You will need:
- 1 1/2 cups warm water
- 1 1/2 tsp dry yeast
- 2 tbsp honey
- 3 cups flour
- 1 tsp salt
- olive oil
- time: 24 hours if possible!
- dry salami
- sliced mushrooms
- grated mozzarella cheese
- sliced green olives
- 1 1/2 cups tomato puree/crushed
- 1 tsp chili flakes
- 1 tsp dried oregano
- 1 tbsp chopped parsley
- 1 tsp crushed garlic
- 1 tsp Italian seasonings
- 1 tbsp tomato paste
Heat pizza stone on middle shelf of oven for 1 hour before making pizza at 475 degrees F.
Step 1: add warm water, honey and yeast to a large bowl. Stir and leave 10 minutes to activate yeast.
Step 2: add flour and salt then knead until you can no longer add flour and the dough is no longer sticky. Add dough to a greased bowl (with olive oil) and leave covered with plastic wrap in fridge for 24 hours if possible but, you can use it after a few hours. I use a (00) fine pizza flour that I buy in Italian speciality stores but you can use all purpose flour.
Step 3: once the dough has risen you can roll out two pizzas on floured parchment paper. I roll mine very thin.
Step 4: slice your salami, mushrooms and olives. Grate your cheese.
Step 5: in a small bowl add all the ingredients for the sauce (you do not need to cook this sauce)
Step 6: add a thin layer of sauce, a layer of cheese and your toppings.
Step 7: bake for 5-10 minutes until browned around edges and top is golden and bubbling. I like the crust crunchy with a nice chew that leaving the dough for 24 hours gives. Wait 5 minutes before slicing.