Sesame-Crusted Pizza with Salami, Capers, and Mozzarella

Making really good pizza at home is everyone's dream, isn't it? In my traditional oven, I always had trouble getting the result I wanted: a thin dough with a thick and crispy crust. After my first try with the Salton Indoor Pizza Oven, I have to say that I was impressed with how easy it was to use. I used the "thin and crispy" function, the cooking was optimal and even, and in less than 7 minutes my pizza was perfectly cooked and browned to perfection.

Several cooking functions are available depending on how you like your pizza. Thin and crispy for quick and delicate cooking. New York-style for a crisp exterior and a fluffy interior. Wood fire for a slightly smoky taste, ideal for pizzas with few ingredients. Frozen to preserve the original texture. Thick for focaccia-type dough or for pizzas with a large amount of filling. Fermentation will allow you to rise and ferment the dough in a warm and controlled environment.