4 pizzas
Salame Piccante
- Hydration
- 65%
- Dough ball
- 250g
- Fermentation
- 49h
- Salt
- 2.8%
- Bake
- 60–90 sec
- Oven
- Wood-fired oven
- Makes
- 4pizzas
- Active time
- 30min
Ingredients
- Dough ball PizzaLovers house dough 65%, cold-fermented 48 h
- 250 g
- Peeled San Marzano tomatoes, crushed by hand
- 70 g
- Fior di latte, diced and drained
- 75 g
- Good-quality salame piccante, 1 mm slices
- 40 g
- Extra virgin olive oil
- 6.0 g
- Dried oregano optional
- 0.3 g
Total dough441 g
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Scale up or down — the yeast is recalculated automatically.
Method
- Take the dough balls out of the fridge 2–3 hours before baking and let them sit covered at room temperature.
- Preheat the oven well in advance: 45–60 minutes for a steel in a home oven, 20–30 minutes for a gas oven, longer for a wood oven. Measure the floor with an IR thermometer — you want around 450 °C (840 °F).
- Stretch the ball by hand from the centre outward on a semola-floured surface. Never touch the outer two centimetres.
- Lay the salami slices on top of the cheese, a few centimetres apart.
- Bake until the slices have cupped and the fat has pooled at the edges.
- Slide the pizza in and bake for 60–90 seconds. Turn it two or three times so the crust colours evenly.
- Let the pizza rest for a few seconds, add anything meant to go on after the oven, and serve straight away.
Salame piccante is the Diavola's leaner relative: the same heat, but from the salami rather than from added chilli. The quality of the salami is the whole recipe.
Neapolitan tradition – a salami pizza found on Neapolitan menus, not part of the disciplinare.
Topping order
- Tomato sauce
- Fior di latte
- Salami on top
- Olive oil
Common mistakes
- Thick slices that stay soft.
- Salami under the cheese.
- Cheap salami with a high water content, which boils instead of crisping.
Tips
- Ventricina and salame napoletano piccante are two good choices from an Italian deli.
- If the slices are greasy, blot off the excess fat with kitchen paper after the oven.
Variations
- Diavola with extra fresh chilli.
- With honey to balance the heat.
- With red onion for sweetness.
Recalculate the recipe
Want a different number of pizzas, a different ball weight or a different time in the fridge? The calculator is prefilled with this recipe’s values.
Open the calculator with the Salame Piccante settings
Read more
- Neapolitan pizza dough – the full recipe and the why behind it
- Diavola
- Pepperoni Pizza (American Style)
- Salumi on pizza – salsiccia, prosciutto, mortadella
- Stretching – push the gas towards the rim, never out of it
