Ingredients
250g bread flour or pizza flour
160–170g water, room temperature
2g active dry yeast (or 6g fresh yeast)
5g fine salt
10g olive oil
Sauce & Toppings
50g pizza sauce
4–5 slices cheddar cheese
150g mozzarella cheese, shredded or torn into small pieces
Add as Your Preference
15–20 slices salami
Instructions
1. Prepare the Dough
In a large mixing bowl, combine the flour and yeast. Add the water and olive oil, then mix until a shaggy dough forms. Add the salt and knead by hand for about 20 minutes, or in a stand mixer on medium speed for 10–12 minutes, until smooth and elastic.
Cover the dough and let it rise at room temperature for about 1 hour, or until doubled in size.
2. Shape the Pizza
Transfer the dough to a lightly floured surface and gently press out the air.
Stretch or roll the dough into a 30cm (12-inch) circle, leaving the edge slightly thicker to form the crust.
3. Assemble the Pizza
Layer the toppings in the following order:
Evenly distribute the cheddar cheese over the dough.
Sprinkle about one-third of the mozzarella over the cheddar.
Spread the pizza sauce evenly, leaving a 1cm border around the edge.
Top with the remaining mozzarella.
Arrange the salami slices evenly over the cheese.
4. Bake
Preheat the pizza oven to 350–400°C (660–750°F).
Transfer the pizza to the oven using a pizza peel and bake for 2–3 minutes, rotating as needed, until the crust is golden with light charred spots and the cheese is bubbling.
For a conventional oven, bake on a preheated pizza stone at 250°C (475°F) for 10–12 minutes.
5. Serve
Let the pizza rest for 1–2 minutes before slicing. Serve immediately while the cheese is hot, melted, and stretchy.
