This Sausage, Panna, and Scallion pizza from Nancy Silverton’s Pizzeria Mozza is one of those life changing pies. It is perfectly balanced showcasing Nancy’s signature crust utilizing a combination of ingredients that is typical of her style, simple yet different that anything you’ve ever had. Cream, Fennel Sausage, SCALLION, fennel pollen, mozzarella. After you make this pizza (or head over to Mozza and try it) you will understand why scallion is in all caps (and you will then become obsessed with topping your pizza with scallions).
It’s been a while since my days at the Mozzaplex, but when I did work there and was exposed to these amazing pizzas on a daily basis, it was sometimes difficult to venture out and bring myself to enjoy other pizza joints. However as with all things one might be intensely exposed to there eventually becomes a thirst for something different. Since then Jenny and I have traveled far and wide both in the U.S. and in Italy and in the process have eaten A LOT of great pizza in various styles – however lately this seems to be only pizza I have been craving mostly because of the incredible crust that Nancy has developed.
What is even more incredible is how genius the pizza dough recipe from the Mozza Cookbook is. Pizzeria Mozza uses a wood burning oven. In most cases one would not be able to achieve a wood burning oven style pizza in a home oven, however this recipe has been adapted for the home oven and somehow manages to result in a pizza crust that is nearly an exact replica of the restaurant version. And the best part? As you will find in the photos below even my 2 year old son Preston can make it.
In order that I do not have to write 8 paragraphs on how to stretch pizza dough, here is a quick video on how to do it. The only thing I would do differently is to not use semolina on your work surface, but rather just your bread flour, however you will need semolina to dust your peel.
A note on making pizza or baking in general: If you grab a digital scale and measure your ingredients in ounces/grams you are going to have a much better chance of achieving the desired results.