Scugnizzo Pizza Recipe - Pizza From Naples a new book

 A new book titled 'Pizza from Naples' is due for release 1st September.

Now I must say, this really is a fantastic book, if you love pizzas then you need this book!

Here's a pizza I made from it - read on for the recipe:

I think anyone would find the book really, really easy to follow. 
Both myself and Paul (the husband) truthfully said it was one of the best pizzas we've ever had.

 Here's the cover of the book:

  It's full of seriously good photos that make you want to eat a pizza upon seeing them.  But more importantly, it's full of recipes for just about every pizza imaginable.

You can read my full review here.

Print this Recipe

Okay here we go:

Please note the dough recipe will make three bases - so you can freeze two.

Pizza dough makes 3 x 12 inch bases:

15g fresh yeast - read instructions on packet if using dried (usually half the amount)

1 teaspoon salt

300ml water
500g extra strong bread flour

 How:

Put the fresh yeast in a jug along with the salt and water.  Mix thoroughly to make sure the yeast is fully dissolved.

Put the flour in a bowl, make a hole in the middle and pour in the yeast mixture.  Mix all together to form a smooth dough.

When it's smooth, cover the bowl with a tea towel and leave to rest for 1 hour.

The dough should rise during this resting time.  Make sure it has risen to double its size before cutting or breaking it into pieces.

After the dough has risen, cut or break it into pieces to make three dough balls.  The balls can be rolled in the palm of your hand or on the kitchen worktop.

Leave the balls to rise again for at least another hour.  The dough can then be stretched with your hands of a rolling pin if you prefer.

**Freeze the over two after rolling them out - just cover in cling film and wrap gently in foil making sure you keep the pizza base shape.

Tomato (Napoletana) sauce enough for one pizza: 

1x400g tin of good quality Italian plum tomatoes - drained well from juice

2 or 3 teaspoons of extra virgin olive oil

salt to taste

2 cloves garlic - very finely chopped

pinch of dried oregano

How: 

Please note, I've shown the amounts that I used.  Drain the tomatoes from their juice and put them in a bowl.  Squish them between your fingers to break them up. Combine all the ingredients together in the bowl and mix well.

Cover with film and refrigerate overnight if possible to let all the ingredients amalgamate.

**Be sure to remove it from the fridge -and give it a stir - about an hour before you want to use it.  

For the Scugnizzo (Street urchin) Pizza:

1 pizza dough base - see above

1 portion of tomato sauce - see above

100g shredded mozzarella - I used a 50/50 mixture of cheddar 

2 or 3 slices of Prosciutto

7 sliced of hot salami 

How: 

Preheat your oven to  230c/450f or Gas 8 for an hour - yes an hour!

I used a pizza stone (marvelous things) which must go into a cold oven.  

I dusted it with flour first to stop the pizza sticking.

If you don't have one you can oil a 30cm (12 inch) pizza tray and place your pizza base on the tray.  Using a spoon, spread your tomato sauce on the dough leave a 1cm (1/2 inch) edge.

Sprinkle over the mozzarella and cheddar.  Top with the Prosciutto (tear each slice into 3 pieces.  Now put the salami evenly over the pizza and bake for about 15 to 20 minutes.

For more delicious recipes, you'll have to buy the book!

'Pizza from Naples' is published by New Holland Publishers.