Capricciosa’s Pizza Recipe

Activate yeast and mix dough

In a large mixing bowl, combine warm water (about 105–115°F / 40–46°C), sugar, and instant dry yeast. Stir gently and let sit 5 minutes until foamy. Add the flour and salt, then add 1 tablespoon olive oil. Mix with a wooden spoon or dough hook until a shaggy dough forms.

Knead the dough

Turn the dough out onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic (or knead with a stand mixer fitted with a dough hook on medium speed for 5–6 minutes). If dough is sticky, sprinkle up to 2 more tablespoons flour, a little at a time.

First rise

Lightly oil a clean bowl and place the dough inside, turning once to coat. Cover with a damp towel or plastic wrap and let rise in a warm draft-free spot until doubled in size, about 1 to 1 1/2 hours.

Shape dough

Punch down the dough to release gas. Divide into two equal portions for two 10–12-inch pizzas or keep whole for one large pizza. Shape each portion into a tight ball, cover, and let rest 15–20 minutes to relax gluten before stretching. Preheat oven to 500°F (260°C) with pizza stone or heavy baking sheet inside for at least 30 minutes.

Prepare peel or pan

On a pizza peel or an inverted baking sheet dusted with cornmeal or semolina, gently stretch or roll each dough ball into a 10–12 inch round, leaving a slightly thicker rim for crust. Avoid overworking; let gravity help stretch edges.

Make quick sauce

In a small saucepan, warm 1 tablespoon olive oil over medium heat. Add minced garlic and sauté for 20–30 seconds until fragrant but not browned. Add crushed tomatoes, tomato paste, dried oregano, dried basil, salt, black pepper and sugar (if using). Stir, reduce heat to low, and simmer gently for 8–10 minutes to blend flavors. Remove from heat and let cool slightly.

Season to taste

Taste and adjust salt, pepper or sugar. The sauce should be slightly brighter than supermarket pizza sauce because it will mellow in the oven.

Assemble pizza

Spread a thin layer (about 1/2 cup) of the prepared tomato sauce over the stretched dough, leaving the rim exposed. Scatter half the fresh mozzarella evenly across the pizza. Arrange sliced mushrooms, ham, artichoke quarters, olives, and optional cooked sausage in an even layer, leaving some gaps so the crust browns evenly. Sprinkle 1 tablespoon grated Parmesan or Pecorino over the toppings and finish with a light drizzle (about 1/2 tablespoon) of olive oil and a pinch of cracked black pepper.

Bake

Slide the pizza onto the preheated pizza stone or baking sheet. Bake at 500°F (260°C) for 7–10 minutes, rotating halfway through, until crust is golden and cheese is bubbling and lightly browned in spots. If using two pizzas, bake one at a time or rotate positions for even baking.

Finish

When pizza is out of the oven, let rest 1–2 minutes. Scatter fresh basil leaves on top and add remaining tablespoon of grated Parmesan. If desired, sprinkle red pepper flakes and/or brush crust edge lightly with garlic oil. Slice and serve immediately.

If using garlic oil: warm 1 teaspoon olive oil with a small smashed garlic clove for 1 minute over low heat (do not brown), remove garlic and brush oil on the crust. Sprinkle red pepper flakes to taste before serving.