1. In a bowl, dissolve the yeast in the lukewarm water, add half the flour and mix, then add the rest of the flour, the salt and olive oil and knead for 10 minutes into a smooth, elastic dough; cover and leave to rise in a warm place for 1.5-2 hours.
2. Divide the dough into 4 equal balls and rest, covered, for another 30 minutes; meanwhile preheat the oven to its highest setting (250-275 °C) with a pizza stone or upturned baking tray inside.
3. Crush the peeled tomatoes by hand and season lightly with salt; dice and drain the mozzarella and thinly slice the salami; mix the extra virgin olive oil with the chilli flakes.
4. On a floured surface, press one ball out with your fingertips into a roughly 28 cm disc, place on baking paper, spread thinly with tomato, scatter over the mozzarella and arrange the salami slices evenly on top.
5. Slide onto the hot stone and bake for 7-10 minutes until the edges of the salami curl up and crisp and the edge of the dough is blistered.
6. Drizzle with the chilli oil to serve; bake the remaining pizzas the same way.
Tip: In Italy it's topped with "salame piccante" (spicy salami) - if you can only find mild salami, the chilli oil gives the pizza its "devilish" heat.
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