| Level: | Easy |
| Total: | 1 day 45 min |
| Active: | 45 min |
| Yield: | 4 servings |
Ingredients
- 1 tablespoon active dry yeast
- 1 cup warm water
- 2 1/2 cups pizza flour, plus more for dusting
- 1 teaspoon sea salt
- 4 cups canned San Marzano tomato sauce
- Pinch of sea salt
- 1 pound fresh mozzarella, sliced
- 40 thin slices spicy Italian salami
- 16 fresh basil leaves, roughly chopped
- 4 tablespoons grated Parmesan
- Olive oil, for drizzling
Instructions
- For the pizza dough: Prepare the yeast by mixing it in 1 cup warm water. When it’s frothy, add it to the flour and salt in a mixing bowl. Combine until smooth. Portion the dough into 4 balls and let rest for 24 hours.
- Heat a wood-fired oven to 350 to 400 degrees F. Flour a work surface, and hand stretch and form the dough balls into the appropriate pizza shapes. Transfer to a floured pizza peel.
- For the toppings: Season the San Marzano tomato sauce with a pinch of salt. Scoop a ladleful over each of the pizza dough rounds and spread until it almost reaches the edge of the pizza. Top the pizzas with some mozzarella, salami, basil, Parmesan and a drizzle of olive oil. Bake until golden brown and bubbling, about 1 1/2 minutes.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1008 |
| Total Fat | 53 g |
| Saturated Fat | 23 g |
| Carbohydrates | 80 g |
| Dietary Fiber | 7 g |
| Sugar | 10 g |
| Protein | 53 g |
| Cholesterol | 149 mg |
| Sodium | 2866 mg |
Reviews
The oven should be 400 degrees Celsius (750 degrees Fahrenheit), not 400 degrees F. It would not cook in 1-1/2 minutes at a lower temperature. Also, that seems like way too much yeast. I would use 1/2 teaspoon, not 1 tablespoon. It doesn’t say whether to leave the dough out or put it in the fridge, but you can leave it covered in the fridge for a day or two and it will rise even though it is cold.
The BEST pizza I have ever made a home! A must-try WOW