Salami Pizza
I had olives and sliced meats left over from a charcuterie board, so I came up with a pizza recipe to use them.
THE DOUGH
This is a Neapolitan-style crust, which is relatively thin and crisp.
Start dough at 3:30p for dinner between 7p and 8p
1 -1/2 cups warm water (105 to 115 degrees F.) [330 grams]
1 tsp instant-rise yeast
1 cup 00 pizza flour or cake flour [145 grams]
2-1/2 cups all purpose flour [360 grams]
2 tsp salt
Combine ingredients and knead by hand for 10 minutes or machine
for five minutes. Coat dough ball in a thin film of olive oil or cooking spray, cover in plastic wrap, and let rise in warm place until doubled in size, about two hours. Continue reading “Salami Pizza”