Capricciosa Recipe

Mix and autolyse

In a large mixing bowl or the bowl of a stand mixer, combine 500 g all-purpose flour and 5 g instant dry yeast. Warm 325 ml water to about 20–24°C (room temperature to slightly warm) and pour into the flour. Mix with a wooden spoon or dough hook until no dry flour remains. Let rest (autolyse) for 20 minutes.

Add salt and oil, knead

After autolyse, sprinkle 10 g salt over the dough and add 15 ml extra-virgin olive oil. Knead by hand on a lightly floured surface for 8–10 minutes until the dough is smooth and elastic, or use a stand mixer with a dough hook on medium speed for 6–7 minutes.

Bulk rise

Form the dough into a ball, place in a lightly oiled bowl, cover tightly with plastic wrap or a damp towel, and leave at room temperature (20–22°C) for 1.5–2 hours, or until roughly doubled.

Divide and cold ferment (optional)

Punch down, divide the dough into two equal portions (~350 g each), shape into tight balls, place in lightly oiled containers, cover, and refrigerate for 12–48 hours for improved flavor. If short on time, proceed immediately.

Bring to room temperature

If refrigerated, remove dough balls 1 hour before baking to come to room temperature. Preheat oven and pizza stone (or steel) to maximum (250–300°C / 475–550°F) for at least 45 minutes.

Place 400 g San Marzano tomatoes in a bowl and crush by hand or pulse briefly with a blender to a slightly chunky purée. In a small saucepan, warm 10 ml olive oil over medium-low heat, add 1 clove smashed garlic and cook gently 30–45 seconds until fragrant — do not brown. Discard garlic, add crushed tomatoes, 1 tsp dried oregano, 1 tsp salt, and 1 tsp black pepper. Simmer on low for 10–12 minutes to concentrate flavor. Cool to room temperature before using on pizza.

Preheat oven as noted above. Slice 300 g Fior di latte into 6–8 mm pieces or tear into bite-size pieces; drain any excess liquid on paper towels. Drain and quarter 200 g artichoke hearts; if jarred in oil, blot lightly. Thinly slice 150 g mushrooms and toss with 10 ml olive oil, 0.5 tsp salt, and 0.25 tsp pepper. Halve and pit 60 g olives. Slice or fold 120 g prosciutto cotto into pieces suitable for topping.

Shape the dough

On a well-floured surface, press and stretch one dough ball into a 30 cm (12-inch) round, leaving a slightly thicker 1–1.5 cm rim for the crust. Avoid overworking so it keeps an airy edge. If using a peel, dust with semolina or flour.

Sauce and cheese

Spread about 120–140 g (roughly 1/3–1/2 cup) of the cooled San Marzano tomato sauce evenly over the dough, leaving the rim clear. Distribute 150 g Fior di latte pieces evenly over the sauce.

Add toppings

Arrange half the prepared mushrooms (about 75 g), half the artichoke quarters (about 100 g), half the prosciutto cotto (about 60 g) broken into pieces, and half the olives (about 30 g) evenly over the cheese. If you prefer, reserve a few pieces of prosciutto cotto to add after baking for a tender finish.

Bake

Transfer pizza to the preheated stone/steel in the oven and bake at highest temperature for 6–10 minutes until crust is puffed and charred in spots and cheese is melted and bubbling. Rotate halfway for even color. Baking time varies with oven temperature; watch closely.

Finish

Remove pizza from oven. Optionally tear 4 fresh basil leaves over the hot pizza and sprinkle 5–10 g grated Parmigiano-Reggiano. If you reserved prosciutto cotto, arrange it on top now. Drizzle a little olive oil (about 5 ml) over the pizza, slice, and serve immediately.