Salami, Mozzarella and Olive Pizza

Instructions

• 1Place the water, salt and yeast in the bowl of a stand mixer and whisk to combine. Add the flour, using the dough hook, knead on low speed for 10 minutes, or until 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. Place the bowl in the oven. Set the oven to Proof, Convection, 86°F, for 2 hours and press Start to proof. Meanwhile, make the pizza sauce. 
• 4The dough should be doubled in size. If not, proof it longer.
• 5Heat 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. Increase the heat to medium and bring to a simmer, reduce heat to low and simmer gently, stirring occasionally, for 20 minutes, or until reduced by a third. Remove from heat.
• 6Process the sauce with an immersion blender until smooth (makes about 1 cup).
• 7Lightly dust the countertop with semolina. Turn out the dough and rest for 5 minutes.
• 8Grease the pizza pan. Stretch the dough until large enough to cover the pan. Place onto the pan and stretch to the edge.
  Tip: If the dough shrinks back, allow it to rest for 5 minutes and continue stretching.
• 9Move the wire rack into position 7. Adjust the oven to Pizza, Convection, 400°F, for 15 minutes and press Start to preheat. Meanwhile, continue to the next step. 
• 10Spread ½ cup (4 fl oz) 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.
  Tip: Leftover sauce can be refrigerated for up to 3 days or frozen for up to 3 months.
• 11Once preheated, place the pan in the oven and cook for 15 minutes.
• 12The cheese should be melted and the dough lightly browned. If not, cook it a little longer. 
• 13Sprinkle with basil and serve.