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Prep Time 16 minutes
Cook Time 12 minutes
Total Time 28 minutes
Servings 8 servings
Calories 292 kcal

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.
    Flour in a large mixing bowl for pizza dough
  • Sprinkle the teaspoon of dry yeast evenly over the flour so it can blend well in the dough.
    Dry yeast sprinkled over flour in the bowl
  • Spoon in the tablespoon of sugar; it will help the yeast activate faster and give the crust a light, pleasant flavor.
    Sugar being added to the flour and yeast mixture
  • Add a pinch of salt, then whisk or stir together the flour, yeast, sugar and salt until everything is evenly combined.
    Dry pizza dough ingredients mixed together in the bowl
  • Drizzle the olive oil over the dry mixture; it will keep the dough tender and add flavor to the crust.
    Olive oil being poured into the dry dough mixture
  • Pour in the slightly warmed water, making sure it is warm but not hot so the yeast can activate without being killed.
    Warm water being added to the bowl to form pizza dough
  • 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.
    Kneaded pizza dough resting in a floured bowl to rise
  • After rising, the dough should have noticeably increased in volume and feel airy and soft to the touch.
    Risen pizza dough that has doubled in size
  • 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.
    Pizza dough rolled into a round on parchment paper
  • Brush the rolled dough evenly with the tomato paste (or a thick pizza sauce), leaving a small border around the edges for the crust.
    Pizza base spread with tomato paste or pizza sauce
  • Place the sliced salami over the sauce in an even layer so each slice of pizza gets some meat.
    Salami slices arranged evenly on top of the pizza
  • Scatter the finely sliced black olives over the salami, distributing them across the whole surface.
    Chopped black olives sprinkled over the salami on the pizza
  • 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.
    Pizza topped with grated cheese going into the hot oven
  • 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.
    Baked pizza with salami, cheese and olives sliced and ready to serve

Notes

  1. Use water that is warm to the touch but not hot, so the yeast activates properly and the dough rises well.
  2. Rolling the dough directly on parchment paper makes it easy to transfer to the baking tray without tearing or losing its shape.
  3. If you like extra flavor, sprinkle dried oregano or Italian seasoning over the sauce before adding the toppings.
  4. Check the pizza near the 10-minute mark, as every oven is different and the crust can brown faster in hotter spots.
  5. Let the pizza rest for a couple of minutes after baking so the cheese sets slightly and the slices cut more cleanly.
  6. Leftover slices can be reheated in a hot skillet or oven instead of the microwave to keep the crust from becoming chewy.

Nutrition

Serving: 1serving | Calories: 292kcal | Carbohydrates: 32g | Protein: 10g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 20mg | Sodium: 376mg | Potassium: 131mg | Fiber: 1g | Sugar: 2g | Vitamin A: 152IU | Vitamin C: 1mg | Calcium: 85mg | Iron: 2mg
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