Simone's Artisan Salami & Olive Pizza

Simone's Salami & Olive pizza is made with the highest quality ingredients and the dough undergoes a meticulous 48-hour fermentation process, allowing it to develop a complex flavour profile and a light, airy texture. Simone's pizzas are very handy when short of time, they are a quick meal that requires zero effort and are perfect for the whole family!

"Every pizza is handcrafted with care, attention, and passion. From kneading the dough to adding the toppings, I put my heart into every step to create the best pizza possible. My commitment to excellence ensures that each pizza is a masterpiece, delivering an authentic Italian experience right to your table."

Made with ❤️ by Simone

• ABOUT YOUR MEAL
• ABOUT YOUR COOK

• 🍕 One 11" Pizza

  Reheating Instructions:

  Step 1 - Preheat your oven to 250°C or the highest temperature your oven can reach

  Step 2 - Place a metal tray or pizza stone in the oven to heat up while the oven preheats.

  Step 3 - Remove the pizza from the plastic and place on a board or surface, slide onto the preheated oven tray.

  Step 4 - Bake for 10-15 minutes, or until the crust is golden with the cheese bubbly and slightly browned. We suggest spinning the pizza 180 degrees halfway through baking to ensure it bakes evenly.

  Try Simone's Other Pizza's here!

  Ingredients: Wheat (gluten), dry yeast, sea salt, crushed tomato sauce, fresh cows mozzarella (milk), fresh basil, salami, olives

  Contains: Gluten, Milk

• I grew up in a small medieval hilltop village in Tuscany. My mother is from Sardinia, so I also have a big family there and feel blessed to be of both origins. The Sardinian culture is very rich in tradition, art and folklore as well as cooking. One of the Blue zones of centenaries is there.

  Tuscany is rich in art, music, community, and food as well.My mother is a great cook, and my Sardinian family has been involved in hospitality for many years and I remember going to this big kitchens, cool rooms, waiting sections and back of the bar to visit my relatives running a famous golf course resort in South Sardinia

  I always considered myself to be a good cook, creating traditional Tuscan regional dishes using single ingredients.I really became passionate about pizza making 25 years ago once I left Italy. In Italy there are many ways of pizza formats, so I never felt the need to make it. I could eat any meal of the day.

  Discover Simone's other meals here

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