Salami Starter Pizza Box ‘HUBERTUS’ | Wild Salami for “Wild Pizzas” + Grated Cheese Mix | Ultimate enjoyment with 1minute.pizza

Salami Starter Pizza-Box ‘HUBERTUS’ | Wild Salami Varieties for Wild Salami Pizzas + Grated Cheese Mix | Perfect for OONI Pizza Oven

Yes, it’s true, many people believe or think that pizza with salami is THE delicious classic pizza that you can’t go wrong with. In our country, it’s even dismissed as fast food. A very serious mistake.

With the salamis in this 1minute.pizza starter box, you’ll hold pizza topping salami varieties in your hands that will leave you speechless when enjoying your pizza.

The most crucial factor for a delightful salami pizza, besides the dough and oven, is using high-quality cheese and high-quality salami. Pure pork salamis are counterproductive.

Depending on your pizza flavor preferences, various classic salami varieties or spiced salamis can be used, e.g., with black pepper, chili, garlic, etc.

CHAMOIS

CHAMOIS SALAMI | GAMSSALAMI | Game sausage made from chamois | Austrian PREMIUM hard sausage from local alpine game chamois | 1 Stick

Rated 5.00 out of 5

(7)

ROE DEER

ROE DEER SALAMI – Game salami made from roe deer | Austrian PREMIUM hard sausage from local alpine deer | 1 stick | Rehsalami

Rated 5.00 out of 5

(6)

REDAerobic cheese ripening means cheese ripening with oxygen. » More info DEER

RED DEER SALAMI – Sausage made from red deer venison | Austrian PREMIUM salami from local alpine deer game | 1 stick | Hirschsalami

Rated 5.00 out of 5

(1)

WILD BOAR

WILD BOAR SALAMI | WILDSCHWEINSALAMI | Made from wild boar venison | Austrian PREMIUM hard sausage from local game | 1 stick | Wildschweisalami

Rated 5.00 out of 5

(1)

Ooni Pizza: The Truth About Excellent Pizza with the Ultimate Gourmet Experience

The truth, as so often in life, is very simple. The 2 most important ingredients for a high-end pizza are the dough and a 500 °C pizza oven. Without these two ingredients, you won’t experience it.

When it comes to making pizza sauce, there are no limits to creativity. Generally speaking: Homemade always tastes better.

For mozzarella, we recommend using high-quality mozzarella balls in liquid. We’ve tested many “cheap MOZZ balls” – they’re simply not worth it.

Please let these drain thoroughly (a few hours at room temperature) before using them. Grated cheese can be added to spice things up with flavor variations.

To ensure the pizza delivers a WOW result in taste and looks good, it’s important to follow the right order.

Always start by sparingly spreading the tomato sauce onto the hand-stretched dough, then add the cheese, and only then the toppings.

The OONI Team Consists of Brilliant Innovators Who Will Ignite Your Fire Too!

The company OONI has completely revolutionized outdoor cooking in recent years by introducing the world’s first portable pellet pizza oven to the market.

Six years later, they have now expanded the outdoor pizza oven category with the introduction of additional pizza oven models.

Among the OONI innovations are the OONI pizza ovens Fyra, OONI Koda 12, OONI Koda 16, OONI Karu, Karu 16, and OONI Pro, as well as a comprehensive range of optimal accessories, pizza tools, etc., to provide pizza fans with a maximum pizza experience.

Each pizza oven family has been carefully developed to meet all the requirements of cooking with fire.

Whether you prefer cooking with wood, pellets, charcoal, or gas, the OONI ovens will complete your pizza passion and open-flame cooking experience.

Authentic Pizza Flavor

Thanks to patented Ooni Flame-Keeper technology, flames roll evenly over the food in the oven, giving it an authentic grilled flavor.

Extreme Heat & Speed

Optimal heat retention thanks to a high-quality steel casing and cordierite pizza stone, so the oven is ready to use in just 15–20 minutes.

The Secret of Pizza Dough

Even if the pizza dough is perfect, without the approximately 450–500 °C heat, it remains a hopeless endeavor.

PIZZA
… a Little History with Background Information.

A pizza is a spiced flatbread made from simple yeast dough, topped before bakingDepending on the type of cheese, this cheese curd is then gently heated to 50-55 ° C in the copper kettle, so that the broken grain contracts further and loses even more whey, which is called "burning of the break ". » More info, originating from Italian cuisine. The modern, internationally widespread version with tomato sauce and cheese as a base likely comes from Naples. In 2017, the Neapolitan art of pizza-making was added to UNESCO’s Representative List of the Intangible Cultural Heritage of Humanity.

A pizza drizzled with olive oil and topped with tomato slices and oregano or basil has been documented since around the mid-18th century, when tomatoes became popular in southern Italy.

A pizza resembling today’s standards is said to have been first made on June 11, 1889, in Naples by pizzaiolo Raffaele Esposito of Pizzeria Brandi, who was reportedly commissioned to serve a pizza to King Umberto I and his wife Margherita.

Through Italian emigrants, pizza spread to the USA toward the end of the 19th century. After World War II, pizza also became known in Europe outside of Italy.

Additional Information on Pizza Making and Pizza Art with OONI

Pizza Baking Qualification

What qualifies me to bake a perfect pizza?

You don’t need to be Italian or have pizzaiolo training in the field of homemade pizza-making. But as always: Practice makes perfect.

Our promise: Once you’ve mastered it, your friends will keep asking you to make pizza again and again.

Pizza is a science in itself, and most restaurant pizzas aren’t really worth much.

The internet, with its YouTube pizza videos and texts, is a great help. However, thinking you can just grab a quick recipe onlineThe purchase of food and cheese via the Internet. A big and very interesting topic in this area will probably be the easy and quick access to specialties such as - for examle - cheese. » More info and get started with tomato sauce, cheese, and toppings is a huge mistake.

Pizza still has room for improvement. You don’t need to reinvent the wheel, but you do need to be interested in it.

How do you describe a perfect pizza?

Quite simply: Something unbelievably “Crispy & Fluffy & Fine” with an explosion of flavor on the palate

You read that right. It’s primarily about the pizza dough, dough, dough, and more dough.

The dough is the most important foundation for the pizza. Of course, the qualityDetecting cheese defects and quality - on the cheese dough. Recognizing cheese defects requires some practice. » More info of the cheese and toppings is very important. But if the dough isn’t right, even the most expensive mozzarella won’t help.

And with dough, you need to learn to work with feeling. In other words: Absolute ban on rolling pins or anything else that could crush the dough.

Versions of Perfect Pizza Dough

There are many versions of pizza dough, and many are usable

Only from good, high-quality ingredients can you create something good and tasty in the end. The same applies to the ingredients for pizza dough.

There are big differences in flour. The most important factors, besides taste, include the gluten content, also known as the “glue” in the flour. Gluten ensures the dough’s elasticity and ability to rise.

For making pizza dough, we recommend using Italian Tipo 00 wheat flour. Another tip: Good pizza doughs use very little yeast in the recipe.

Top Recipe for Pizza Poolish Dough Preparation Original Naples Pizza Recipe Top Recipe for Pizza with Wild Salami

Final Pizza Preparation

Shaping the pizza dough into a pizza isn’t that difficult

There’s only one thing to say here – practice, practice, and more practice. With practice comes confidence in handling the dough, even up to tossing it (YouTube).

Forget rolling pins or anything else that squeezes the dough.

This video, in our opinion, is the best and simplest explanation, and it worked for most of our customers on the first try.