Thin Crust Genoa Salami Pizza
FOR THE CRUST:
1 package of yeast
1 cup warm water
2 ½ cup all purpose flour
2 tbsp olive oil
1 tsp sugar
1 tsp salt
1 cup Mozzarella cheese, shredded
6 slices Genoa salami
½ red bell pepper, sliced
¼ red onion, diced
I cup pizza sauce
6-10 Basil leaves
Sprinkling of crushed red pepper flakes
Fresh ground pepper to taste
Preheat oven to 400°
Place water and yeast in a mixing bowl and let stand for 5-10 minutes or until frothy.
Add olive oil to the water yeast combo.
Shift together salt, sugar and flour in a separate bowl.
Using a dough hook attachment, add dry mixture to wet in ½ cup increments until the dough comes together to form a slightly tacky ball.
Remove dough from mixer and lightly knead.
Leave to rest covered by a clean tea towel for ten minutes.
Divide dough in two and stretch one half to fit an 11-inch pizza pan.
Place other half in the fridge for another time or form into a second pizza.
Spread pizza sauce over the dough and sprinkle with chili pepper flakes and ½ the red onion.
Sprinkle with cheese and arrange the salami so it is evenly distributed over the entire pizza.
Top with remaining red onion, red pepper and basil leaves.
Place in the oven and bake for 12-15 minutes rotating halfway through.
When golden and bubbling, remove from the oven and let stand for ten minutes before slicing.
Serve with a sprinkling of fresh ground pepper and a nice cold beer.