Pizza with salami and hot peppers

Ingredients:

• 1 pack of active dry yeast
• 1 cup warm water (43°C)
• 1.5 tbsp. l. olive oil
• 1.5 tsp salt
• 2.5-3 cups of premium wheat flour, plus more if needed
• Tomato sauce
• Grated mozzarella cheese, goat cheese, piece of parmesan cheese
• Caramelized onions
• Fried forest mushrooms
• Duck confit
• Pepperoni slices, salami
• Pepperoncini peppers, baked peppers
• Fresh herbs (basil, oregano, thyme, chives, parsley)
• Fried sausage mince
• Pitted olives
• Sauteed spinach

Preparation:

1. Preheat oven to 260°C and, if you have a pizza stone, place it on the rack located in the bottom of the oven.
2. Hand-shaping pizza dough:
   
   In a large bowl, combine the yeast with water, olive oil, and salt. Mix well and let rise. After 5 minutes, add half the flour and mix thoroughly. Add all but 1/2 cup of the remaining flour and mix well with your hands.
   
   Transfer the dough to a lightly floured surface and knead for at least 5 minutes and up to 7 minutes, adding more flour if necessary until you have a smooth, elastic dough. It shouldn't be sticky.
   
   Place the dough in a lightly oiled 2-3-quart bowl and turn it over to coat with a film of oil. Cover with a damp towel and let rise in a warm place until doubled in size. This usually takes at least an hour.
3. For two 30 cm pizzas: Divide the dough into 2 portions and form them into two balls. Place them on a lightly greased baking sheet and cover with a damp towel. Let rest for 15 minutes.
   
   Then transfer it to a lightly floured surface, shape it into your desired shape, and roll it out to a thickness of 0.5 cm. Transfer the dough to a pizza peel. Top with your choice of toppings. Place the pizza in a preheated oven and bake for approximately 10-15 minutes.