Photograph of the finished Pizza Capricciosa

Italy · Pizza Capricciosa

Pizza Capricciosa

40 min Hands-on time + 8 hr waiting
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 1.1 lb
  • Photograph of Dry yeast Dry yeast 0.1 oz
  • Photograph of Thick tomato passata Thick tomato passata 1 ⅓ cups
  • Photograph of Mozzarella Mozzarella 11.3 oz
  • Photograph of Ham Ham 5.6 oz
  • Photograph of Mushrooms Mushrooms 7.1 oz
  • Photograph of Artichoke Artichoke 5.6 oz
  • Photograph of Black olives Black olives 3.5 oz

Method

  1. 1 Knead the dough with very little yeast and let it rise in the refrigerator for 8 hours; this long time makes the crust fragrant and easy to digest.
  2. 2 Pull the dough by hand from the center toward the edges, leaving a thick border; absolutely do not use a rolling pin.
  3. 3 Spread a thin layer of tomato sauce, then sprinkle with drained mozzarella.
  4. 4 Arrange the four fillings in four separate corners: ham, mushrooms, artichokes, and olives.
  5. 5 Bake on the highest setting in the oven for 7 minutes, until the edges puff up and are browned.

With an appliance

  • Charcoal grill 35 min

    Replace step 5: Place the pizza on a grilling stone 12 cm away from the glowing charcoal, cover with a lid for 5 minutes, and rotate the pizza half a turn after 2 minutes and 30 seconds. The charcoal around the crust will have a smoky, fragrant glow and will cook faster than a regular oven (2 minutes faster), but do not let the flames directly touch the topping.

Start cooking