Salami Pizza by @machsmirvegan

32 min

2 servings

🌾

200 g

Pizza flour type 00

💧

130 ml

Water

🍞

10 g

Fresh yeast

🍬

8 g

Sugar

🧂

5 g

Salt

🫒

Olive oil

🍅

180 g

Passata

🌿

Oregano

🌶️

Chili powder

🌶️

Paprika powder

🧄

Garlic powder

🥓

Salami

🧅

Onion

🍄

Mushrooms

🌶️

Chili

  1. Pour
    • Water

    Pour the lukewarm water into a bowl.

  2. Crumble
    • Fresh yeast
    • Water
    • Sugar

    Crumble the fresh yeast into the water and stir together with the sugar, salt and a splash of olive oil.

  3. Stir
    • Fresh yeast

    Let it sit briefly and keep stirring until the yeast has fully dissolved and the mixture starts to foam slightly.

  4. Add
    • Pizza flour type 00

    Add the flour to the bowl.

  5. Mix
    • Pizza flour type 00

    Mix the dough using only a fork, until no dry flour is visible and a cohesive dough has formed.

  6. Cover

    Cover the bowl with a damp towel and let the dough rest at room temperature for 30 minutes.

  7. Fold

    After 30 minutes, fold the dough 3-4 times by gently pulling up one side and folding it to the middle.

  8. Cover

    Cover again with the damp towel and let it rest for another 30 minutes.

  9. Fold

    Repeat the process: fold the dough 3-4 times again and cover it once more.

  10. Rise

    Let the dough rise at room temperature for about 2 hours, until it gains noticeable volume and develops many small air bubbles.

  11. Pour
    • Olive oil

    Pour olive oil into a pan, oil the dough on all sides in the pan, stretch it slightly so it covers the bottom of the pan, and let it rise again until air bubbles form and the dough has risen nicely.

  12. Bake

    Bake at 230 degrees fan oven for about 12 minutes.

Salami Pizza by @machsmirvegan

32 min

2 servings

🌾

200 g

Pizza flour type 00

💧

130 ml

Water

🍞

10 g

Fresh yeast

🍬

8 g

Sugar

🧂

5 g

Salt

🫒

Olive oil

🍅

180 g

Passata

🌿

Oregano

🌶️

Chili powder

🌶️

Paprika powder

🧄

Garlic powder

🥓

Salami

🧅

Onion

🍄

Mushrooms

🌶️

Chili

Preparation Steps

  1. Step 1/12

    Pour the lukewarm water into a bowl.

    💧Water
    🥣Bowl

  2. Step 2/12

    Crumble the fresh yeast into the water and stir together with the sugar, salt and a splash of olive oil.

    🍞Fresh yeast
    💧Water
    🍬Sugar
    🧂Salt
    🫒Olive oil
    🥣Bowl

  3. Step 3/12

    Let it sit briefly and keep stirring until the yeast has fully dissolved and the mixture starts to foam slightly.

    🥣Bowl

  4. Step 4/12

    Add the flour to the bowl.

    🌾Pizza flour type 00
    🥣Bowl

  5. Step 5/12

    Mix the dough using only a fork, until no dry flour is visible and a cohesive dough has formed.

    🥣Bowl
    🍴Fork

  6. Step 6/12

    Cover the bowl with a damp towel and let the dough rest at room temperature for 30 minutes.

    🥣Bowl
    Damp towel

  7. Step 7/12

    After 30 minutes, fold the dough 3-4 times by gently pulling up one side and folding it to the middle.

    🥣Bowl

  8. Step 8/12

    Cover again with the damp towel and let it rest for another 30 minutes.

    🥣Bowl
    Damp towel

  9. Step 9/12

    Repeat the process: fold the dough 3-4 times again and cover it once more.

    🥣Bowl

  10. Step 10/12

    Let the dough rise at room temperature for about 2 hours, until it gains noticeable volume and develops many small air bubbles.

    🥣Bowl

  11. Step 11/12

    Pour olive oil into a pan, oil the dough on all sides in the pan, stretch it slightly so it covers the bottom of the pan, and let it rise again until air bubbles form and the dough has risen nicely.

    🫒Olive oil
    🍳Pan

  12. Step 12/12

    Bake at 230 degrees fan oven for about 12 minutes.

    🍳Pan

Composition

Ingredients

Types

Grains, Liquids, Leavening agent, Sweeteners, Spices, Oils, Vegetables, Herbs, Meat

Ingredients

Pizza flour type 00, Water, Fresh yeast, Sugar, Salt, Olive oil, Passata, Oregano, Chili powder, Paprika powder, Garlic powder, Salami, Onion, Mushrooms, Chili

Notes

Pizza flour type 00 (or alternatively wheat flour type 550), Water (lukewarm, 65% hydration), Sugar (for the dough, for the tomato sauce), Salt (for the dough, to taste, for the tomato sauce), Olive oil (a splash, for the dough), Passata (approx. 150-200 g, strained tomatoes), Oregano (amount not given, for the tomato sauce), Chili powder (one small pinch, for the tomato sauce), Paprika powder (sweet, amount not given, for the tomato sauce), Garlic powder (amount not given, for the tomato sauce), Salami (Salami Classico, amount not given, for topping), Onion (amount not given, for topping), Mushrooms (amount not given, for topping)

Allergens

Gluten

Dietetics

Dietary regimen

Egg-Free, Nut-Free

Calories

480 kcal

Macro nutrients

Protein: 18g, Carbohydrates: 58g, Fat: 18g, Fiber: 3g, Sugars: 5g

Nutritional Information

Minerals

Sodium: 980mg, Calcium: 60mg, Iron: 2.5mg, Potassium: 450mg

Vitamins

Vitamin A: 250µg, Vitamin C: 8mg, Vitamin B6: 0.2mg

Preparation

Time Information

Preparation

20 minutes

Cooking

12 minutes

Overall

32 minutes

Difficulty

Level

Medium (2/4)

Steps

12 steps

Equipments

Utensils

Bowl, Fork, Damp towel, Pan

Appliances

Oven

Type

Type

Type Of Dish

Main Course

Occasions

Everyday, Weekend, Casual Dinner

Origin

Source

Platform

instagram

Original Creator

@machsmirvegan

Origin

Cuisine

Italian

Geographic

Italy, Europe

Various

Aspect

Texture

Fluffy, Chewy, Crispy Edges

Flavors

Savory, Spicy, Tangy, Umami

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

leftovers : 2 days (store in an airtight container,reheat before serving), freezer : 1 month (wrap tightly,best frozen before baking or after full cooling)