Recipe courtesy of Gusta Pizza

Pizza Calabrese

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  • Level: Easy
  • Total: 1 day 45 min (includes rising time)
  • Active: 45 min
  • Yield: 4 servings
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1 tablespoon active dry yeast

1 cup warm water 

2 1/2 cups pizza flour, plus more for dusting

1 teaspoon sea salt 


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
  1. 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.
  2. 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.
  3. 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.