Thick Crust Salami and Mushroom Pizza

Cook time 45 minutes + overnight proving
Servings 4-6


500g of all-purpose bread flour

½ tbsp salt

Pinch sugar

7g of instant yeast

1 ½ cups water, lukewarm

2 tbsp extra virgin olive oil

½ 410g can Ardmona tomato puree

20 slices of pepperoni or your favourite salami

1 ½ cups grated mozzarella

6 of button mushroom sliced

1 tsp dried oregano

Thick Crust Salami and Mushroom Pizza


 Pre heat the oven to 250C or as high as your oven goes.

Combine sugar, yeast, pinch of flour and 2 tablespoons of water in a small bowl. Allow it to activate in a warm spot for 15 minutes. Place the flour and salt into a large bowl and mix together. Make a well in the centre, add the yeast mixture and combine. Add the rest of the water and bring it all together with your hands to form a ball of dough. Knead for 5 minutes or until very soft and then cover tightly with cling film and leave in a warm place to prove. It should double in size.

Flour your hands and remove the dough from the bowl and form into a ball.

Coat the ball of dough generously with oil and place in a deep round pizza tray. With your fingertips and the palm of your hand, press and spread the dough out so an even pizza base forms. Cover again with cling film and rest for 2 hours.

Spread the tomato puree on top of pizza base, arrange pepperoni and scatter mushrooms and cheese and oregano. Drizzle with a little more olive oil and then bake for 15-20 minutes.