Salami pest and burrata pizza
They say "even when it's bad it's good", but this pizza is the best!
Servings: 4
Ingredients
Pizza Dough (makes 5 pizzas)
- 800 g 00 flour
- 520 g lukewarm water
- 4 g yeast
- 16 g fine sea salt
Neapolitan sauce
- 400 g tinned tomatoes
- 1/4 cup olive oil
- 2 garlic cloves peeled
- flakey sea salt
- 1 tbsp brown sugar (optional)
Walnut pesto
- 2 garlic cloves
- 1/2 cup walnuts chopped
- 1 bunch fresh basil
- 1/4-1/2 cup extra virgin olive oil
- 30 g parmesan grated
- 30 g pecorino romano grated
- flakey sea salt
Pizza topping (for 1 pizza)
- 100 g salami
- 50 g mozzarella cut into strips
- 1/4-1/2 cup Neapolitan sauce
- 2 tbsp walnut pesto
- 100 g burrata
- 1/4 tsp chilli flakes
- extra virgin olive oil to serve
Instructions
Pizza dough
- In a small bowl, combine the water, yeast and honey. Whisk to combine then leave to sit for 5 minutes to allow the yeast to activate. You will know the yeast is active when bubbles form at the top of the water.
- In a large bowl, combine the flour and salt and whisk together. Pour in the water and bring the dough together with your hands until all of the flour is moist and a shaggy dough forms. Cover with plastic wrap and leave to sit at room temperature for 20 minutes.
- Remove the dough from the bowl and place onto non floured work surface and slap and fold it for 2 minutes. Using slightly damp hands, pick up the far side of the dough, pull it up towards your body, then slap it down and over the surface of the remaining dough that is sticking to the surface. Rotate the dough and repeat until the dough is smooth. Place back into the bowl, cover with plastic wrap or a damp tea towel and leave to sit for 10 minutes. Remove from the bowl and repeat the slap and fold for an additional 2 minutes or until the dough forms into a smooth bowl.
- Transfer the dough to a bowl that has been drizzled with extra virgin olive oil, cover very well with plastic wrap and leave to sit in the fridge for 14 – 18 hours.
- When ready to use the dough, uncover and punch all of the air out of it. Cut the dough into 5 equal sections. Each section should weigh 250g. Use a scale to measure them.
- Form each piece of dough into a round by pinching the edges of the dough together and folding them over themselves. Place the dough rounds, seam side down, on an unfloored work surface and roll each into a smooth ball by cupping your hand into a C-Shape and rolling the dough back and forth. It’s important this step is done on a work surface that has friction and has not been floured. Place the dough balls onto a large baking tray roughly 4 fingers a part as they will rise and grown in size. You may need more than one baking tray. Cover with plastic wrap or a damp tea towel and leave to sit in a warm spot for 2 – 4 hours.
- When ready to assemble the pizza, take one pizza dough and place onto a heavily floured work surface. Push around the edges of the ball to remove as much air as possible and shape the dough into a flat pizza shape. Punch down the middle of the dough, leaving a thin boarder. Pick the dough up and drape it over your fists and knuckles while rotating it to stretch it out into a 10 – 12 inch round circle.
Neapolitan sauce
- Strain the tomatoes in a colander to remove any excess liquid. Place the strained tomatoes, garlic cloves and olive oil into a food processor and blend until you have a very smooth texture. Stir through salt to taste and the sugar if using. Blend again for a smooth texture.
- Optionally, you can pass the sauce through a fine mesh strainer to remove excess pulp however, this step is not necessary.
Walnut pesto
- Place the walnuts, garlic cloves and big pinch of salt into a food process and blend until you have a chunky texture. Add the basil leaves to the processor and blend while slowing pouring in the olive oil. Stir through the grated cheese.
Pizza assembly
- Preheat pizza oven to 450 degrees Celsius / 850 degrees Farenheit.
- Assemble the pizza on a floured work surface. Top with the pizza sauce followed by slices of cheese and then salami. Place onto a floured pizza peel.
- Place the pizza into the oven and cook for 60 – 90 seconds while rotating the pizza as it cooks.
- Remove from the oven and place onto a chopping board. Top with the burrata, pesto, chili flakes and drizzle of olive oil. Slice and serve immediately.
