Spicy salami pizza
Homemade pizza is always a success! For lovers of spicy here is an idea, the PIZZA WITH SPICY SALAMI is one of my favorites and especially of my son Benjamin, how not to satisfy him. Making it is simple and is seasoned with spicy salami and mozzarella and for the more adventurous also with freshly cut chili. A homemade pizza like that of rotisseries or bakeries; Yummy and soft.
The pizza alla diavola has always excited you but you have not yet decided to prepare one? If its spiciness does not scare you and, indeed, its taste intrigues you, you are in the right place! Follow my advice, discover all the curiosities and know the most suitable chilies for your pizza alla diavola.
HISTORY
The first appearance of the word "pizza" dates back to 997 and is located in the area of Gaeta. In ancient times the Egyptians, Greeks and Romans made a version similar to the pizza we know today, but the original one was invented in 1889 by a Neapolitan chef called Raffaele Esposito. The first pizza ever made was the Margherita, the tricolor pizza with tomato, mozzarella and basil in honor of Queen Margherita of Savoy.
CURIOSITY
The pizza alla diavola is one of those pizzas that can be easily found in any pizzeria. Not only in Italy, but also all over the world and especially in the United States and Canada the pizza alla diavola is very famous. With a variant though! North Americans call the spicy salami "pepperoni". Do not get confused: "pepperoni" has nothing to do with peppers, but derives from "pepper". In English "pepper" means pepper, from pepper we went to pepperoni in an instant. The pizza alla diavola has thus become the "pepperoni pizza" thanks to the Italian sounding that "pepperoni" gives to the expression if it is precisely combined with a typically Italian word such as "pizza". Man forewarned half saved! Now you also know how to order a devil-style pizza in North America in case you were away from home and you feel a strong lack of spicy pizza!
Salame Piccante is a spicy Italian cured meat made with different sized chunks of pork meat (size 12) which are carefully selected according to the traditional homemade recipe. It is seasoned with paprika and hot chili following a typical Calabrian recipe. The strong, inviting aroma of the salami is due to the blend of natural flavourings. The taste is hot and aromatic, well-balanced, not too fatty and with no foreign, metallic or overly acidic flavours. Its appearance is typical of cured salami, it is stuffed into a beef casing and weighs 1.8/2.0 kg. This long, cylindrical salami is covered in natural mould, adding to its rustic charm. Inside the meat has a regular consistency and the fat is evenly distributed.
Ingredients
250 ml Water2 g Fresh brewer's yeast5 g Salt400 g Flour
SeasoningSalamiTomato puree250 g MozzarellaBasilOreganoExtra virgin olive oil
Guidelines
In the kneading bowl pour the water and dissolve the yeast, pour the flour, little by little, finally the salt. Knead until it comes off the walls. Turn it upside down on the surface and finish kneading making the dough homogeneous. Put back in the bowl and let double, better inside the oven off with the light on. Transfer the leavened mixture to the surface, divide into four parts of about 180 gr. or in two parts for pizzas of about 300 gr. Form smooth dough balls and let rise on the floured plate, inside the oven turned off with the light on. Meanwhile, pour the tomato puree into a bowl and season with chilli, oregano and a drizzle of oil. Slice the spicy salami. Cut the mozzarella into small cubes.
Pizza baking in the pizza ovenHeat the oven to maximum temperature. Spread one dough at a time, with your hands from the center of the dough outwards and leave the edge a little thicker. Season a tablespoon of tomato puree and bake in a preheated oven for 3 minutes. Open the lid of the oven, season the pizza with spicy salami, mozzarella and finish cooking for 1 minute. Before serving the spicy salami pizza, finish with a drizzle of oil, fresh oregano and basil.
Homemade pizza is always a success! For lovers of spicy here is an idea, the PIZZA WITH SPICY SALAMI is one of my favorites and especially of my son Benjamin, how not to satisfy him. Making it is simple and is seasoned with spicy salami and mozzarella and for the more adventurous also with freshly cut chili. A homemade pizza like that of rotisseries or bakeries; Yummy and soft.
The pizza alla diavola has always excited you but you have not yet decided to prepare one? If its spiciness does not scare you and, indeed, its taste intrigues you, you are in the right place! Follow my advice, discover all the curiosities and know the most suitable chilies for your pizza alla diavola.
HISTORY
The first appearance of the word "pizza" dates back to 997 and is located in the area of Gaeta. In ancient times the Egyptians, Greeks and Romans made a version similar to the pizza we know today, but the original one was invented in 1889 by a Neapolitan chef called Raffaele Esposito. The first pizza ever made was the Margherita, the tricolor pizza with tomato, mozzarella and basil in honor of Queen Margherita of Savoy.
CURIOSITY
The pizza alla diavola is one of those pizzas that can be easily found in any pizzeria. Not only in Italy, but also all over the world and especially in the United States and Canada the pizza alla diavola is very famous. With a variant though! North Americans call the spicy salami "pepperoni". Do not get confused: "pepperoni" has nothing to do with peppers, but derives from "pepper". In English "pepper" means pepper, from pepper we went to pepperoni in an instant. The pizza alla diavola has thus become the "pepperoni pizza" thanks to the Italian sounding that "pepperoni" gives to the expression if it is precisely combined with a typically Italian word such as "pizza". Man forewarned half saved! Now you also know how to order a devil-style pizza in North America in case you were away from home and you feel a strong lack of spicy pizza!
Ingredients
250 ml Water
2 g Fresh brewer's yeast
5 g Salt
400 g Flour
Seasoning
Salami
Tomato puree
250 g Mozzarella
Basil
Oregano
Extra virgin olive oil
Guidelines
In the kneading bowl pour the water and dissolve the yeast, pour the flour, little by little, finally the salt. Knead until it comes off the walls. Turn it upside down on the surface and finish kneading making the dough homogeneous. Put back in the bowl and let double, better inside the oven off with the light on. Transfer the leavened mixture to the surface, divide into four parts of about 180 gr. or in two parts for pizzas of about 300 gr. Form smooth dough balls and let rise on the floured plate, inside the oven turned off with the light on. Meanwhile, pour the tomato puree into a bowl and season with chilli, oregano and a drizzle of oil. Slice the spicy salami. Cut the mozzarella into small cubes.
Pizza baking in the pizza oven
Heat the oven to maximum temperature. Spread one dough at a time, with your hands from the center of the dough outwards and leave the edge a little thicker. Season a tablespoon of tomato puree and bake in a preheated oven for 3 minutes. Open the lid of the oven, season the pizza with spicy salami, mozzarella and finish cooking for 1 minute. Before serving the spicy salami pizza, finish with a drizzle of oil, fresh oregano and basil.
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