Genoa Salami, Italian Sausage Pizza

My Genoa Salami, Italian Sausage Pizza! I love pizza and I love making my own and for a couple reasons. I know what the ingredients are, I can have it when I want it and it’s always delicious. This is one of my favorite pizzas second to a plain sauce and mozzarella!
The dough is placed in the fridge for 24 hours but if you don’t use it you can either let it sit another day in the fridge or just remove it and freeze it. How easy is that!

You’ll need for the Dough:

2-cups 00 flour
1-cup warm water
1-tsp good quality salt
1-tsp active dry yeast
1-tsp olive oil

Directions:

In a large mixing bowl, combine flour and the salt.
Mix the yeast and oil in the cup of water then pour this into the bowl with the flour.
Using a dough hook mix until a dough ball is formed.
Remove the dough ball to a lightly floured surface and knead the dough for 10 minutes.
Lightly oil a large bowl and place the dough ball in the bowl and turn the ball in the bowl to lightly coat all sides with the oil.
Cover tight with plastic wrap and place in the fridge for 24 hours.
Remove the dough 1 hour before making the pizza and separate into 2-equally in size dough balls.
Place on a lightly floured surface, sprinkle a little flour on top of each dough ball.
Cover with a kitchen towel and let rise for one hour in a warm area.
It’s best to use a pizza stone to bake the pizza. Heat your pizza stone in the oven at the highest heat for 1-2 hours before making the pizza.

To make the pizza you’ll need:

Sauce
Thin sliced Genoa Salami
Italian pork sausage meat removed from the sausage
Mozzarella cheese
Pecorino cheese
Crushed red pepper flakes
Olive oil

Directions:

After forming your pizza, lightly brush the outer crust with the olive oil then top with sauce then salami, sausage, mozzarella, pecorino and some pepper flakes.
Bake on the heated pizza stone at 450-500 degrees till done.

Daniel Mancini

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