The Wood-Fired Blog

Pizza Sorrentina in the Wall Street Journal

Friends and family are always sending me interesting articles and recipes on pizza and pizza ovens — and I’ve been meaning to post this one for a while.

Sorrento is located on a peninsula on the southern edge of the Bay of Naples. According to our friends at Wikipedia:

Sorrento (Neapolitan: Surriento) is a small town in Campania, southern Italy, with some 16,500 inhabitants. It is a popular tourist destination which can be reached easily from Naples and Pompeii, as it lies at the south-eastern end of the Circumvesuviana rail line. The town overlooks the Bay of Naples as the key place of the Sorrentine Peninsula, and many viewpoints allow sight of Naples itself, Vesuvius and the Isle of Capri.


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In addition to its natural beauty and access to the sea, Sorrento is known for its wonderful lemons and Limoncello. The lemon trees are well maintained on terraces throughout the peninsula. We stayed just outside Sorrento the first time we visited the Naples area, and had a great time, so this recipe has a little bit of special meaning for me.

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The toppings are:

18 thin lemon slices (about 3 lemons’ worth)

9 ounces smoked fresh mozzarella, thinly sliced

15 large leaves fresh basil

You can Read the Entire Article and See the Recipe Here. Interestingly, their dough uses Caputo flour, but it also includes sugar and olive oil.

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