Pizza Caprino Recipe

Activate yeast and mix

Combine warm water (about 100–110°F / 38–43°C) and active dry yeast in a small bowl. Let sit 5–10 minutes until foamy. In a large bowl, mix flour and salt. Make a well, add yeast mixture and 1 tablespoon olive oil. Stir until a shaggy dough forms.

Knead and rise

Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. Place in a lightly oiled bowl, cover with plastic wrap or a towel, and let rise in a warm place until doubled, about 1–1.5 hours.

Shape

Preheat oven to 500°F (260°C) with a pizza stone or an inverted baking sheet inside. Punch down dough and divide into 2 equal portions for 10–12" pizzas (or keep whole for one large). Let rest 10 minutes, then stretch or roll each portion into a 10–12" round on a lightly floured surface.

While dough rises, make the sauce. Heat 1 tablespoon extra-virgin olive oil in a small saucepan over medium heat. Add minced garlic and sauté 30 seconds until fragrant (do not brown). Add crushed San Marzano tomatoes, dried oregano, salt and black pepper. Reduce heat to low and simmer gently 10–12 minutes until slightly thickened. Taste and adjust seasoning. Remove from heat and let cool slightly.

Prepare mushrooms and onions

Toss sliced mushrooms with 1/4 tsp salt, 1/4 tsp black pepper and a light drizzle (about 1 tsp) of olive oil. This seasons them and prevents excess moisture on the pizza. Keep thinly sliced red onion separate.

Assemble pizzas

Slide stretched dough onto a pizza peel dusted with semolina or flour (or use parchment). Spread about 1/2 cup of the San Marzano sauce evenly over each 10–12" crust, leaving a 1/2" rim. Distribute torn Fior di Latte pieces evenly, then scatter sliced mushrooms and thin red onion slices. Crumble goat cheese over the top in small dollops so it melts in pockets. Drizzle 1/2 tablespoon olive oil over each pizza.

Bake

Transfer pizza to the preheated stone or inverted baking sheet. Bake at 500°F (260°C) for 8–12 minutes, rotating halfway, until the crust is golden and cheese is bubbling and slightly blistered. Baking time depends on oven and thickness.

Finish and serve

Remove pizza from oven. Scatter fresh basil leaves over the hot pizza. Let rest 2 minutes, then slice and serve immediately. Make sure to serve any remaining goat cheese or extra basil alongside if desired.