Friday Pizza Calabrese
At Alimento Paris we had their Calabrese Pizza with San Marzano bio, mozzarella di bufala, Spianata Calabra, mascarpone. Spianata Calabra is a spicy lean pork salami with red chili pepper. I’m avoiding pork, so I substituted a deliciously spicy turkey salami from Zoe’s Meats. Here is my version of Alimento’s Calabrese Pizza.
Servings: 2 10 inch pies
Ingredients
Pizza Dough
- 2 cups flour * plus extra for dusting and kneading
- ¾ cup warm water
- 1 packet active dry yeast
- 1 tsp sugar
- 1 tsp salt
- 3 tbsp olive oil
Pizza
- 15 oz can San Marzano whole tomatoes
- 1 ball buffalo mozzarella
- spicy turkey salami * I like Zoe's
- marscapone
- basil
- salt, pepper
Instructions
- For the dough:Pour the warm water and yeast into a bowl, let sit 5 minutes. Put flour, sugar and salt in bowl of stand mixer and combine. Add yeast mixture and olive oil to flour mixture. Mix/knead using dough hook for 8 minutes. If mixture looks too sticky, add more flour as needed. Place dough on lightly floured surface, knead a few times by hand and form into a ball. Place in large oiled bowl and cover, put in fridge overnight.
- For the pizza:When ready to make pizza, make sure and take out of fridge and bring to room temp first. Cut into two balls, form into as thin of a crust as you can manage. Let rest for a few. (I follow the method from this video/article - thank you Chef Jacob!)Place pizza stones in oven and preheat oven to 475 F (if you don’t have pizza stones, use upside down sheet pans but don’t preheat them).Put the drained can of tomatoes in a bowl and use an immersion blender to blend, leave some chunks (or blitz in a food processor, or finely chop and mush a little with flat edge of knife). Drain tomatoes of extra water. Add salt and pepper to taste.If baking on an upside down sheet pan, put dough on lightly floured pans first. Top each pizza lightly with tomato sauce. Add slices of mozzarella. Add thin slices of turkey salami. Use a pizza peel to place on pizza stones in oven. Alternately, use an upside down lightly floured sheet pan to slide pizzas on to pizza stone.Finally, bake about 10 minutes, or until desired doneness. Remove from oven, place on cutting board. Top with a dollop or two or marscapone, and a few leaves of fresh basil, Slice and enjoy!