Capricciosa Pizza Recipe

Activate yeast

Warm the water to about 100–110°F (38–43°C). In a small bowl, stir the warm water with the sugar and yeast. Let sit 5–8 minutes until foamy.

In a large bowl or stand mixer fitted with a dough hook, combine the flour and salt. Add the foamy yeast mixture and 1 tablespoon olive oil. Mix until a shaggy dough forms, then knead by hand 8–10 minutes or with the mixer 6–8 minutes until smooth and elastic.

Form the dough into a ball, lightly oil the outside with a little olive oil, place in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise at room temperature until doubled, about 1 to 1¼ hours. If making ahead, refrigerate for up to 48 hours for better flavor and bring back to room temperature before shaping.

When risen, divide the dough into two equal portions for two 10–12" pizzas (or keep whole for one large). Shape into balls, cover and rest 20 minutes to relax the gluten before shaping.

While dough is rising, make the sauce. Heat 1 teaspoon olive oil in a small saucepan over medium-low heat. Add the minced garlic and cook 30–45 seconds until fragrant but not browned.

Add the crushed tomatoes, dried oregano, salt and black pepper. Stir and simmer gently 8–10 minutes to thicken slightly. Taste and adjust seasoning. Remove from heat and let cool to room temperature before using.

Preheat your oven as hot as it will go (475–500°F / 245–260°C). If using a pizza stone, place it on the middle rack and preheat at least 30 minutes. If using a baking sheet, preheat the sheet or lightly oil it.

On a lightly floured surface, take one dough ball and press or stretch into a 10–12" round, leaving a slightly thicker rim. Transfer to a floured pizza peel or parchment-lined baking sheet.

Spread a thin, even layer of the cooled tomato sauce over the dough, leaving the rim bare (about 2/3 to 3/4 cup sauce per pizza depending on preference). Less is better to avoid soggy pizza.

Distribute the torn fiore di latte evenly over the sauced dough, keeping pieces slightly spaced to allow melting. Scatter the quartered artichoke hearts evenly across the pizza.

Arrange the torn slices of prosciutto cotto across the pizza and scatter the halved olives. Drizzle the 1 teaspoon olive oil lightly over the toppings and sprinkle with flaky sea salt.

Bake on the preheated stone or baking sheet for 8–12 minutes, rotating halfway, until the crust is golden, edges puffed, and cheese melted and slightly blistered. Baking time depends on oven temperature and pizza thickness.

Remove pizza from oven. Scatter fresh basil leaves on top and let rest 2 minutes. Slice and serve hot.