Pizza with Milan salami, arugula and stracciatella, a simple and delicious pizza made with the Original Citterio Milan Salami, as good as at the pizzeria just like the Pizza alla Norma with eggplant and salted ricotta. If you’re a “pizza lover” like I am, you absolutely must try this white pizza without tomato, loaded with stracciatella, arugula, Citterio Milan salami and Grana shavings — a gourmet pizza like at the pizzeria, but made comfortably at home! Ready to get your hands in the dough? Let’s go to the kitchen, but first I remind you that if you want to stay updated on all my recipes, you can follow my Facebook page (here) and my Instagram profile (here).
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- Difficulty: Very easy
- Cost: Budget-friendly
- Portions: 4 pizzas
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for pizza with Citterio Milan salami, arugula and stracciatella
- 2 cups re-milled durum wheat semolina
- 2 1/3 cups Type 00 flour (00 flour)
- 1 7/8 cups warm water (warm)
- 2 1/4 tsp salt
- 0.4 oz fresh yeast (or about 1 1/8 tsp active dry)
- 1 tsp sugar
- 10 cups arugula (loosely packed)
- 1 3/4 lb stracciatella
- to taste Grana Padano (in shavings)
- 4 packages THE ORIGINAL SALAME DI MILANO CITTERIO (10 oz (280 g) each)
- to taste extra virgin olive oil
Tools
- Bowls
- Ovens
- Pizza stone
Steps to make pizza with salami, arugula and stracciatella
Let’s discover how to make the dough for pizza on a baking stone: gather the two flours in a bowl; if you can’t find re-milled semolina, you can use only Type 00 flour. Add the yeast, the sugar and part of the water. Mix, then add the oil, the salt and the rest of the water. Work the dough in the bowl for a couple of minutes. Cover with a cloth and let rest for 10 minutes. Then turn it out onto the work surface and knead until the dough, which is sticky at first, begins to gain structure. Avoid adding extra flour and you’ll see that with a little patience you’ll get a well-developed dough. Help yourself with a dough scraper to shape a ball, place it in a bowl and set it in a warm place to rise until doubled, perhaps in the oven with the light on.
Once doubled (and not before), turn the dough onto a floured work surface, deflate it a little, shape into a ball and divide into portions of 250–300 g each.
Let rise again until doubled.
At least half an hour before you start baking, heat the oven to the highest temperature your appliance can reach, place the rack with the stone on it just below the broiler and let it heat to 482°F.
The stone needs to heat for at least half an hour before being used, no less!
Once the stone is hot and the dough balls have doubled, you can begin.
Turn on your oven’s broiler.
Flour the peel that usually comes with the stone; if you don’t have one, improvise with something that can replace it or buy one.
Place the dough ball in the center and stretch it out with your hands, leaving it thicker at the edges. Drizzle a good amount of olive oil on top and it’s time to slide the pizza onto the stone. Open the oven, pull the rack out halfway where the stone rests and let the pizza slide onto it. Put it back inside and bake under the broiler (but with the oven function on) for about 10 minutes; check the cooking, not all ovens are the same.
Remove from the oven, spread the stracciatella, distribute the arugula, the Grana shavings and the Original Citterio Milan salami, and serve. Use a cloth to brush the flour off the stone so it falls out of the oven.
Let the stone reheat for at least 10 minutes before baking the next pizza.
The pizza is ready and should be enjoyed immediately. Leftovers can go in the fridge and be eaten the next day after reheating. Of course, they won’t be as good as freshly baked.
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