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1
Search high-gluten flour + water + yeast + salt + olive oil until smooth, place at a low temperature of 4 to 6°C for 48 hours, then take it out and return to room temperature of 26 to 30°C for fermentation for 4 hours. -
2
Press it into a cake shape with your hands and apply tomato sauce, do not use tomato salsa. -
3
Sprinkle with grated mozzarella cheese. -
4
Put the salami on top and sprinkle with some shredded cheese. Preheat the oven at 230°C for 10 minutes. Place the pizza in and bake for 15 minutes. -
5
Take out the pot. -
6
Split.