This homemade salami pizza features a simple San Marzano tomato sauce base, stretched dough cooked on a pizza steel, and topped with low-moisture mozzarella, sliced beef salami, and finished with a hot honey drizzle for sweet-spicy contrast.
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In a bowl, combine the peeled San Marzano tomatoes, dried oregano, and a light pinch of salt.
Using an immersion blender, blend the sauce until it's smooth.
On a lightly floured surface, begin to stretch your pizza dough. You can grip the edges and let the weight of the dough stretch it naturally.
Continue to gently press the dough out into a circular shape on the floured surface.
Lightly flour a pizza peel and transfer the stretched dough onto it.
Spread a light layer of the prepared tomato sauce over the dough, leaving a small border for the crust.
Sprinkle generously with shredded low-moisture mozzarella cheese.
Arrange the beef salami slices evenly over the cheese.
Preheat your oven or grill with a pizza steel inside to 550°F.
Give the peel a gentle shake to ensure the pizza slides freely, then quickly and carefully slide the pizza onto the preheated pizza steel.
Cook for 8-12 minutes, until the crust is golden brown and charred in spots, and the cheese is melted and bubbly.
Remove the pizza from the oven/grill and place it on a cutting board.
Garnish the hot pizza with freshly grated Parmesan cheese and a drizzle of hot honey.
Slice and serve immediately.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on a pizza steel or skillet over medium heat until the crust crisps and toppings warm through.
pizza steel · pizza peel
This recipe uses 1 lb prepared pizza dough. For homemade dough, prepare a basic pizza dough recipe 2–4 hours ahead or overnight for best flavor and texture.
Preheat the pizza steel in a 500°F+ oven for at least 30 minutes to ensure even, crispy cooking.
Low-moisture mozzarella melts evenly and prevents a soggy crust. Fresh mozzarella releases too much water during baking.
Yes. Pepperoni, soppressata, or spicy Italian sausage work well. Use similar thickness (about 1/8 inch) for even cooking.
Refrigerate in an airtight container up to 3 days. Reheat on a pizza steel or skillet over medium heat until warmed through and crust crisps.
