Pizza Calabrese

• 1 tablespoon active dry yeast
• 1 cup warm water
• 2 1/2 cups pizza flour, plus more for dusting
• 1 teaspoon sea salt
• 4 cups canned San Marzano tomato sauce
• Pinch of sea salt
• 1 pound fresh mozzarella, sliced
• 40 thin slices spicy Italian salami
• 16 fresh basil leaves, roughly chopped
• 4 tablespoons grated Parmesan
• Olive oil, for drizzling

1. Special equipment: a wood-fired oven and a pizza peel
2. For the pizza dough: Prepare the yeast by mixing it in 1 cup warm water.
3. When it's frothy, add it to the flour and salt in a mixing bowl.
4. Combine until smooth.
5. Portion the dough into 4 balls and let rest for 24 hours.
6. Heat a wood-fired oven to 350 to 400 degrees F. Flour a work surface, and hand stretch and form the dough balls into the appropriate pizza shapes.
7. Transfer to a floured pizza peel.
8. For the toppings: Season the San Marzano tomato sauce with a pinch of salt.
9. Scoop a ladleful over each of the pizza dough rounds and spread until it almost reaches the edge of the pizza.
10. Top the pizzas with some mozzarella, salami, basil, Parmesan and a drizzle of olive oil.
11. Bake until golden brown and bubbling, about 1 1/2 minutes.

active dry yeast, water, pizza flour, salt, tomato sauce, salt, mozzarella, thin, basil, parmesan, olive oil

Taken from www.foodnetwork.com/recipes/pizza-calabrese.html (may not work)