Carmen
This easy pizza starts from a soft yeast dough enriched with olive oil and rises in just an hour, then bakes in a few minutes at high temperature. A thin layer of tomato paste, slices of salami, chopped black olives and plenty of grated yellow cheese create a classic, comforting flavor. It’s the perfect homemade alternative to delivery for busy evenings.
What you need for a fluffy milk‑free pizza dough
For this pizza we use a very simple dough: flour, instant dry yeast, sugar, salt, olive oil and lukewarm water. The sugar helps activate the yeast and gives the crust a light, airy texture, while the olive oil adds flavor and keeps the dough supple when you stretch it onto the baking paper. Because the dough is based on water instead of milk, it stays pleasantly light and is suitable even for guests who avoid dairy in the crust. Make sure the water is only warm, not hot, so the yeast can work properly and the dough can rise well in a short time.
How to knead and proof the dough quickly
After mixing the dry ingredients with olive oil and water, knead the dough by hand until it becomes smooth, elastic and no longer sticks to your fingers. This develops the gluten structure and helps the crust puff nicely in the oven. Transfer the dough to a clean, lightly floured bowl and cover it with a kitchen towel so it doesn’t dry out on the surface. To speed up the rising time, place the bowl in a warm spot in the kitchen or inside the oven set to about 40°C. In roughly one hour the dough should double in size and feel soft and airy to the touch, ready to be rolled out.
Rolling the dough on baking paper for easy shaping
Instead of shaping the dough directly on the work surface, it’s much more practical to place it on a sheet of baking paper and roll it out there from the very beginning. This way you avoid the risk of the dough sticking when you transfer it to the tray with all the toppings already on. Use a rolling pin to gently stretch the dough into a round shape with an even thickness, leaving the edges just slightly thicker to create a soft crust. Once you are happy with the size, you simply lift the baking paper and set it into the oven tray, with no deformation of the pizza base.
Building the tomato, salami and olive topping
The topping follows a classic, straightforward combination that always works: a thin layer of tomato paste, followed by salami slices, chopped black olives and grated yellow cheese. Spread the tomato paste evenly so every bite gets a bit of tangy flavor, but don’t overdo it or the dough can become soggy. Arrange the salami slices in a single layer across the pizza and then scatter the finely chopped olives, which bring a pleasant saltiness. Finally, cover everything with a generous handful of grated cheese so it melts into a golden, stretchy layer in the oven.
Baking time and temperature for perfect texture
This pizza needs a hot oven to bake quickly and keep the crust fluffy yet slightly crisp at the bottom. Preheat your oven to 230°C (around 445°F) and wait until it reaches temperature before sliding the tray in. At this heat the pizza usually bakes in about 10–12 minutes, which is enough for the dough to cook through and the cheese to melt and start browning along the edges. Keep an eye on the pizza in the last few minutes so it doesn’t overcook. When the crust is lightly golden and the cheese is bubbling, you can take it out, let it rest briefly and then slice.
Why this quick pizza is ideal for weeknight dinners
Because the dough uses common pantry ingredients and rises in only about an hour, this recipe fits perfectly into a busy day when you still want something homemade. While the dough is proofing you can prepare the toppings and heat the oven, so everything flows smoothly. The baking time is short, and the pizza goes straight from the tray to the table with minimal effort. Using salami, cheese and olives keeps the ingredient list compact, but you still get a rich, satisfying flavor that both kids and adults enjoy, making it a reliable option for weeknight dinners.
Ingredients
For the dough:
- 2½ cups all-purpose flour
- 1 teaspoon instant dry yeast
- 1 tablespoon granulated sugar
- pinch of salt
- 3 tablespoons olive oil
- ¾ cup warm water
For the filling:
- 1½ tablespoons tomato paste
- 3.5 oz salami sliced
- 3 oz semi-hard cheese coarsely grated – like low-moisture mozzarella, provolone or mild cheddar
- black olives pitted and sliced
Instructions
- Place the all-purpose flour into a deep, roomy bowl so you have space to mix and knead the dough.
- Sprinkle the teaspoon of dry yeast evenly over the flour so it can blend well in the dough.
- Spoon in the tablespoon of sugar; it will help the yeast activate faster and give the crust a light, pleasant flavor.
- Add a pinch of salt, then whisk or stir together the flour, yeast, sugar and salt until everything is evenly combined.
- Drizzle the olive oil over the dry mixture; it will keep the dough tender and add flavor to the crust.
- Pour in the slightly warmed water, making sure it is warm but not hot so the yeast can activate without being killed.
- Use your hands to knead everything together until you get a smooth, elastic dough, then transfer it to a clean bowl lightly dusted with flour. Leave the dough to rise in a warm place for about 1 hour; you can also place it in the oven at about 105°F (40°C), covered with a towel, to speed up the rise.
- After rising, the dough should have noticeably increased in volume and feel airy and soft to the touch.
- Using a rolling pin, roll the dough out into a round pizza base. For easier handling, place the dough directly onto a sheet of parchment paper, roll it out there, then transfer the parchment with the dough onto your baking tray so the crust does not stick or lose its shape.
- Brush the rolled dough evenly with the tomato paste (or a thick pizza sauce), leaving a small border around the edges for the crust.
- Place the sliced salami over the sauce in an even layer so each slice of pizza gets some meat.
- Scatter the finely sliced black olives over the salami, distributing them across the whole surface.
- Coarsely grate the cheese and sprinkle it generously over the pizza. Bake in a preheated oven at 445°F (230°C) for 10–12 minutes, or until the crust is cooked through and the cheese is melted and lightly golden.
- When the pizza is ready, take it out of the oven, let it rest for a couple of minutes, then slice it and enjoy every bite of this simple, flavorful homemade pizza.
Notes
- Use water that is warm to the touch but not hot, so the yeast activates properly and the dough rises well.
- Rolling the dough directly on parchment paper makes it easy to transfer to the baking tray without tearing or losing its shape.
- If you like extra flavor, sprinkle dried oregano or Italian seasoning over the sauce before adding the toppings.
- Check the pizza near the 10-minute mark, as every oven is different and the crust can brown faster in hotter spots.
- Let the pizza rest for a couple of minutes after baking so the cheese sets slightly and the slices cut more cleanly.
- Leftover slices can be reheated in a hot skillet or oven instead of the microwave to keep the crust from becoming chewy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.