We all are great pizza lover, including my 15 months old son. Here in Finland most people prefer thin and crispy pizza which in the beginning was unfamiliar to me. I guess after few years of ‘training’, i started to really like it. I even managed to eat more that I could before

I got this recipe from watching Masterchef Australia program on the TV and they have the recipe online too. Just remember, don’t put too much tomato sauce or cheese for topping. This will make your pizza too heavy and you won’t be able to get the crisp you want. Also, remember to place your pizza pan in the preheated oven beforehand so that the bottom part of pizza is getting crispy too.

This one comes with beef salami, tomato, button mushroom and mozarella. Of course you can have your own choice too

Hot Salami Pizza Recipe (Crispy Dough Pizza)

Adapted from: Masterchef Australia

Pizza base (makes 4 bases)
15g dried yeast
20g caster sugar
10g salt (I reduced the amount from 20g)
250g lukewarm water
1 tbs olive oil
425g (approx 3 cups) bakers grade plain flour

Pizza sauce
400g can chopped tomatoes
Pinch dried oregano
Pinch salt & freshly ground black peppr

Topping (for 1 pizza)- optional
3 tsp finely chopped flat leaf parsley
1/3 cup freshly grated mozzarella
45g thinly sliced hot salami
4 cherry tomatoes, halved
1/2 (about 125g) buffalo mozzarella
6 large mint leaves

1. For the pizza base, Combine yeast, sugar, salt, water and oil in a bowl, whisk to combine. Cover and set aside for 10 minutes until bubbles start to appear on surface. Transfer to a large bowl, add the flour and bring together in the bowl with your hands.

2. Turn onto a lightly floured surface and knead until smooth and elastic. Place into a bowl, cover and stand in a warm place until doubles in size. – (I sometimes prepared the dough at night and kept it rising in fridge overnight)

3. For the pizza sauce, Tip tomatoes into a frying pan, add oregano, salt and pepper and cook 10 minutes until sauce thickens. Set aside to cool then blend or process until smooth.

4. Place pizza stone (I used metal pizza pan) into the oven and preheat oven and stone to 250 degrees celsius fan forced for about 30 minutes.

5. Knock the dough down. Using 180g (about one-quarter) dough for 1 pizza, knead on a floured surface until smooth. Roll out until 5mm thick. Place dough onto the very hot pizza stone/pizza pan. Spoon over about 2 tbs pizza sauce then sprinkle with parsley and mozzarella. Top with salami and cherry tomatoes. Cook 8-10 minutes or until base is golden and crisp.

6. Tear the buffalo mozzarella and scatter over the pizza, top with mint leaves and serve.