Wood-Fired Calabrian Chilli Pizza with Capocollo & Salami

Pizza Dough

Poolish:
50g Water
50g Strong Flour (00)
1g Yeast

Dough:
Poolish ferment
1g Yeast
520g Flour
325g Water
11g Fine Sea Salt

Make the Poolish
In a mixing bowl, combine the water, flour and yeast. Mix to form a smooth, batter-like consistency. Cover and leave at room temperature to ferment for 12-18 hours.

Make the Dough
Add the poolish to a large bowl along with the remaining yeast, flour, water and salt. Mix everything together, then knead using the slap-and-fold technique for 5 minutes until smooth and elastic.

Cover and let rest for 30 minutes. Divide into 6 equal portions and shape into smooth balls. Place on an oiled tray or in individual containers, cover and refrigerate for 24-48 hours.

Bring to Room Temperature
3-6 hours before cooking, take the dough out of the fridge and allow to come to room temperature, covered.

Calabrian Chilli Tomato Sauce

1 x 400g can crushed tomatoes
25g Tomato Paste
2-3 tbsp Bomba de Calabria (Calabrian chilli paste)
½ tsp Sea Salt
2 tsp Sugar
½ tsp Dried Oregano
½ tsp Dried Basil
2 Garlic Cloves, minced

Make the Sauce
In a saucepan, add the crushed tomatoes, tomato paste, salt, sugar, oregano, basil, garlic, and Bomba de Calabria. Use an immersion blender to blend until smooth.

Place the pan over medium heat and bring to a simmer. Cook for 10–12 minutes, stirring often, until thickened and reduced by about half. Let cool before using.

Assemble & Bake the Pizza

Toppings:
Calabrian Chilli Tomato Sauce
Capocollo
Salami
Provolone
Mozzarella
Fresh Basil
Extra dots of Bomba de Calabria

Preheat the Oven
Fire up your wood-fired pizza oven to 270-300ºC, allowing enough time for the stone to heat through and the flames to settle into embers.

Shape the Pizza
On a lightly semolina-dusted surface, turn out a dough ball and gently stretch or roll into a 10-12 inch disc. Spoon over the Calabrian tomato sauce and spread to the edges.

Top with torn mozzarella, slices of provolone, capocollo, salami, and fresh basil. Finish with small dots of extra Bomba de Calabria on top.

Bake
Slide the pizza onto the oven stone and bake for 90 seconds to 2 minutes, rotating every 20-30 seconds for even colour and char. The crust should puff and blister, and the cheese should be bubbling.

Serve
Remove from the oven, rest for a minute, then slice and serve immediately with extra Calabrian chilli paste on the side if you like it hotter.

Enjoy dudes! 🤘