Pizza Calabrese

Total Time:
24 hr 20 min
10 min
24 hr
10 min

4 servings

  • Dough:
  • 1 tablespoon active dry yeast
  • 1 cup warm water
  • 2 1/2 cups pizza flour, plus more for dusting
  • 1 teaspoon sea salt
  • Toppings:
  • 4 cups canned San Marzano tomato sauce
  • Pinch of sea salt
  • 1 pound fresh mozzarella, sliced
  • 40 thin slices spicy Italian salami
  • 16 fresh basil leaves, roughly chopped
  • 4 tablespoons grated Parmesan
  • Olive oil, for drizzling
  • Special equipment: a wood-fired oven and a pizza peel

  • For the pizza dough: Prepare the yeast by mixing it in 1 cup warm water. When it's frothy, add it to the flour and salt in a mixing bowl. Combine until smooth. Portion the dough into 4 balls and let rest for 24 hours.

  • Heat a wood-fired oven to 350 to 400 degrees F. Flour a work surface, and hand stretch and form the dough balls into the appropriate pizza shapes. Transfer to a floured pizza peel.

  • For the toppings: Season the San Marzano tomato sauce with a pinch of salt. Scoop a ladleful over each of the pizza dough rounds and spread until it almost reaches the edge of the pizza. Top the pizzas with some mozzarella, salami, basil, Parmesan and a drizzle of olive oil. Bake until golden brown and bubbling, about 1 1/2 minutes.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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