Ingredients –

5 g dried active yeast

25 ml tepid water

300 g flour (ideally strong flour)

220 g full fat yoghurt

5 g salt

250 g tinned chopped tomatoes

200 g mozzarella

8 sticks Mini #peperami pork salami sausages


olive oil

extra flour for dusting

Method –

For the dough:

  1. Mix the yeast with the tepid water in a small bowl and allow it to activate for 20-30 minutes, until it gets frothy.
  2. Meanwhile, mix the flour with the yoghurt in a larger bowl and let it rest until the yeast is ready to use. Add the yeast and begin kneading n the bowl for 5 minutes. Add the salt and continue kneading until you get a smooth dough (approx 10 minutes). Cover with cling film and let it proof in the fridge minimum 8 hours (you can also let it proof over night).

For the toppings:

  1. place the chopped tomatoes in a small pan, season with salt and cook on medium heat until the liquid has been reduced to a thick consistency. 
  2. slice the mozzarella and place it on a paper towel to absorb the extra liquid.
  3. slice the mini Peperami sticks and set aside

For the pizza:

  1. preheat the oven at 240C
  2. dust the working surface with flour
  3. take the dough out of the fridge and divide it into 2 balls.
  4. Roll each ball into a round shape of approx 20 cm diameter.
  5. place each pizza base on baking paper
  6. drizzle some olive oil on each pizza base, then add the tomato sauce, mozzarella and peperami slices.
  7. bake in a tray or directly on a baking stone for 10-12 minutes.