Happy Cappy Recipe
Ricotta, garlic, hot capocollo, mozzarella, basil, evoo, hot honey
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Ingredients
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Dough & Assembly
Cheeses & Dairy
Meat & Heat
Sauce & Seasoning
Optional Finish
Method
Dough & Assembly
Preheat oven
If using a wood-fired oven, prepare it to a cooking temperature of about 700–800°F (370–430°C). If using a home oven, preheat pizza stone or steel to the highest temperature (500–550°F / 260–290°C) for at least 45 minutes.
Lightly dust your work surface with the 1/4 cup flour. Place the room-temperature dough ball on the surface and gently press and stretch from the center outward to a roughly 11–12 inch (28–30 cm) round, keeping a slightly thicker rim. Avoid tearing; let gravity help and rotate the dough as you stretch.
Brush the dough surface lightly with 1 tablespoon of EVOO, leaving the rim bare to crisp and brown.
Cheeses & Dairy
Season the ricotta: in a small bowl combine the ricotta, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and the minced garlic. Mix until smooth and well-distributed. Taste and adjust salt if needed.
Distribute the ricotta mixture over the dough in dollops (use all of the ricotta), leaving the outer 1-inch rim. Space the dollops so the cheese will melt and spread without overloading the center.
Scatter the torn/sliced fresh mozzarella evenly over the pizza, keeping some open spots so the ricotta and crust get heat exposure and the mozzarella melts into strings.
Meat & Heat
Tuck the thin slices of hot capocollo across the pizza in a single layer. If you prefer a slightly crisper char, place the capocollo under some mozzarella so the meat makes contact with the hot surface; for softer, more pronounced savory flavor leave slices on top.
Sauce & Seasoning
Drizzle the remaining 1 tablespoon EVOO sparingly over the pizza and around the rim for extra browning.
Transfer the pizza to a peel dusted with semolina or cornmeal and slide into the oven (or place on the preheated stone/steel). Bake until the crust is blistered and leopard-spotted and cheeses are bubbling and slightly golden — about 2–4 minutes in a very hot wood-fired oven or 7–9 minutes in a home oven at max temperature. Rotate halfway for even cooking.
Remove the pizza from the oven. Immediately scatter the torn basil leaves over the hot pizza so they wilt but remain vibrant.
Drizzle 2 tablespoons of hot honey evenly over the pizza. If your hot honey is very sweet or intense, start with 1 tablespoon, taste, and add more to preference.
Optional Finish
If desired, sprinkle the grated pecorino/parmesan evenly and a pinch of chili flakes for extra heat. Let the pizza rest 1–2 minutes, then slice and serve hot.