Italian Salami Pizza

Put all the ingredients into the mixer and use the paddle to stir until the dough becomes chewy (a bread machine is also very convenient for kneading the dough). If you don’t have any, knead the dough by hand.

Knead the dough until it is no longer sticky, cover it with plastic wrap and leave it in a warm place to ferment.

When the dough has doubled in size, deflate the dough and knead it by hand.

Divide the kneaded dough into two pieces of about 300 grams (enough to make a 10-inch pizza).

Cover with plastic wrap and continue to rise for half an hour.

Roll out the risen dough into a 10-inch loaf and prick vents in the loaf with a fork.

Preheat the oven to 180 degrees Celsius and bake for 10 to 15 minutes. Take out the half-cooked dough.

Brush the dough with a layer of pizza sauce (I'm too lazy to make the sauce myself). Personally, I think Muyi's is more delicious.

Brush the sauce with enough, first sprinkle a layer of mozzarella cheese (it's best to use a whole piece of cheese and grate it into shreds for better melting. If you use shredded cheese directly, it is recommended to take it out and defrost it in advance) and then spread it with salami.

Spread basil, sausage, shredded bell peppers, shredded mushrooms, corn kernels and small tomatoes (remove the stem and cut into 4 pieces).

Finally, sprinkle a layer of grated cheese (you can shave it directly on the pizza as it will stick to the container easily).

Bake at 200 degrees for 15 minutes until the surface is browned.

Eat after taking it out of the oven.

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Ingredients

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