Salami Pizza
This homemade salami pizza upgrades the classic salami and cheese pairing with black olive rings and mint. It cuts through richness with a bright, fresh aroma, offering a whole new take on pizza texture that your family and friends will love. Give it a try today!
Ingredients
Pizza sauce
As needed
Olive oil
As needed
Mint leaves
A small amount
Instructions
1
Step 1
Prepare all the ingredients. Wash the mint leaves and soak them in olive oil.
2
Step 2
Mix the Polish starter ingredients evenly in advance, cover, and refrigerate for about 17 hours.
3
Step 3
Add the dough ingredients and Polish starter to the stand mixer bowl and mix until a dough forms.
4
Step 4
Dust the work surface generously with flour, take out the dough, and shape it into a round with the help of a dough scraper.
5
Step 5
Place the dough on a tray and gently flatten it.
6
Step 6
Using the COUSS proofer CF-100A, set the temperature to 28°C (82°F) and humidity to 70%, and proof for about 120 minutes.
7
Step 7
During proofing, perform a letter fold on the dough every 30 minutes.
8
Step 8
Once proofing is complete, place the dough in a sealed container and cold-ferment in the refrigerator for about 16 hours.
9
Step 9
Take the cold-fermented dough out and gently degas it, divide it into 2 equal portions, round them up, cover, and let rest for 40 minutes to come to room temperature. (Meanwhile, preheat the oven—COUSS CO-960S electric oven, with two layers of Kaxi baking stones spaced apart, set to 300°C (572°F), and preheat for at least 40 minutes.)
10
Step 10
Dust the work surface with flour to prevent sticking, and shape the dough into a thin round disc.
11
Step 11
Transfer the dough to parchment paper and use a fork to poke some holes.
12
Step 12
Spread a layer of pizza sauce on the crust, add a small amount of cheese, then top with salami and black olive slices, and finish with a little more cheese and the soaked mint leaves.
13
Step 13
The oven temperature is very high, so be careful—use a pizza peel when transferring.
14
Step 14
COUSS CO-960S electric oven, once preheated to 300°C (572°F), transfer the 2 pizza doughs onto the stones using a bread peel and bake for about 6 minutes.
15
Step 15
Once baking is complete, remove the pizzas with a pizza peel and, while still hot, top with a few mint leaves soaked in olive oil.
16
Step 16
Cut into equal portions and enjoy!
