Scugnizielli Pizza Nutella & Natella, Gelato Vanille Recipe

Activate yeast

In a small bowl, combine warm water (about 105–115°F / 40–46°C) with the sugar and active dry yeast. Stir gently and let sit 5–8 minutes until foamy.

In a large bowl or stand mixer fitted with a dough hook, combine the flour and salt. Make a well and add the foamy yeast mixture and olive oil.

Mix on low until ingredients come together, then knead by hand on a lightly floured surface or with the mixer on medium for 6–8 minutes until the dough is smooth and elastic.

Form the dough into a ball, lightly oil the bowl, place the dough inside and cover with plastic wrap or a clean towel. Let rise in a warm place for 1 to 1¼ hours, until doubled in size.

Punch down the dough, transfer to a floured surface and divide if making multiple pizzas. For a single large scugnizzi-style pizza, stretch/roll the dough into an approximately 12–13 inch round, leaving a slightly thicker rim. Place on a parchment-lined baking sheet or lightly oiled pizza pan. Let rest 15 minutes while you preheat the oven.

Preheat oven to 475°F (245°C). If using a pizza stone, preheat stone in the oven for at least 30 minutes.

Soften Nutella slightly to make it easier to spread: scoop it into a microwave-safe bowl with the softened butter and warm on low power 10–15 seconds, stirring until smooth. Do not overheat—just warm to spreading consistency.

After the dough has rested and oven is preheated, bake the plain stretched dough for 8–10 minutes until the crust is puffed and lightly golden. The surface should be cooked but not deeply browned—this will prevent the Nutella from burning in a second brief bake if you choose to warm after topping.

Remove the pizza from the oven and let cool 2 minutes. Using an offset spatula or spoon, spread the warm Nutella mixture evenly over the center of the pizza, leaving the rim exposed so it stays crisp.

If you prefer the Nutella warm and slightly set on the crust, return the topped pizza to the oven for 1–2 minutes; watch closely so the spread does not scorch. Alternatively serve with Nutella at room temperature so the gelato melts on contact.

In a chilled mixing bowl, whip the cold heavy cream to stiff peaks using a hand or stand mixer (about 3–4 minutes).

Gently fold the sweetened condensed milk, vanilla extract and a pinch of salt into the whipped cream until fully incorporated and smooth. Do not overmix (you want to keep the whipped volume).

Transfer the mixture to a loaf pan or airtight container, smooth the top, cover with plastic wrap (pressing it to the surface to avoid ice crystals) and freeze at least 4 hours or overnight until firm.

When ready to serve, remove gelato from freezer 5–10 minutes to soften slightly for easy scooping.

Dust the Nutella-covered pizza lightly with powdered sugar and scatter the toasted chopped hazelnuts over the top.

Slice the scugnizielli pizza into 6 slices. Place a generous scoop (about 1/3 cup) of the vanilla gelato on each slice or serve scoops alongside the warm pizza so guests can place gelato on a hot slice—the contrast of warm Nutella and cold vanilla is the hallmark.

Garnish with fresh mint leaves if using. Serve immediately so the gelato softens slightly against the warm pizza but doesn't completely melt.