Pizza with Spianata Calabra and Mozzarella: the authentic taste of Southern Italy
Pizza with Spianata Calabra is one of the most satisfying combinations in Italian cuisine. The bold spiciness of the Spianata — the flat, compact salami of Calabrian tradition — pairs perfectly with the creaminess of the mozzarella and the sweetness of the tomato, creating an irresistible balance of flavors. A simple recipe with great character.
Ingredients for 2 pizzas (4 people)
For the dough:
- 500 g all-purpose flour (or pizza flour)
- 320 ml lukewarm water
- 7 g dry yeast (or 20 g fresh)
- 10 g salt
- 1 teaspoon sugar
- 2 tablespoons extra virgin olive oil
For the topping:
- 150 g Spianata Calabra, thinly sliced
- 400 g tomato passata
- 250 g fior di latte mozzarella
- Dried oregano to taste
- Salt to taste
- Extra virgin olive oil to taste
- Calabrian chili flakes (optional)
Step-by-step preparation
Step 1 — The dough (2 hours proving time)
Dissolve the yeast and sugar in the lukewarm water and leave to rest for 5 minutes until it becomes frothy. In a large bowl mix the flour with the salt, add the yeast mixture and the oil. Work the dough for 10 minutes until you obtain a smooth and elastic consistency. Shape into a ball, cover with cling film and leave to prove in a warm place for at least 2 hours, until doubled in volume.
Step 2 — The sauce
Season the tomato passata with a drizzle of oil, salt and oregano. Do not cook — the sauce will cook directly in the oven with the pizza.
Step 3 — Stretching the dough
Preheat the oven to maximum temperature (250-280°C) with the baking tray or pizza stone already inside. Divide the dough into two parts. On a floured surface, stretch each portion with your hands or a rolling pin to a disc of about 30 cm, with slightly thicker edges.
Step 4 — The topping
Spread the tomato sauce over the base leaving the edge free. Add the mozzarella torn into pieces. Do not add the Spianata Calabra yet — it goes on after baking to preserve its flavor and texture.
Step 5 — Baking
Bake the pizza in the lower part of the oven for 8-10 minutes, until the edge is golden and crispy and the mozzarella is stretchy. Keep an eye on it — every oven is different.
Step 6 — The Spianata Calabra
Remove the pizza from the oven and immediately arrange the slices of Spianata Calabra on the hot surface. The heat of the pizza will gently warm the salami releasing all its aromas. Add a drizzle of extra virgin olive oil and, if desired, Calabrian chili flakes to intensify the spiciness.
Chef's tips
- Spianata after baking: never bake the Spianata in the oven — excessive heat burns the fat and makes the salami hard and bitter
- Oven temperature: the higher the better — if you have a pizza stone use it, the pizza will be much crispier
- The mozzarella: tear it by hand and dry with kitchen paper to prevent it releasing too much water
- Slow proving: for an even more digestible dough, leave to prove in the fridge for 24 hours
Variants
- With ricotta: replace part of the mozzarella with fresh ricotta — it softens the spiciness of the Spianata
- Bianca: remove the tomato, use only mozzarella, oil and rosemary — the Spianata becomes the absolute star
- With 'nduja: add a teaspoon of 'nduja to the sauce for an even spicier and more Calabrian pizza
Wine and beer pairing
The spiciness of Spianata Calabra calls for drinks that can refresh the palate. Best choices: Cirò Rosso DOC — the great Calabrian red, perfect territorial pairing. Cold craft lager — classic informal option that always works. Greco di Tufo DOCG — structured white for those who prefer white wine.
Discover our selection of Italian artisan cured meats and bring the authentic character of Calabria to your table.
