Salami pizza

See the recipe by Molino Soncini Cesare

Molino Soncini Cesare Pizza Line Green flour500g
water3 litres
olive oil20ml

Ingredients for the filling/topping

300g tomato puree, 250g sliced mozzarella cheese, 200g Italian sliced salami


mix all the ingredients together, keeping aside part of the water (about ½ litre) to be added a little at a time, until it ends up very soft (like Ciabatta dough). Put about 1.0/1.2kg of dough into a well-oiled 50cm-wide oven-dish, and leave to rest for 30 minutes at a temperature of 28°C in a refrigerated cell (or until it doubles in volume). roll out well using the fingers at least twice, letting it rest a little between each rolling (around 30 minutes). Make two discs, add the tomato, and leave the dough to rise for at least two hours at 28°C in a refrigerated cell (or until it doubles in volume). Bake at 210/220°C for about 10/12 minutes. When the crust has just begun to colour, add the mozzarella and salami, and bake for a couple more minutes - serve hot.


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