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Shrimp Scampi Pizza

testthumbIn this episode of Culinary Secrets with Chef Tomm, I will show you how to make the perfect Shrimp Scampi Pizza.  This is a classic New England Pizza.  This style of pizza is what put Connecticut on the map in the pizza world.  You will be able to watch the show, get the recipe for the Neopolitan Pizza dough and the shrimp scampi pizza recipe.


Shrimp Scampi Pizza

Neapolitan Style pizza crust

Yields 2 pizza doughs


22 oz         High gluten flour or bread flour

1Tbs                  Honey

1Tbs                  Kosher salt

1tsp                   Instant yeast

2Tbs                  EVOO ( Extra Virgin Olive Oil )

1 3/4C        Water cool



Place the flour water, oil, sugar, salt and yeast in a bowl and mix until fully incorporated.  The dough should pull away from the bowl, approximately 4-5 minutes.  Remove from the bowl divide in half and roll the dough into a ball, ensuring that the bottom of the ball is sealed.  Place the dough on a sheet pan put a light coat of oil on it, cover it with plastic wrap then place in the refrigerator.  Let the dough proof slowly overnight.  The dough is now ready to use.

Chefs Note: This dough can be made in advance and frozen.  Put the dough in flour then put it in a Ziploc bag then freeze it.  When needed place in the refrigerator the day before needed and it will be ready for use.  This can’t really be rushed.  A common mistake will be to put it on the counter to let it defrost.  What happens there is that the dough will defrost unevenly and the outside will be over proofed and the inside could still be frozen.  You may be able to get away with 5 or 6 hours in the refrigerator.



Tbs=Tablespoon                      tsp=teaspoon

C=Cup                                                oz= ounces


Shrimp Scampi Pizza



1pound                        Shrimp 16-20 sliced in half the long way

1                                  Pizza Dough

12 ounces                    Mozzarella Cheese shredded

1C                               Extra Virgin Olive Oil

½ C                             Chopped Garlic

5oz                              Parmesan Cheese or as needed

1oz                              Capers

As Needed                  Dry Basil

As Needed                  Oregano

To Taste                      Salt & Pepper

As needed                   Corn Meal



Cut the garlic in a fine dice placing it in the Extra Virgin Olive Oil and let sit.

Sprinkle a small amount of cornmeal on the pizza peel or sheet pan. Roll out the dough to the desired size and place on the peel.  Paint the oil/garlic mixture evenly on the dough making sure you leave an inch for a border. Place the shrimp down evenly across the pizza.  Don’t try to put all of the toppings in the middle.  Sprinkle the dough with the Parmesan Cheese just to take off the shine of the oil. Sprinkle the capers, a little of the Oregano and Basil  along with the salt and pepper.

Cover the entire pizza with mozzarella cheese.  Place in a 500-degree F. oven for about 10 minutes until it is golden brown.

Chefs Note: If you do not have a pizza stone use a sheet pan.  Remember to preheat the oven if you are using a stone.  16-20 shrimp refer to the size of the shrimp i.e. there are 16 to 20 of them per pound.  You can use the size that suits you best.



Tbs=Tablespoon                      tsp=teaspoon

C=Cup                                           oz= ounces


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  1. yeaheverday says:

    beast !!!! rock on? chief !!

  2. FWYC05 says:

    hey? chef tomm good first episode. i love this pizza when we made it in class :) keep on going

  3. chefantone says:

    excellent job like the music and? pace and graphics excellent

  4. Nick says:

    Chef Tomm, you should change the name for this dish from “shrimp scampi pizza” to! Man this looks good

  5. Chef Tomm says:

    Hello Nick, I really Love this pizza too. Did you get a chance to make it yet?

  6. Chef Tomm says:

    Hello, Thanks for writing to me. Sorry that you had difficulties seeing parts of my site. How could I make this easier for you to se? What parts are you having difficulty seeing.


  7. Chef Tomm says:

    I normally let it rest overnight

  8. Chef Tomm says:

    Letting it rest is best

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