Scamorza Pizza Recipe
Make Scamorza Pizza Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Sauce
Toppings
For Baking/Finishing
Method
Dough
- 1
Proof yeast
In a small bowl, combine warm water (100–110°F / 38–43°C), sugar, and active dry yeast. Stir gently and let sit 5–7 minutes until foamy and fragrant.
- 2
Mix dough
In a large bowl or the bowl of a stand mixer fitted with a dough hook, combine 3 cups all-purpose flour and 1.5 tsp fine sea salt. Make a well in the center and add the yeast mixture and 2 tbs olive oil. Mix until the dough comes together—about 2–3 minutes by mixer or 4–6 minutes by hand.
- 3
Knead
Knead the dough on a lightly floured surface or with the mixer for 6–8 minutes until smooth, elastic, and slightly tacky but not sticky. Add up to 2 tbs more flour if excessively sticky.
- 4
- 5
Divide and rest
Punch down the dough and divide into two equal balls (for two 11–12-inch pizzas) or keep whole for one large pizza. Place dough balls on a tray, lightly oil the tops, cover, and rest 20–30 minutes to relax the gluten before shaping.
Sauce
- 6
Prepare sauce
While the dough rises, combine 1 cup crushed San Marzano tomatoes or passata with 1 minced garlic clove, 1 tsp olive oil, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper in a bowl. Taste and adjust seasoning. No-cook sauce is preferred for fresh tomato flavor; if you prefer, simmer gently 8–10 minutes to reduce slightly then cool.
Toppings & Assembly
- 7
Preheat oven
Place a pizza stone or inverted baking sheet on the middle rack and preheat oven to the highest temperature (500–550°F / 260–290°C) for at least 45 minutes. If using a home oven that reaches only 475–500°F, preheat as high as possible.
- 8
Stretch dough
On a work surface dusted with semolina or cornmeal and a little flour, gently press and stretch one dough ball into an 11–12-inch round, leaving a slightly thicker edge for the crust. Do not use a rolling pin if you want an airier rim; use your hands to coax an even center and rim.
- 9
Assemble pizza
Transfer the stretched dough to a pizza peel or sheet dusted with semolina. Brush the dough lightly with 1/2 tbs olive oil. Spread a thin layer (about 1/2 cup) of the tomato sauce over the center, leaving a 1/2–3/4-inch border. Distribute about half of the shredded or sliced scamorza (5 oz) evenly over the sauce. If using prosciutto, reserve for after baking or lay lightly before baking for slight crisping.
- 10
Bake
Slide the pizza onto the preheated stone or baking sheet. Bake at 500–550°F (or highest oven temp) for 7–9 minutes, rotating once halfway, until the crust is blistered and golden and the scamorza is melted and bubbling. If your oven is cooler, bake 10–12 minutes and watch for bubbling and browning.
- 11
Finish
Remove pizza from oven. Immediately scatter fresh basil leaves over the hot pizza and arrange prosciutto slices if using (the residual heat will warm the prosciutto without overcooking it). Drizzle 1/2 tbs olive oil over the top, sprinkle crushed red pepper flakes and 1/4 tsp coarse finishing salt to taste. Let rest 2 minutes, then slice and serve.