Slice the pork loin into ¼" cubes. Place in a large bowl. Sprinkle paprika and salt and mix. Pour oil over the seasoned pork and let marinade for at least one hour or overnight.
To prepare the dough, start with activating the yeast. In lukewarm water, add one teaspoon of sugar and mix to dissolve. Sprinkle yeast over the water and set aside for about 10 minutes until the mixture develops foam.
In a large mixing bowl, add flour and salt. Whisk to incorporate evenly. In the center of the dry ingredients, add yeast mixture and oil. Begin kneading the dough with your hands until it comes together. The dough should be soft without sticking to your fingers.
Place the dough in a bowl and cover with a towel. Set aside in a warm area in your home so that they dough can rise. Once the dough is doubled in size, deflate the dough. Transfer the dough onto a counter. Knead the dough a second time. Place the dough in the same bowl and let it rest a second time for 20 minutes.
Place pizza stone in oven and heat oven to 500°F. Once oven comes to temperature, leave pizza stone in oven for 30 minutes so that it becomes very hot. After 30 minutes, decrease oven temperature to 450°F.
While pizza stone heats, prepare each pastrmajlija. To do so, divide dough into 4 equal sections. Form each section into a ball and let them rest for 10 minutes.
Using your hands, shape each section into a long oval. See pictures above. Place one pastrmajlija on a pizza peel at a time. Dust pizza peel with flour or corn meal to prevent pastrmajlija from sticking. When the dough is on your pizza peel, place ¼ of the seasoned pork on top of the the pastrmajlija. Carefully transfer the pastrmajlija onto your pizza oven. Repeat this for remaining of your pastrmajlijas. You should be able to fit 2 at a time on the pizza stone depending on the size of your pizza stone.
Bake pastrmajlijas for about 12-15 minutes or until the pork pieces are fully cooked through and the edges of the pastrmajlija are golden brown. Remove from oven by removing one Pastrmajlija at a time. Do not touch hot pizza stone.
Immediately after you remove each pastrmajlija from the oven, using a pastry brush, spread the oil from the pork over the edges ove the whole pastrmajlija. This will give it its unique flavor and softon the dough.
Sprinkle top of each pastrmajlija with crushed red pepper and serve with pickled hot chili peppers