Ingredients

Pizza Dough

• 250 g wheat flour
• 150 ml warm water
• 25 g fresh yeast or 7 g instant dry yeast
• 1 full teaspoon salt
• 1/2 teaspoon sugar
• 1/2 tablespoon olive oil

Tomato Sauce

• 1 teaspoon olive oil
• 1/2 clove garlic
• 1/4 onion
• 300 ml tomato puree (passata)
• dried oregano
• fresh basil

Toppings

• 100 g salami or ham
• 150 g shredded pizza cheese
• 1/2 teaspoon dried oregano

Preparation

1. Dissolve the yeast in 60 ml warm water, add sugar and 3 tablespoons flour, mix and set aside for 10 minutes in a warm place to rise.
2. Sift the flour into a bowl, mix with salt. Gradually pour in the yeast mixture, olive oil and the rest of the warm water, gradually incorporating the flour into the center and gently mixing the ingredients together. Combine them into one dough.
3. Knead on a floured surface or with a stand mixer for about 10 minutes until the dough is elastic and smooth. Place in a large bowl, cover with a cloth and set aside for about 1 hour to rise.
4. In a pot on a teaspoon of olive oil, sauté the chopped garlic and onion. Add the puree, season with salt, pepper, a pinch of sugar and dried oregano, simmer over low heat for about 10 minutes. Add a few basil leaves and blend into a smooth sauce.
5. Once the dough has risen, transfer it to a counter dusted with flour and knead it briefly, then shape it into a smooth ball. Roll it out into a large rectangle (if the dough shrinks, just wait a moment).
6. Spread the warm tomato sauce on the dough, then sprinkle with diced salami or ham. Top with grated cheese, sprinkle with dried oregano.
7. Roll the dough into a log, cut into 14 slices and arrange them on a large baking sheet lined with parchment paper.
8. Preheat the oven to 220°C. Set the rolls aside for about 30 minutes to rise (preferably near a heat source). Place in the oven and bake for about 15 minutes. Serve hot.