Salami Detroit-style pizza

I couldn’t find pepperoni anywhere in my local grocery stores in Ghana so I opted for salami. This salami Detroit-style pizza is absolutely banging and kind of tastes similar to pepperoni after it is baked. This pizza recipe requires 4 hours of rising time for the dough and uses bread flour instead of all-purpose flour. So you can do this recipe on a really boring weekend or when you have loads of free time.

There are major differences between this dough and other pizza dough:

• You rise it twice like you’re making bread.
• You don’t poke holes on the dough because you want it to rise in the oven and develop a thick base.
• Cheese comes first before the sauce. The cheese also isn’t grated but rather cut into small cubes.
• The sauce isn’t spread all over like in regular pizza but rather placed in lines across the pizza.
• This pizza style needs bread flour and cannot be substituted with all-purpose flour.

The pizza dough is pretty simple: flour, yeast, warm water, salt and dried herbs. Place the dough into an oiled bowl and roll in the oil before you start letting it rise. The first 2 hour rise is in the oiled bowl. The next 2 hour rise in a greased 13×9 inch baking pan. The cheese goes on the dough first; make sure to get the cheese on the edges of the pan to get a nice crust. Next goes the tomato sauce and then the salami.

Let this Detroit-style pizza cool for 10-15 minutes before cutting into it. You can also freeze leftovers.

Salami Detroit-style pizza

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Servings: 4 Prep Time: 4 Hours Cooking Time: 20 Minutes 20 Minutes

Rating: 5.0/5

( 1 voted )

Ingredients

2 cups bread flour (can't be substituted with all-purpose flour)

1/2 cup warm water

2 teaspoons instant yeast

1 teaspoon table salt

1 teaspoon dried basil

1 teaspoon parsley flakes or dried thyme

400g mozzarella cheese (or brick cheese), cut into 1/2 inch cubes

400g can tomato sauce

15-20 salami slices

Instructions

1. Mix the flour with warm water, yeast, salt, basil and parsley.
2. Knead into a dough ball and transfer to an oiled bowl.
3. Let it rise for 2 hours in a warm, dry space.
4. Stretch dough into a rectangle about 13x9 inches in size.
5. Place in a heavily greased 13x9 inch baking pan. Cover with cling wrap and let it rise in a warm place again for another 2 hours.
6. Preheat the oven to 450°F/230°C.
7. Spread the cheese across the pan and along the edges of the pan.
8. Place the tomato sauce in lines over the cheese (I used a piping bag for it to be easier).
9. Add the salami on top of the tomato sauce.
10. Bake this pizza for 20 minutes in the preheated oven.
11. Let it cool for 10-15 minutes in the pan before attempting to cut it.
12. Serve with ranch or hot sauce.