Copycat O'scugnizzo Pizza

I grew up in a town called Utica, New York, this is a copycat favorite upside-down pizza that has been around since 1914 called O'scugnizzo.


The pizzeria remains open, and ships their famous style all of the U.S still open to date, and that's many Uticans first stop when visiting home.


This was my favorite place to hang out with friends any night of the week and a family favorite so I decided since moving away to try and recreate it.


Although nothing will take the place of the real deal, upside-down pizza is assembled the same and a delicious copycat or a miles away memory.


The sauce is delicious and full of flavor, but the secret is using a great whole milk cheese and the layering of the pizza.


I can only savor the moments of getting a slice of #8 when I visit again which is my favorite loose sausage-style pizza.


When making a copycat recipe, you really want it to come together as the original and our pizza will be a pleasant surprise.


If you're familiar with Utica, New York, check out the links below for other foods our town is famous for.


Utica is famous for Tomato Pie, Italian Greens, Italian Lemon Ice, Pizza Fritta, Chicken Riggies, Manny's Cheesecake, Oscugnizzo Pizza, Pusties and Rosato Chocolate Cookies.


Scroll down and get my printable directions and recipe.

Upside Pizza

The sauce and grated cheese are on the top of the cheese, so that makes the difference of calling it an upside pizza, check out the photos below.


This pizza made by O'scugnizzo Pizzeria is one of the best pizzas around if you love this style.


Of course, nothing can compare to the original, but being 1900 miles away it's the next best pizza available making our copycat recipe.


This pizzeria was founded in 1914 by Eugeno Burlino, who came to Utica from Naples in the late 1800s. They were officially declared the 2nd oldest pizzeria in the country..


If you go to their website you can try the original shipped from Utica, N.Y., and order online!

Some Of The Differences

• steps for upside-down pizza
• the dough is pre-baked since we don't have a pizza oven 
• meat goes first on top of dough IE sausage etc.
• the cheese goes on next
• the sauce goes on when the pizza is cooked all the way through
• last, the pizza is loaded with Pecorino Romano cheese last

All I could do is try and make the best Copycat O'scugnizzo Pizza as possible until I visit home again.


This will certainly take care of that craving until you can get there to eat the best upsidedown pizza around in Utica, New York.

Tomato Sauce and Tips

1. use a good quality tomato from Italy/European brands only(if using local brands, it won't have the same fresh-tasting tomato sauce)
2. crushed tomatoes have a little more pulp in them and work perfectly
3. use the heated sauce to the finished pizza cooked
4. my sources tell me the loose sausage goes on raw and cooks in a hot 800-degree pizza oven, I cook mine first and drain the grease

Tools Needed

1. This pizza requires a rectangular baking sheet and cut into squares or a round pan for a smaller sized pizza
2. pizza cutter round or scissors style
3. fry pan
4. saucepan
5. wooden
6. spoon
7. Note: for pizza dough homemade is best or you can use store-bought from a bakery

Delicious Pizza Styles

• pepperoni
• sausage
• sausage, mushroom, pepper
• sausage and broccoli rabe
• meatballs crushed
• everything pizza including anchovies

MORE UTICA NEW YORK RECIPES:

Chicken Riggies

Utica Greens

Lemon Ice

Manny's Cheese Cake

Tomato Pie

Pin for later

Upside Down Pizza

The nickname for this style pizza was called upside down because of the layering and unique pie it is.

Living so far from my hometown I have spent many days and nights in the kitchen trying to recreate my favorites until I can get back home for a visit and this is one of them.


The best of the best still remains in Utica, New York and of course and it's originality, this is just a knockoff and it's pretty darn good to us for now.

Copycat O'scugnizzo Pizza

Yield: 10

Author: Claudia Lamascolo

prep time: 25 Mcook time: 45 Mtotal time: 70 M

This is a copycat recipe from my hometown Utica New York famous pizzeria called O'scugnizzo. Living so far away from home and in Florida, nothing came close. This is not exact but it sure is similar in flavor and certainly their secret method of cooking.

ingredients:

• My pizza dough recipe or if you choose to buy it then 1 1/2 pounds of store-bought dough. I use a cookie sheet which is in a rectangular style and the sides are around 2 inches high on the sides of my pan.
• For a sausage pizza around 1 pound ( I hear they put it on raw and that will give the middles of the pizza much soggier)but the authentic way is raw sausage.
• I prefer to cook the sausage first and drain it.
• For the sauce: 28 - ounce can of crushed tomatoes ( I prefer only European-style tomatoes from Italy).
• Toppings choice suggestions:
•  Sliced peppers, olives, pepperoni, eggplant, spinach, ricotta, mushrooms, anchovies, hot peppers, zucchini slices, shrimp, and all kinds of cheeses you prefer like provolone and shredded whole milk mozzarella cheese. You can do a greek style if you like with feta cheese as well, or whatever your family likes. 
• Make the combinations your family loves.

instructions:

How to cook Copycat O'scugnizzo Pizza

1. First, stretch the dough out with floured fingers on a rectangular style cookie sheet pan (the dough should rise to around 1/2 inch to 1 inch high).
2. Pre-cook the dough at 430 degrees until its light brown on top around 15 minutes.
3. In the meantime cook the sausage and drain it (or leave it raw if you want the original style way they add it to the dough raw.
4. Note: since we don't have 800 to 900-degree pizza ovens in our homes, I always fry the sausage first and set it aside. Again the original recipe was said to add the sausage to the raw dough. I always want to ensure the pork is cooked.
5. After the dough is partially cooked, add a little olive oil under the dough onto the pan. Put the dough back in the sheet pan.
6. Add the toppings of choice first then 1/4 inch slices of mozzarella cheese on top evenly over the whole pizza pie.
7. The sauce doesn't go on until after the dough is cooked, crispy, and the cheese is melted.
8. Bake until the cheese melts and desired how dark the crust is browned.
9. As soon as the pizza is cooked, take out the pizza and spread it with sauce, and load it up with romano and parmesan cheese.
10. No, it's not exactly like the best pizza in town but sure is close very close, and will hold you over till you get to the best pizza in town!

Calories
425

Fat (grams)
32

Sat. Fat (grams)
18

Carbs (grams)
29

Net carbs
20

Sugar (grams)
16

https://www.whatscookinitalianstylecuisine.com/2016/04/copycat-oscugnizzo-pizza-recipe_5.html

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Italian food, copycat, pizza recipes, copycat pizza

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COPYCAT O'SCUGNIZZO PIZZA PIN FOR LATER

Utica is also noted for its "Famous Tomato Pie Click Here"