Calabrian Salami Pizza Oven Recipe

Calabrian Salami Pizza

Calabrian Salami Neapolitan Pizza

While I love a classic pepperoni pizza, imported Calabrese Salami takes it to a whole new level. Sliced thin enough, the salami even "cups" like pepperoni when baked in an outdoor 900F oven.
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Prep Time: 15 minutes
Cook Time: 2 minutes
Proof: 1 day
Servings: 1 14″ Pizzas
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  • 330 g Neapolitan pizza dough
  • 3-4 oz basic pizza sauce A homemade sauce from a can of high-quality San Marzano whole tomatoes is really simple; just puree and add salt!
  • 6 oz shredded whole milk mozzarella If using pre-shredded cheese, RINSE the cornstarch off and dry before using. This will create a much better cheese melt.
  • 1 pinch Parmigiano-Reggiano

Additional Toppings

  • Spicy calabrese salami sliced really thin
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  • Flatten and stretch dough into 14" pies.
  • Prepare your pizza by ladling sauce onto stretched dough and then sprinkling Parmigiano-Reggiano. Starting from the outside and moving inward, spread a light even layer of mozzarella. Top with calabrian salami.
  • Preheat your Ooni (or other outdoor pizza oven) for 30 minutes. The oven should reach over 900F in this time. Using a pizza peel, place pizza in oven and cook for 2 minutes (+/- 30 seconds depending on color) rotating as needed.
  • Remove pizza from oven and place on wire rack to cool for 2 minutes before slicing.


This is a Neapolitan recipe that uses 00 flour, so high heat is a must; home ovens are insufficient. Be sure to preheat an outdoor pizza oven to 900F before cooking. If you only have a home oven and pizza steel/stone, check out our NY Style recipe which works great with this.

Written by Derek Gaughan

Derek Gaughan is the Founder and Content Lead for Pala Pizza. He's been featured in PMQ Magazine, The Washington Post, and Home & Gardens. Derek holds an MBA from Pennsylvania State University and is a trained pizzaiolo, specializing in New York style, Neapolitan, and Detroit pizzas.

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