Salame Piccante Pizza

Tomato Sauce, Mozzarella, Fontina, Parmesan, Grana Padano, Salame Piccante, Calabrian Chiles, Fennel Pollen

Baker Christina Wood of Sacro Bosco | Seattle, WA
Yield: 1 pizza

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Adapted by StarChefs  |  October 2025  |  Photo: Will Blunt

INGREDIENTS

Dough:
10 grams sea salt
166 grams 00 flour
133 grams 0 flour
33 grams extra fine whole wheat flour
130 grams mature liquid levain
2 grams instant yeast
1 gram diastatic malt powder
8 grams olive oil

Tomato Sauce:
170 grams crushed tomatoes
60 grams tomato sauce
1 gram dried oregano
1 gram sea salt

Cheese Blend:
185 grams shredded whole milk dry mozzarella
40 grams shredded fontina
26 grams grated parmesan
13 grams grated Grana Padano

To Assemble and Serve:
120 grams thinly sliced salame piccante
50 grams minced Calabrian chiles
Fennel pollen

METHOD

For the Dough:
In a mixing bowl, dissolve salt in 46 grams water. Set aside. In the bowl of a stand mixer fitted with a dough hook attachment, add flours, levain, yeast, malt powder, and 196 grams water. Mix on medium speed until a shaggy dough is achieved. Let rest 30 minutes at room temperature. Once rested, return to stand mixer and mix additional 3 minutes on medium speed, or until gluten begins to develop. With mixer running on low speed, slowly stream in reserved salt water and oil. Transfer to a lightly oiled hotel pan and let ferment 2 hours at room temperature. Once proofed, coil fold and let proof additional 45 minutes. Coil fold once more, then let rest additional 90 minutes. Transfer to a lightly oiled work surface and shape dough into a batard. Wrap tightly in plastic wrap and refrigerate 12 hours.

For the Tomato Sauce: 
In a Vitamix Commercial blender, add all ingredients. Purée until smooth. Transfer to an airtight container and refrigerate. 

For the Cheese Blend:
In a mixing bowl, combine all ingredients. Set aside.

To Assemble and Serve:
Heat oven to 550ºF. Remove Dough from plastic wrap and transfer to a lightly oiled work surface. Stretch into a rectangle. Let rest 20 minutes. Repeat process until Dough is able to fill a 24-by-8-inch hotel pan. Let proof 2 hours in pan. Spread Tomato Sauce on Dough, leaving about a ½-inch border around edges. Bake for about 12 minutes, or until Tomato Sauce begins to thicken. Remove pizza from pan and transfer to a wire rack. Let cool to room temperature. Once cooled, top pizza with Cheese Blend followed by salame and chiles. Return pizza to oven and bake additional 8 minutes, or until cheese has begun to brown and salame fat has rendered. Transfer to a clean work surface and dust with fennel pollen. Slice and serve immediately.

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