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–+ servings
Prime Roots Koji Salami Pizza

Whole Foods Ancient Grain Pizza Recipe

Todd Mitchell
A Neapolitan-style pizza (optionally using Koji Salami).
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 25 minutes
Course Main Course
Cuisine American, Italian
Servings 2 people
Calories 495 kcal

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
  

  • 10 ounces Pizza Dough ball (~10 ounces) (You can use pre-made dough or refer to our recipe for making AVPN Neapolitan dough)
  • 2 Ounces Koji Salami We used Prime Roots (about 6 thin, large slices)
  • 3 Tbsp Flour For dusting your work surface.
  • .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 1/4 ball)
  • 6 leaves Basil To taste

Instructions
 

Prepare the Dough

  • Remove the Ancient Grains Pizza dough from the fridge and separate into two 10 ounce dough balls.
  • Cover with a lightly damp tea towel and let it rest for at least 30 minutes to come to room temperature.
  • Preheat your pizza oven to ideally about 800°F to 900°F.
    Adding wood to the pizza oven.
  • Put 1 tablespoon of flour on your work surface and place the dough.
    Whole Foods Ancient Grain Pizza Dough
  • Begin stretching your pizza dough on your work surface. With 9 to 10 ounces of pizza dough, you should be able to make an 12" to 14" 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

  • Put 1 teaspoon of flour on your pizza peel.
  • Prepare all of your ingredients - get them ready to apply to the pizza quickly.
  • 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.
    Pizza oven smoking as it comes up to temperature.

Apply the Toppings

  • Transfer your dough to the pizza peel.
    Transfer the ancient grain dough to your 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.
    Spread the sauce over the ancient grain dough.
  • Adding meat (or a meat substitute) is optional. We used Koji Salami. Distribute your slices of Koji Salami on the pizza.
    Evenly distribute the Prime Roots salami over the pizza.
  • Distribute the mozzarella cheese evenly over the pizza.
    Add fresh mozzarella cheese.

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.
    Infrared thermometer
  • 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!
    Cook the pizza in your oven and rotate.
  • Remove the pizza from the oven and let it rest for about 3 minutes.
    Remove your Prime Roots Salami Pizza from the oven and let rest before cutting.
  • Place your basil leaves on the pizza.
  • Cut and serve immediately.
    Prime Roots Koji Salami Pizza

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: 495kcalCarbohydrates: 71gProtein: 21gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gCholesterol: 28mgSodium: 1532mgPotassium: 160mgFiber: 7gSugar: 2gVitamin A: 451IUVitamin C: 2mgCalcium: 411mgIron: 6mg
Keyword Koji Salami, Neapolitan Pizza, salami, Vegetarian pizza
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