Chef's Recipes

Strada Nova pizza

Australian Gourmet Traveller recipe for Strada Nova pizza by Rita Macali from Supermaxi restaurant in Melbourne.

By Rita Macali
  • Serves 8
  • 20 mins preparation
  • 30 mins cooking plus standing, proving
Strada Nova pizza
Strada Nova pizza

“The name is inspired by the street in my home town where everyone walks in the afternoon for the passeggiata.”


  • 200 gm parmesan, coarsely grated
  • 120 gm Gorgonzola dolcelatte, coarsely crumbled
  • 160 gm fior di latte, coarsely torn
  • 12 thin slices flat pancetta, coarsely torn
  • To serve: basil leaves
Pizza dough
  • 3 tsp dried yeast
  • 1 kg “00” flour, sieved
  • For greasing: oil


  • 1
    For pizza dough, combine yeast and 650ml warm water in a bowl and set aside until staring to foam (10-12 minutes). Meanwhile, combine flour and 3 tsp fine sea salt in a large bowl. Make a well in the centre, add yeast mixture and mix to form a dough. Turn onto a lightly floured surface, knead until smooth and elastic (8-10 minutes), place in a lightly oiled bowl, cover with a damp tea towel and stand in a warm place until doubled in size (1-1½ hours). Knock back dough, divide into 4, then set aside again, covered with a damp tea towel, until doubled in size (45 minutes-1 hour).
  • 2
    Place a pizza stone or heavy-based oven tray in oven and preheat oven to 220C. Roll one piece of dough into a 3mm-thick disc, transfer to pizza stone, scatter with a quarter of the cheeses and top with a quarter of the pancetta and bake until golden and crisp (10-12 minutes). Repeat with remaining pizze, scatter with basil and serve hot.


This recipe makes four large pizze.
This recipe is from the August 2010 issue of

  • Author: Rita Macali