Caprino Recipe

Activate yeast and mix dough

In a small bowl, combine warm water (about 105–115°F / 40–46°C), sugar and active dry yeast. Stir and let sit 5–10 minutes until foamy. In a large bowl, whisk together flour and salt. Make a well in the flour and add the foamy yeast mixture and 1 tablespoon olive oil. Stir with a wooden spoon until a shaggy dough forms.

Knead and rest

Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic (or use a stand mixer with dough hook for 4–5 minutes). Form into a ball, lightly oil the bowl, place dough in bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 60–90 minutes.

Shape

Preheat oven to 500°F (260°C) with a pizza stone or inverted baking sheet inside for at least 30 minutes. Once dough has risen, punch down and transfer to a lightly floured surface. Stretch or roll into a 12–14 inch circle, leaving a slightly thicker rim. Dust a pizza peel or baking sheet with cornmeal or flour and transfer shaped dough to it.

While the dough rises, make the sauce. In a small skillet or saucepan, warm 1 tsp olive oil over medium heat. Add minced garlic and sauté 20–30 seconds until fragrant (do not brown). Add crushed tomatoes, dried oregano, salt and pepper. Simmer gently, 8–10 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning. Remove from heat and let cool slightly.

Prepare toppings

While oven is heating and sauce simmers, slice or tear the fresh mozzarella into small pieces. Clean and thinly slice mushrooms and bell peppers. Pit and slice olives if not pre-sliced. Roughly chop spinach and set aside. If you prefer softer mushrooms and peppers, sauté mushrooms and peppers in 1 tsp olive oil for 2–3 minutes until just softened; otherwise use raw.

Assemble pizza

Spread an even layer (about 3/4 to 1 cup) of the tomato sauce over the stretched dough, leaving a 1/2-inch border. Distribute the mozzarella pieces evenly over the sauce. Scatter mushrooms, olives, spinach and sliced red and yellow bell peppers over the cheese. Sprinkle grated parmesan and red pepper flakes if using. Drizzle 1 tsp olive oil over the top and lightly sprinkle 1/4 tsp coarse salt.

Bake

Slide the pizza onto the preheated pizza stone or baking sheet. Bake at 500°F (260°C) for 8–12 minutes, rotating once halfway, until crust is golden and cheese is bubbling and slightly browned. Baking time will vary with oven and stone; watch closely.

Finish

Remove pizza from oven and let rest 2–3 minutes. Scatter fresh basil leaves on top if using. Slice and serve immediately.

Use a pizza peel or spatula to transfer pizza to and from oven. Leftover dough can be refrigerated up to 24 hours or frozen. Store leftover pizza covered in refrigerator for up to 3 days and reheat in a hot oven or skillet for best texture.