Calabrese Pizza (and Why Heat Belongs on a Base)

By Giovanni
·
Fri, Sep 19, 25

Background

Method

  1. Preheat your oven to 250°C on bake or convection mode with no fan force. If you are using a pizza stone, place it in now to preheat fully.
  2. Open your Based Pizza base and top it with sliced mozzarella. Layer on the spicy Calabrese salami, scattered Tropea onions, and Ligurian olives. Drizzle lightly with olive oil.
  3. Bake for 5–6 minutes, or until the cheese has melted and the crust is golden and crisp.
  4. When it comes out, finish with a few fresh basil leaves, some fresh fior di latte, and an extra drizzle of olive oil. Serve hot.

Ingredients

• 1 Based Pizza sourdough base
• 100 g fior di latte, sliced
• 60 g Calabrese salami, thinly sliced
• ½ small Tropea onion, thinly sliced
• 8–10 Ligurian olives, pitted
• 1 tbsp olive oil (plus extra for finishing)
• A few fresh basil leaves

Back
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Cooking Instructions

Top.
Cook.
Serve.

Step 1: Preheat Your Oven

Start by setting your conventional oven to bake mode, avoiding fan-forced. Preheat to maximum, typically 250°C to 280°C, and wait until fully heated. For gas or wood-fired ovens, preheat to 320°C for that signature wood-fired blistered finish.

Step 2: Add Toppings

Make Based Pizza your own. Top it your way, from simple to gourmet. For ideas, click here.

Step 3: Bake to Perfection

In a conventional oven, place the topped base directly on the rack—no tray needed. Bake for about 6 minutes. In a gas or wood-fired oven, cook on the stone for 90 to 120 seconds.

Enjoy simply perfect pizza, effortlessly.

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