Salami, Mozzarella and Olive Pizza

Instructions

• 1Place the warm water, salt and yeast into the bowl of a bench mixer and whisk to dissolve the yeast. Add the flour and knead with the dough hook on low speed for 10 minutes or until the dough is smooth and elastic. This helps develop the gluten in the flour for a better rise.
• 2Insert the wire rack into position 8.
• 3Transfer the dough to a heatproof bowl and cover with plastic wrap. Place the dough in the oven and start the timer. Proof until doubled in size.
• 4Meanwhile, heat the oil in a small saucepan over low heat. Add the garlic and cook, stirring, for 30 seconds or until golden brown and fragrant. Add the tomatoes and basil and stir to combine. Increase the heat to medium and bring to a simmer, reduce heat to low and simmer gently, stirring occasionally, for 20 minutes or until the sauce has reduced by a third. Remove from heat.
• 5Using an immersion blender, blend until smooth. Makes 1 cup.
• 6Lightly dust the countertop with semolina and turn the dough out onto the countertop. Allow the dough to rest for 5 minutes.
• 7Lightly grease the pizza pan with the cooking spray. Using your hands, stretch the dough until wide enough to cover the pan. Place the dough onto the pan and spread to the edge. Tip: If the dough shrinks back, allow it to rest for 5 minutes and continue stretching.
• 8Insert the wire rack into position 7.
• 9While the oven is preheating, spread ½ cup of the pizza sauce over the dough, leaving a ½-inch border. Top with three-quarters of the mozzarella, then salami, olives and the remaining mozzarella. Sandwiching the toppings in between the cheese ensures the ingredients stay in place. The leftover sauce can be refrigerated for up to 3 days or frozen for up to 3 months.
• 10Once preheated, place the pizza in the oven and start the timer. Cook until the cheese has melted, and the dough is lightly browned.
• 11Serve sprinkled with basil.