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'Nduja Pizza

‘Nduja is a type of spicy, spreadable salami, originating in Italy. With a fiery heat, it gives this pizza a punchy flavour, but if you’re veggie, just leave it off.

Dough recipe adapted from Nonna Box


For the pizza dough:
00 pasta flour, 1kg
Water, 600ml
Dried yeast, 3g
Salt, 15g

To Top:
Mozzarella, torn  
Basil, torn
Capreolus ‘nduja, a few teaspoons per pizza, or less if you want a gentler heat
Gay Farmer olive oil, for drizzling


1. To start, make the pizza dough. Place the flour in a large mixing bowl. In a separate bowl, add warm water and the dried yeast, and mix until combined.
2. Using a dough hook, turn the mixer onto a gentle speed and slowly pour in the water and yeast to the flour. 

3. Knead until everything is well-combined, then continue kneading for another 15 minutes.    

4. Add the salt and mix until combined.   

5. Place to smooth dough into a clean, lightly oiled bowl, and cover with a tea towel. Leave in a warm place until doubled in size, around 2-3 hours.
6. Divide the dough into four equal parts and shape into balls.
7. Dust a tray with flour and place the dough balls onto the tray. Cover with a tea towel and leave for a further 30 minutes.
8. Now you’re ready to make the pizzas!
9. Lightly flour your work surface, and using a rolling pin, roll the pizza dough until very thin and circular in shape (don’t worry, it doesn’t have to be perfect).
10. Pre-heat your oven to as high as it’ll go and place an upturned baking tray in the oven on the top shelf.
11. Top the dough with a little passata, torn mozzarella, and 'nduja, transfer to the tray and cook for 8-10 minutes until crisp.
12. Once cooked, add basil and a drizzle of olive oil.