19.12.09

AUTHENTIC PIZZA PUGLIAN - STYLE PIZZA RECIPE | Sedicipuglia con Clementina

A rustic gem from Puglia, full of history and Mediterranean flavor

This is the authentic recipe for Gargano-style pizza – a culinary treasure that holds centuries of tradition and genuine flavors. The dough, lovingly made with soft potatoes, quality flour, and yeast, creates a fluffy, fragrant base – the secret to every great pizza.

But the real star is the Pizza Paesana (Rustic Country Pizza), a flavor explosion that delights the senses with its Mediterranean aroma. Garlic, ripe tomatoes, olive oil, and grated pecorino cheese come together beautifully on the crispy crust, making every bite unforgettable.

🍕 INGREDIENTS FOR THE DOUGH (makes 2 large and 1 small pizza):

• 1 kg of all-purpose flour (or spelt flour for a more rustic version)

• 2 boiled potatoes, mashed

• 1 tbsp coarse salt

• 25 g fresh yeast

• 450–500 ml warm water

🥣 INSTRUCTIONS – HOW TO MAKE THE DOUGH

Start by forming a well with the flour on a clean surface. Add the mashed potatoes, salt, and the yeast previously dissolved in a bit of warm water. Mix carefully, slowly adding warm water until you get a smooth, soft dough.

Tip: If using spelt flour, you may need a little more water.

Knead the dough until smooth and elastic. Place it in a bowl greased with extra virgin olive oil and cover with plastic wrap. Let it rise for at least 1 hour.

After rising, roll out the dough to about 1 cm thick and place it on baking trays. Let it rise again for another hour. You’ll get two large oven-size pizzas and a smaller one – all irresistibly good!

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TOPPING – RUSTIC PIZZA (PIZZA PAESANA)

Brush the risen dough with extra virgin olive oil and top with:

• Extra virgin olive oil

• 3 garlic cloves, finely chopped

• 15 cherry tomatoes, diced

• A generous handful of grated pecorino cheese

• A few large parsley leaves, torn

• A pinch of salt

Bake in a preheated ventilated oven at 180°C / 355°F for 20–25 minutes, until golden and delicious.

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POTATO AND ONION PIZZA

• ½ onion, thinly sliced

• 2 boiled potatoes, cut into ½ cm slices

• A handful of fresh rosemary

• 2–3 cherry tomatoes, halved

• 3 tbsp extra virgin olive oil

• A pinch of salt

Top the dough with the ingredients, bake at 180°C / 355°F for about 20 minutes, and enjoy this hearty, rustic pizza straight from the heart of Puglia.

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✨ Whether it's Pizza Paesana, Potato & Onion, or a simple Tomato and Potato version, this homemade pizza is a tribute to Southern Italian tradition – from Sedicipuglia with Clementina, with love.

ITALIAN RECIPES IN ENGLISH FOR YOU 

Tags:

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