Santarpio's is an East Coast institution that has been serving Bostonians since 1903. The place is filled with thick Boston accents and Frank Sinatra on the jukebox. The pie features jumbo shrimp slathered in rich garlic butter on a bed of fresh mozzarella. Shrimp scampi is the Italian-American dish in which shrimp are baked in garlic butter and nestled under a bed of bread crumbs and cheese. It’s all that and more on a pizza.
For the crust:
- 1 3/4 Cup bread flour, plus more for dusting
- 2 Teaspoons sugar
- 1 Teaspoon active dry yeast
- 1/2 Cup water
- 3 Tablespoons water
- 1 Tablespoon extra-virgin olive oil, plus more for greasing
- 1/2 Teaspoon salt
For the scampi topping:
- 4 Tablespoons unsalted butter
- 4 cloves garlic, minced
- Zest and juice of a lemon
- 2 Tablespoons fresh flat-leaf parsley, chopped
- 1 Teaspoon salt
- 1/2 Teaspoon freshly ground black pepper
- 1 Pound peeled, deveined shrimp
- 1 Ounce Parmigiano Reggiano, grated
- 8 Ounces fresh mozzarella, thinly sliced
- 1/2 Cup panko bread crumbs
- 1 Tablespoon extra-virgin olive oil
- 1 Tablespoon chopped fresh flat-leaf parsley
For the crust:
Place the flour, sugar, and yeast in the bowl of a stand mixer fitted with the dough hook. Mix on low to combine, about 5 seconds. Add the water and the olive oil and mix until a ball forms, about 2 minutes.
Turn off the mixer and let the dough rest for about 10 minutes. Add the salt. Knead on medium speed for 12 minutes. If the dough is too wet or sticky, add a teaspoon of flour and mix until a ball comes cleanly off the side of the bowl. When the dough is ready it should be firm, smooth, and supple.
To test elasticity, hold a 1-inch piece between your fingers and stretch the dough to make a windowpane. It should look like bubblegum. If not, knead for 5 minutes more and test again. Keep going until the dough passes the test, up to 30 minutes more.
Pour a teaspoon of olive oil into a medium bowl. Wet your hands with water, shape the dough into a ball, and place it in the bowl. Turn the dough to coat it with oil. This prevents a crust from forming on its surface as it rises. Cover the bowl with plastic wrap and let the dough rise in the refrigerator overnight or up to 72 hours. After about 12 hours, the dough will be wider and taller, approximately doubled in size. Rest the dough on the counter until it comes to room temperature, about 1 hour.
To shape the dough, lightly flour a clean, dry countertop. Gently place the round of dough on your counter. Do not knead or press on it. Instead, let it settle. Dust the top with flour. Make dimples in the dough with your fingertips by pressing down in the middle to stretch it out. At the same time, move the dough around in a circle with your fingertips. A 1-inch rim should form naturally. Press your fingertips along the inside of the rim, moving in a circle. Place your hands on the dough, fingers up against the rim, and push out while turning in a circle. Add more flour if necessary, to ensure the dough slides easily. Pick up the dough to finish stretching it out. Slide your hands underneath and pick it up. Let the dough fall around your hands to stretch it. Keep your hands along the edges, rather than in the middle. The dough should be 16 inches in diameter.
The New York dough is a good one to hand-toss because it’s sturdy, flexible, and stretches well, and it’s not sticky. Pick up the dough and, with your palms down, drape the dough over the knuckles of both hands. Toss the dough a few inches into the air and put a little spin on it to rotate the dough. Do this several times and keep the dough close to your hands. Don’t throw it up into the air. That is not necessary and it will probably end up on the floor. The dough should be thin in the center with a ring around the edge. It should be about 16 inches in diameter.
Place the Dough on the Pan or screen and spray a round 16-inch pizza pan with nonstick cooking spray and then lightly coat with flour. Place the pan next to the dough on the counter and quickly pick up the crust while sliding it onto the pan. Reshape as necessary into a round or oval shape. Your New York–style dough is now ready for the pizza toppings.
Move an oven rack to the lowest position. Preheat the oven to 500 degrees F for 30 minutes.
For the scampi topping:
Melt the butter in a medium skillet over medium-high heat. Add the garlic, lemon zest and juice, parsley, salt, pepper, and shrimp and stir for 1 minute. Turn off the heat. The shrimp will be partially cooked. Add the Parmigiano Reggiano and stir.
Shape the dough and place it on the pizza pan or screen.Top with the sliced mozzarella, leaving a 1-inch border around the edge. Add the shrimp. Drizzle the garlic butter over the pizza. Sprinkle the panko on top and drizzle with the olive oil. Bake the pizza for 15 to 20 minutes, until the crust is deep brown and the toppings are bubbling.
Check underneath with a metal spatula to ensure the bottom crust is deep brown too. Let the pizza rest for 5 minutes. Sprinkle the pizza with the chopped parsley, then cut it into 8 wedges and serve.