons
4
To shape the pizza base, a rolling pin is not used; instead, the dough is stretched using the knuckles of the fingers. This results in a pizza that is thin in the middle and has a thick, crispy crust at the edges. We stretch the pizza by moving the dough in a circular motion until it becomes a thin flatbread.
5
Place the flatbread on a greased baking sheet. Spread tomato sauce on the pizza, 2 tablespoons per pizza. Slice the sausage, tomato, and mushrooms, and layer the filling in one layer.
- Tomato sauce: 6 tablespoons
- Salami: 100 g
- Tomatoes: 1 piece
- Champignons: 4 pieces
6
Sprinkle the pizza with grated cheese and place it in the preheated oven for 10 minutes, or until the cheese starts to brown.
- Mozzarella cheese: 300 g
7
Pizza toppings can vary: sliced fresh or pickled vegetables, such as roasted bell peppers or pickled eggplants, as well as olives, sausage, anchovies, or cooked meat.