Homemade Salami Cheese Deep Dish Pizza

Indulge in this ultimate deep dish pizza featuring a buttery crust, layers of savory salami and bacon, and a massive, gooey mozzarella cheese pull.

Ingredients

• 280 g ketchup
• 1 tbsp tomato paste
• 400 g all-purpose flour
• 250 g warm water
• 30 g caster sugar
• 5 g dry yeast
• 30 g melted butter
• 200 g mozzarella cheese
• 100 g salami
• 100 g bacon
• 50 g green peppers
• 50 g button mushrooms
• to taste cheese powder
• to taste black pepper
• to taste hard cheese for grating

Instructions

1. 1Prepare the sauce base

   

   Combine one large spoonful of tomato paste with 280 grams of ketchup in a pan. Stir the mixture thoroughly until the tomato paste and ketchup are evenly blended into a smooth, consistent sauce.

   Tip: Ensure the paste is fully incorporated for a uniform flavor in every bite.
2. 2Activate the yeast

   

   In a bowl, combine 250 grams of warm water, 30 grams of caster sugar, and 5 grams of dry yeast. Use a whisk to stir the mixture until the sugar and yeast are completely dissolved.

   Tip: Ensure the water is warm, not hot, to avoid killing the yeast.
3. 3Form the dough strands

   

   Pour the prepared yeast mixture into 400 grams of all-purpose flour. Use chopsticks to stir the ingredients together until the flour and liquid combine to form shaggy, flaky strands.

   Tip: Using chopsticks helps in creating the initial shaggy texture before you begin kneading by hand.
4. 4Incorporate butter

   

   Add 30 grams of melted butter into the bowl with the shaggy dough. Fold and mix the dough until the butter is completely absorbed and no longer visible on the surface.

   Tip: Take your time folding to ensure the butter is fully integrated, which makes the dough softer.
5. 5Check fermentation

   

   After fermenting the dough for about an hour and a half until doubled, pull it apart to inspect the interior. A well-fermented dough will display a stringy, honeycomb-like structure.

   Tip: The honeycomb structure is a clear sign that your yeast is active and the dough is ready for the next step.
6. 6Shape the pizza crust

   

   Take the larger piece of fermented dough and place it on a surface lightly dusted with flour. Use your palms to press and stretch the dough outward into a flat, circular shape to serve as the pizza crust.

   Tip: Stretching gently with your palms helps keep the air bubbles inside for a lighter crust.
7. 7Prepare the pizza base

   

   Carefully transfer the flattened dough and fit it neatly into a 10-inch cake mold that has been generously greased with butter. Use a fork to prick holes evenly across the bottom of the crust to prevent it from bubbling up during the bake.

   Tip: Greasing the mold thoroughly ensures the crust doesnt stick and releases easily after baking.
8. 8Add the first savory layers

   

   Begin building the pizza by spreading a generous layer of shredded mozzarella cheese over the dough crust. Arrange the round salami slices evenly over the cheese bed to ensure flavor in every bite.

   Tip: Make sure the cheese covers the bottom thoroughly to act as a barrier and create a gooey texture.
9. 9Layer the vegetables

   

   Continue building the filling by adding a layer of crisp, sliced green bell peppers and fresh button mushroom slices over the existing cheese and meat layers. These vegetables add essential freshness and texture to the savory filling.

   Tip: Slice your vegetables thinly so they cook through perfectly along with the rest of the pizza.
10. 10Seal the pizza

    

    Cover the assembled filling with the second, smaller prepared dough sheet. Ensure this dough piece has also been pierced with a fork before placement. Firmly pinch the edges of the top and bottom dough layers together to create a secure seal.

    Tip: Pinching the edges tightly is crucial to prevent the cheese and sauce from leaking out while baking.
11. 11Apply the sauce

    

    Using a silicone brush, spread a thick, even layer of the prepared tomato sauce across the surface of the top dough crust. Ensure full coverage to maximize the flavor of the final crust.

    Tip: Applying the sauce evenly helps the top crust brown beautifully and keeps it moist.
12. 12Bake the pizza

    

    Cover the prepared pizza mold with a sheet of aluminum foil. Place it onto the middle-lower rack of your preheated oven and bake at 205 degrees Celsius for approximately 35 minutes.

    Tip: Keep the foil on while baking to ensure the filling cooks through without burning the top crust. Oven times can vary, so monitor it toward the end.
13. 13Finish with hard cheese

    

    Once the pizza is baked and removed from the oven, grate a generous amount of hard cheese over the top of the red sauce layer using a microplane. This adds a final layer of savory depth and texture to the dish.

    Tip: For the best cheese pull and flavor, serve the pizza immediately while it is still hot.

Storage & Reheating

Burn It Off

Frequently Asked Questions