Ingredients for 6 pizzas (with long dough guide)

Make the pizza dough the day before:

• 1 kg pizza flour type 00
• 25 g salt
• 3 g fresh yeast (room temperature)
• 600-650 ml cold water 

For the tomato sauce:

• 700 g strained tomatoes
• 2 tbsp tomato puree
• 2 tbsp olive oil
• 2 tbsp oregano or pizza seasoning
• 1 teaspoon salt
• 1 pinch of sugar
  
  Mix all the ingredients together in a bowl. 

For the coating:

• 80-90 g spicy Italian salami
• 3 balls of mozzarella (preferably buffalo mozzarella)
• fresh basil
  
  
  + Semola for the work surface
  

The day before:
Pour the water into the mixing bowl of the food processor. Crumble the yeast over it and dissolve. Add the flour and salt and knead into a smooth dough using the dough hook of the food processor for approx. 10 minutes. Shape into a ball. Cover and leave to rise in the fridge (4°C) for 12-24 hours.

Sprinkle the work surface with semolina. Place the dough on the work surface and divide into 6 equal pieces. Roll them into even, smooth balls. Place the dough balls in a mold or pizza tin, cover and leave to rise at room temperature for approx. 3-5 hours.

Heat the Merklinger to approx. 350-400°C.

Spread the semola on the work surface. Now pick up the dough pieces with a dough scraper, turn them in the semola and press them flat in the middle. Carefully place the pizza over the back of your right hand and pull out the dough all the way round with your left hand. Turn again and again and make sure that the edge is not pulled out. A slight bulge should remain, which then rises wonderfully during baking.

Now sprinkle some semola on the slider and place the dough on top. Spread with the tomato sauce and top with the mozzarella and salami.

Bake directly on the chamotte stone (stone temperature approx. 280-300°C) at a constant top heat (350-400°C) for 4-6 minutes until crispy. Serve with fresh basil leaves.

Tip: 

If you love spicy pizzas, you can also top them with chili olives, hot peppers or pickled jalapeños. And/or drizzle with fine "Olio piccante" (spicy oil).