Dough Ingredients:
- Cotswold Pizza Flour: 1000g
- Water: 620g (62% hydration)
- Salt: 30g (3%)
- Fresh Yeast: 0.7g (Instant Dried Yeast 0.3g)
Fillings:
- Salami di Napoli
- Burrata
- Pesto
- Fresh Basil
- Grana Padano
- Olive Oil
Salami di Napoli, Burrata & Pesto Pizza Sandwich Recipe
Salami di Napoli, Burrata & Pesto Pizza Sandwich Recipe
Salami di Napoli, Burrata & Pesto Pizza Sandwich Recipe
Rich is back with another great pizza bake: the ultimate Pizza Sunday Sarnie! Stuffed with burrata, basil, Salami di Napoli and pesto - this bake is perfect for Sunday brunch (or any time of the week). Huge thanks to Rich for sharing and collaborating on the brilliant video guide below!
- Recipe Baker: Rich Payne / Dough & Behold
- IG: @dough_and_behold
- Makes: 6 x 275g dough balls
- Prep time: 20 hrs room temp (21ºc) total proving time.
- Bake time: 60 - 90 seconds in Ooni pizza oven @450ºc
- Flours used: Cotswold Pizza Flour
Salami di Napoli, Burrata & Pesto Pizza Sandwich Method
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Gently take one of your dough balls from the tray and place it in a bowl of Semola flour and completely cover it in flour until there are no sticky bit.
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Then shake off the excess flour and place your doughball onto a clean, dry work surface and gently open out your dough ball, pressing from the centre out to the very edges. Unlike opening out a pizza dough ball, you can press right up to the edges as you don't need to have a pizza crust for this one.
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Once you have opened out your dough ball to about 8-10 inches in size, give it a final little stretch then lay it out on your work surface and drizzle a few zigzags of olive oil over the dough. This is to stop the dough sticking together when you fold it over. You can also sprinkle on some grated Grana Padano over at this point.
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To fold your dough over, grab the top half of the dough furthest away from you, lift it up gently and pull it towards you, effectively folding the dough in half.
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Slide your dough onto your peel and launch into the centre of your preheated Ooni pizza oven (430ºc). This is the best part! Just watch your dough puff up as the air inside it expands with the heat. It will take about 60-90seconds for this to bake, and when the top of the puffed-up sandwich starts to brown, remove it from the oven and place on a wire rack to cool.
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Once the cooked sandwich has cooled a little, carefully open it up pulling the two “lips” apart. There will be hot steam inside when you open it for the first time, so please be careful!
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Now you are ready to fill your sandwich. Take a handful of fresh basil leaves and place them evenly inside the sandwich, then add about 5 or 6 slices of salami di Napoli, however many you like really.
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Next grab your ball of burrata and tear it open over the sandwich, placing pieces of this gorgeous oozing cheese evenly inside. Next grab your home-made pesto and spoon it over the burrata, add a drizzle of olive, a pinch of sea salt flakes and you are done!
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Gently press the sandwich to close it slightly…. I can never resist giving it a squish at this point! Instagram dictates that I always squish my sarnies although it's a pointless exercise and just makes a mess…but it makes for fun viewing! (check out the video we made on YouTube)
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With a sharp knife you can slice that sandwich in half and share, or just eat it all yourself, either way, it's such a fun and tasty thing to make, and your choice of fillings are literally endless, so please feel free to add whatever you like to yours. This one here is a winner though!
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