Salami Pizza (Cheesy • Crispy Edges)

Pizzeria-style at home in ~20 minutes, stretchy cheese, cupped salami, and a photo-ready pizza aesthetic for weeknight “pizza time.”

One hot stone and a handful of slices turn simple dough into a glossy, cheese-pull pie that looks as good as it tastes.

Why You’ll Love It

• Cheesy pull, crisp rim: Low-moisture mozz + hot stone = Cheesy Pizza vibes without grease.
• Fast pizza night: Uses market dough; bake time under 10 minutes = real Pizza Time.
• Photogenic: Cup-and-char salami and basil finish deliver that Pizzas Aesthetic your audience saves.
• Custom spice: Chili oil or hot honey for a “Special Pizza” twist.
• Flexible heat: Stone/steel, cast-iron, or air fryer—no fancy oven.

Ingredients (notes only)

• Pizza dough (1 lb), room temp – store-bought or your favorite.
• Crushed tomatoes or pizza sauce (½ cup) – lightly seasoned; thin layer prevents sog.
• Low-moisture mozzarella (6–8 oz) – shred yourself for best melt.
• Provolone (2 oz, optional) – adds pizzeria stretch.
• Salami (3–4 oz, sliced) – Genoa or soppressata; pat dry so it cups and crisps.
• Olive oil + grated Parmesan – edge gloss and salty finish.
• Dried oregano, red pepper flakes, basil – classic finish; hot honey optional.
• Semolina or cornmeal – for easy launch from peel.

Step-by-Step Instructions

1. Preheat: Stone or steel on middle rack at 500–550°F (260–290°C) for 45–60 min; or use an inverted sheet at 500°F.
2. Stretch: On floured board, press dough to 12 in (30 cm), thicker rim. Don’t pop large edge bubbles.
3. Sauce: Brush rim with 1 tsp oil. Spread thin ½ cup sauce, leaving ¾ in border.
4. Cheese: Add mozzarella, then provolone; light pinch of oregano.
5. Top: Arrange salami slightly overlapping so edges cup; sprinkle 1 Tbsp Parm.
6. Bake: Launch and bake 6–8 min until cheese is bubbling and salami edges char. For extra color, broil 30–60 sec.
7. Finish: Rest 2 min, add basil, drizzle chili oil or hot honey if using. Slice.
8. Re-crisp leftover slices: 375°F oven or covered skillet 3–5 min (crust down).

Food-safety note: Salami is ready-to-eat. If substituting raw sausage, cook to 160°F / 71°C before topping.

Pro Tips

• Stone screaming hot: The longer the preheat, the better the oven spring.
• Paper-towel salami: Removes moisture so the slices “cup and char.”
• Cheese order matters: Mozzarella first, then salami, then Parm = browned spots, not puddles.
• Don’t oversauce: 2–3 Tbsp more sauce is all it takes to soften the middle.
• Launch insurance: Dust peel with semolina; do a quick shimmy before opening the oven.

Variations

• Spicy Soppressata + Hot Honey (sweet heat; great for Special Pizza).
• White Pie: Ricotta dollops, garlic oil, mozz + salami (no red sauce).
• Cast-Iron Tavern Pie: Thinner, crackly edges.
• Extra-Cheesy: Add provolone and a final mozz sprinkle for Cheesy Pizza intent.
• Photo-Forward: Whole basil leaves + chili oil swirl for Pizza Images Pictures appeal.

How to Serve

• With a simple arugula salad and lemon; ranch or chili-garlic oil for dipping.
• Slice into squares for game night platters; add a second pie for variety.

Make Ahead & Storage

• Par-bake crust: 500°F 3–4 min with only sauce; cool, wrap, refrigerate 24 h.
• Fridge: Slices up to 3 days.
• Freeze: Wrapped slices up to 2 months; reheat 425°F 8–10 min from frozen.

FAQs

Best salami for pizza? Thin soppressata or Genoa; look for natural casing to help cupping.
Why is my center soggy? Too much sauce/cheese or a cool stone; keep toppings light and preheat fully.
Can I use pre-shredded cheese? Yes, but it melts less evenly—shred blocks for best stretch.
No stone? Use a preheated inverted sheet pan or a cast-iron skillet.

Simple Nutrition Table (estimate per 1 of 8 slices)

Calories ~300 | Fat 14g | Carbs 30g | Protein 14g | Sodium varies
Nutrition is an estimate; depends on brands and thickness.