Pizzetti with salami, tomatoes and basil

Ingredients:

For the test:

• 1.5 cups of wheat flour, plus more for dusting
• 1 1/4 tsp (4 g) instant yeast
• 1 teaspoon of sugar
• 1/2 cup corn flour
• 2 tbsp. l. grated parmesan cheese
• 2 tbsp. l. olive oil
• Coarse salt

For the topping:

• 2 tbsp olive oil, plus more for drizzling
• 2 tsp finely chopped fresh oregano
• Coarse salt and freshly ground pepper
• 16 thin slices salami, or smoked Italian sausage Sopressata (about 60 g)
• 10 medium tomatoes, cut into 7mm thick slices.
• 2 tbsp. l. grated parmesan cheese
• 1/2 cup small fresh basil leaves

Preparation:

1. Make the dough: Place a baking sheet in the bottom rack of the oven and preheat to 260°C (500°F). Combine 1/2 cup flour, yeast, and sugar in a food processor. With the processor running, add 3/4 cup hot water (approximately 115°F (45°C)). Turn off the processor and add the cornmeal, cheese, olive oil, 1 teaspoon salt, and the remaining 1 cup flour. Turn the processor back on and pulse until the dough forms a ball. Then continue to pulse until the dough is smooth, about 15 more turns.
2. Prepare pizzetti: Line 2 baking sheets with parchment paper. Transfer the dough to a floured work surface and knead until soft and elastic, 12 to 15 times, adding additional flour if the dough is still wet enough to handle. Using a floured rolling pin, roll the dough into a 7 mm thick circle, approximately 35 cm in diameter. Using a 7.5 cm round cutter, press the dough into 16 round slices, gathering and re-rolling any excess dough. Place the slices on the prepared baking sheets.
3. Mix olive oil, oregano, salt, and pepper to taste. Brush each slice of dough with a little herb oil, then layer the sausage and 2-3 tomato slices on top. Sprinkle with Parmesan cheese. Bake the pizzetti, one baking sheet at a time, until golden brown, about 8 minutes.
4. Drizzle the pizzetti with olive oil, season with salt and pepper, and sprinkle with basil leaves. Serve hot or at room temperature.