Name: La Pizzeria Italian Pizza and Bars CAPRICCIOSA Recipe
Cook time: 2 h
Total time: 2 h
Yield: 2 servings
Cuisine: Italian
Ingredients: 3.25 cups all-purpose flour; 1.25 cups warm water; 2 tsp instant dry yeast; 2 tbs olive oil; 1.5 tsp salt; 0.5 tsp sugar; 1 cups canned crushed tomatoes; 1 tbs tomato paste; 1 tsp extra-virgin olive oil; 1 clove garlic; 1 tsp dried oregano; 0.5 tsp dried basil; 0.5 tsp salt; 0.25 tsp black pepper; 0.25 tsp sugar; 10 oz fresh mozzarella; 6 oz artichoke hearts (jarred, quartered); 4 oz Italian ham (prosciutto cotto or cooked ham), thinly sliced; 6 pieces anchovy fillets (packed in oil), drained; 4 oz mushrooms (cremini or button), sliced; 1 tbs grated Parmesan or Pecorino; 1 tbs extra-virgin olive oil; 6 pieces fresh basil leaves; 0.25 tsp cracked black pepper; 0.25 tsp red pepper flakes

Method

Dough

Activate & mix dough

Combine warm water (about 105–115°F / 40–46°C), sugar and instant dry yeast in a bowl. Stir and let sit 5 minutes until foamy. In a large bowl or stand mixer fitted with a dough hook, combine flour and salt. Add the yeast mixture and 2 tablespoons olive oil. Mix until a shaggy dough forms.

Knead

Knead by hand on a lightly floured surface or with the mixer on medium-low for 8–10 minutes until the dough is smooth, elastic, and slightly tacky. Add small extra flour if excessively sticky (1 tablespoon at a time).

First rise

Lightly oil a clean bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled in size, about 1 to 1¼ hours.

Divide & rest

Punch down the dough, divide into two equal portions for two 12-inch pizzas (or keep whole for one large). Shape into balls, coat lightly with oil, cover, and rest 15–30 minutes before shaping.

Tomato sauce

Mince the garlic. In a small saucepan over medium heat, warm 1 teaspoon extra-virgin olive oil. Add the garlic and cook 30 seconds until fragrant but not browned. Add crushed tomatoes, tomato paste, dried oregano, dried basil, salt, pepper and sugar. Stir and simmer gently for 8–10 minutes to thicken slightly. Taste and adjust seasoning. Remove from heat and let cool to room temperature before spreading on dough.

Toppings

Prepare toppings

Preheat oven to 500°F (260°C) with a pizza stone or inverted baking sheet on the middle rack for at least 30 minutes. Drain jarred artichoke hearts and pat dry, quarter if needed. Slice mushrooms thinly. Tear or slice mozzarella into 1/4-inch pieces and pat dry to avoid excess moisture. Thinly slice or fold the Italian ham into bite-sized pieces. Drain anchovy fillets and pat lightly with paper towel.

Shape dough

On a lightly floured or semolina-dusted surface, press and stretch one dough ball into a 12-inch round, leaving a slightly thicker edge for a crust. Transfer to a pizza peel dusted with flour or parchment paper if using a baking sheet.

Assemble pizza: spread about 1/2 cup of the prepared tomato sauce evenly over the dough, leaving a 1/2–1 inch border. Distribute half (about 5 oz) of the mozzarella evenly. Arrange artichoke quarters (about 3 oz), sliced mushrooms (2 oz), and pieces of Italian ham (2 oz) evenly. Place 3 anchovy fillets spaced around the pie (or more to taste). Sprinkle 1/2 tablespoon grated Parmesan over the top. Drizzle 1/2 tablespoon extra-virgin olive oil and finish with a light dusting of cracked black pepper and red pepper flakes if desired.

Bake

Slide the pizza onto the preheated stone or baking sheet. Bake at 500°F (260°C) for 8–12 minutes, rotating halfway through if necessary, until the crust is golden and cheese is bubbling and lightly browned.

Finish & serve: remove pizza from oven. Scatter fresh basil leaves on top, drizzle remaining 1/2 tablespoon olive oil if desired, and let rest 2 minutes. Slice and serve hot. Repeat assembly and bake for the second dough ball if making two pizzas.

Capricciosa Recipe