List of Ingredients
- farina speciale (special Italian pizza flour)
- 1 C. of cornmeal
- brewer’s yeast
- Salt
- ricotta cheese
- 4 OZ. of salami
- tomato passata
- Basil
- Extravirgin olive oil
- Salt
- Peppercorns
Method
Place the special flour, cornmeal, a pinch of salt and the crumbled yeast in the bowl of a kitchen mixer with a pinch of salt. Add 1 1/4 cup of water gradually while the machine kneads the dough. Once the dough is smooth and elastic, cover with a tea towel and set aside for approximately 2 hours in a warm place to rise. Meanwhile, mix the ricotta in a bowl with salt, ground pepper and julienned basil.
Stretch the dough into a large, oiled round pan, let it rest for 30 minutes, then bake at 480°F for about 20 minutes. Remove from the oven and, while hot, top with the ricotta mixture; drizzle with oil and bake for another 5 minutes, then remove from the oven and sprinkle with the cubed salami. Transfer the pizza to a serving platter and serve immediately, while hot.