Note: Locale has a mother dough that they use to make their Verona pizza dough. Creating a mother is a long process which you can find instructions for online. You can create your own basic pizza dough with yeast, flour, water and salt, or you can buy dough from a bakery or specialty store. If you don’t have the time to make fresh dough, you can also use high quality pre-made pizza bases.
For the wood-roasted peppers – preheat a wood oven or domestic oven to the highest setting. Halve the peppers and remove the seeds, then place into a roasting dish. Coat well with olive oil and season with salt and pepper. Pour water into the bottom of the tray, cover with foil and roast in the oven for 20 minutes, or until tender. Remove the foil and cool to room temperature.
For the pizza sauce – place the ingredients into a blender and pulse until well combined. Check the seasoning and adjust if necessary, then set aside.
To make the pizza – preheat a wood oven or a pizza stone in your domestic oven turned to its highest setting. Dust a bench with semolina and roll a portion of your pizza dough 40cm in diameter. Spread 2 large tablespoons of sauce evenly over the pizza base. Tear up the fior di latte mozzarella and scatter evenly over the base. Arrange over the slices of hot salami, followed by the olives and roasted peppers. Place the pizza into the oven and cook, turning regularly to ensure even cooking and colouration on the edges.
Once the base is crisp and the top is cooked, remove from the oven and serve with a drizzle of extra virgin olive oil.
1kg pizza dough
1 jar pitted Ligurian olives, drained
1 stick Felino hot salami, thinly sliced
400g fior di latte mozzarella
extra virgin olive oil
salt & pepper
1kg tin premium quality peeled tomatoes
¼ bunch basil leaves
2 teaspoons salt
wood-roasted vine peppers
2 punnets baby vine peppers
50ml extra virgin olive oil