Salami and Red Onion Pizza

ACTIVE TIME: 10 MIN. / TOTAL TIME: 20 MIN. / MAKES: 1 PIZZA

INGREDIENTS

1 ball Thin-Crust Pizza Dough (p. 23) Flour, for dusting

1⁄ cup No-Cook Tomato Sauce (p. 22) 4

2 tsp. Calabrian chile paste

1 cup low-moisture whole-milk

mozzarella, pulled into 1⁄2” pieces 2⁄ cup thinly sliced red onion

3

2 oz. sliced salami

Extra-virgin olive oil

Flaky sea salt

1⁄ cup whipped ricotta

4

Hot or regular honey

METHOD

1. Prepare dough: Transfer dough from storage container to a roomier, lightly floured, covered container; allow it to proof at room temperature for 11⁄ to 2 hours. 2

2. Prepare the oven, baking steel and pizza peel: An hour before you want to bake the pizza, place a baking steel in the top third of the oven; heat it to 550ºF convection roast (or as high as it will go). Dust a pizza peel (a tool used for moving pizzas into an oven) lightly with flour or top with parchment (you can also use a cutting board).

3. Stretch the dough: Lightly dust work surface and dough ball with flour. With lightly floured hands, pinch the outermost edge of the dough to flatten and depress the air from the edges. Flip the ball and repeat the pinching at the edges. Using a lightly dusted rolling pin, roll the dough into a 13" round, flipping the dough every few strokes and using flour as needed (see steps 1–6, p. 22). Transfer the stretched dough to the prepared peel and give it a shake to ensure it’s not sticking.

4. Top the pizza: In bowl, stir together tomato sauce and chile paste. Spread sauce over the dough all the way to edges. Spread mozzarella evenly over the top all the way to edges. Scatter onion over the top, then salami. Drizzle with olive oil and season with a pinch of sea salt.

5. Bake the pizza: Shimmy the pizza (still on the parchment if using) onto the steel and bake until cheese is melted and edges are beginning to char, 4 to 5 minutes (or up to 8 to 10 minutes, depending on your oven).

6. Serve: Using the peel, transfer pizza to cutting board (discard the parchment). Drop small spoonfuls of ricotta evenly over the top. Drizzle with honey. Cut and serve.