Neapolitan Salami Pizza Recipe
A Neapolitan-style pizza with salami
Equipment
- 1 Wood-burning pizza oven This is ideal for a classic Neapolitan style pizza, but use what you've got!
- 1 Cutting board
- 1 Pizza Cutter
Ingredients
- 1 Pizza Dough ball (8-9 ounces) (Refer to our recipe for making AVPN Neapolitan dough)
- 3 Tbsp Flour (Semolina is ideal, AP is good, but any flour will be fine for this)
- .25 Cups Tomato sauce (Refer to our recipe for making your own sauce from canned tomatoes or try Mutti brand sauce)
- 2.5 Ounces Fresh mozzarella (approximately one ball)
- 2 Ounces Salami of your choice (about 5 thin, large slices or 10 smaller slices)
- 1 Tsp Olive oil (optional)
Instructions
- Preheat your pizza oven to ideally about 800°F to 900°F.
Prepare the Dough
- If you are using a pre-made dough ball, give it at least 30 minutes to come to room temperature.
- Put 2 tablespoons of flour on your work surface
- Put 1 tablespoon of flour and the cornmeal on the pizza peel.
- Begin stretching your pizza dough on your work surface. With 8 ounces of pizza dough, you should be able to make an 11" to 12" pizza, depending on the dough. True Neapolitan pizza will leave about a half inch outer ring slightly taller than the center.
Prepare Before Putting the Dough on the Peel
- If you are using fresh mozzarella, remove your mozzarella from the water, dry with a paper towel, and chop into slices or strips.
- Check your pizza oven temperature. Add more wood if necessary. Do not proceed to the next step if your oven is not ready.
Apply the Toppings
- Transfer your dough to the pizza peel.
- You will want to quickly apply your toppings and get the pizza into the oven before the dough sticks to the peel.
- Apply the tomato sauce to the center of the pizza. Use a spoon to spread the sauce out from the center in a spiral pattern but keeping the sauce off of the outer ring.
- Distribute the mozzarella cheese evenly over the pizza.
- Distribute your salami over the pizza. You can cut it into smaller slices if you prefer.
Cooking with an Outdoor Pizza Oven
- Check the pizza oven temperature again. If you have an infrared thermometer, check for the hottest part of the pizza stone.
- Launch the pizza into the oven on the hottest part of the stone without being in the flames.
- Before rotating the pizza, make sure that Rotate the pizza one quarter turn every 45 seconds. Generally, the pizza will be done in 6 minutes or less. So watch it closely!
- Remove the pizza from the oven and let it rest for about 3 minutes.
- Cut and serve immediately.
Notes
Conventional Oven option:
- If you are going to cook this in a conventional oven, you'll want the highest temperature you can get the oven to.
- If you have a pizza stone (or pizza steel), that's going to help a lot in getting the most authentic crust. If not, a pizza pan (or cookie sheet) will still turn out a great pizza.
- You can either start the pizza on a pan (or cookie sheet) and transfer it to the stone after about 15 minutes (when the crust is firm enough to be safely transferred). At this point, turn off the oven and let the pizza cook on the stone for another 5 minutes. Remove and let rest on a cutting board for another 5 minutes before cutting and serving.
- Alternatively, you can start by launching the pizza directly to the pizza stone in your oven. This is more tricky and you might want to practice with some dough with no toppings!
Nutrition
Calories: 584kcalCarbohydrates: 69gProtein: 25gFat: 23gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 50mgSodium: 1879mgPotassium: 237mgFiber: 3gSugar: 9gVitamin A: 372IUVitamin C: 2mgCalcium: 189mgIron: 5mg
Tried this recipe?Let us know how it was!