the Breville Test Kitchen

Salami and Olive Pizza

Name: Salami and Olive Pizza
Cook time: 2700 s
Total time: 10800 s
Yield: Serves 3-4
Ingredients: 1 cup (240 ml) warm water; 1 tsp kosher salt; ½ tsp instant dried yeast; 2⅓ cups (350 g) bread flour; Semolina - to dust; Cooking spray; 1⅓ cups (135 g) shredded mozzarella cheese; 60 g thinly sliced salami; 60 g pitted sliced Kalamata olives; Basil leaves - to serve; 2 tbsp olive oil; 2 cloves garlic - minced; 1 x 411 g can whole peeled tomatoes; 2 basil leaves

With a tender chewy crust, this is the perfect go-to family pizza. The oven’s proofing feature provides the ideal temperature for the dough to rise and the fast and high heating bottom element gives it a nice crispy base.

3 hrs total time

45 mins active time

Easy

Serves 3-4

Ingredients

Measurements:

For the pizza dough

1 cup (240 ml) warm water
1 tsp kosher salt
½ tsp instant dried yeast
2⅓ cups (350 g) bread flour
Semolina
to dust
Cooking spray
1⅓ cups (135 g) shredded mozzarella cheese
60 g thinly sliced salami
60 g pitted sliced Kalamata olives
Basil leaves
to serve

For the pizza sauce

2 tbsp olive oil
2 cloves garlic
minced
1 x 411 g can whole peeled tomatoes
2 basil leaves

Instructions

1
Place the water, salt and yeast in the bowl of a stand mixer and whisk to combine. Add the flour, using the dough hook, knead on low speed for 10 minutes, or until smooth and elastic. This helps develop the gluten in the flour for a better rise.
2
Insert the wire rack into position 8.
3
Transfer the dough to a heatproof bowl and cover. Place the bowl in the oven. Set the oven to Proof, Convection, 30°C, for 2 hours and press Start to proof. Meanwhile, make the pizza sauce. 
4
The dough should be doubled in size. If not, proof it longer.
5
Heat the oil in a small saucepan over low heat. Add the garlic and cook, stirring, for 30 seconds, or until golden brown and fragrant. Add the tomatoes and basil. Increase the heat to medium and bring to a simmer, reduce heat to low and simmer gently, stirring occasionally, for 20 minutes, or until reduced by a third. Remove from heat.
6
Process the sauce with an immersion blender until smooth (makes about 1 cup).
7
Lightly dust the countertop with semolina. Turn out the dough and rest for 5 minutes.
8
Grease the pizza pan. Stretch the dough until large enough to cover the pan. Place onto the pan and stretch to the edge.
Tip: If the dough shrinks back, allow it to rest for 5 minutes and continue stretching.
9
Move the wire rack into position 7. Adjust the oven to Pizza, Convection, 205°C, for 15 minutes and press Start to preheat. Meanwhile, continue to the next step. 
10
Spread ½ cup (120ml) of the pizza sauce over the dough, leaving a 1cm border. Top with three-quarters of the mozzarella, then salami, olives and the remaining mozzarella. Sandwiching the toppings in between the cheese ensures the ingredients stay in place.
Tip: Leftover sauce can be refrigerated for up to 3 days or frozen for up to 3 months.
11
Once preheated, place the pan in the oven and cook for 15 minutes.
12
The cheese should be melted and the dough lightly browned. If not, cook it a little longer. 
13
Sprinkle with basil and serve.