Capricciosa Recipe

Activate yeast

In a small bowl, combine warm water (about 105–115°F / 40–46°C), sugar, and active dry yeast. Stir gently and let sit 5–8 minutes until foamy.

In a large bowl (or stand mixer bowl), combine the flour and salt. Make a well in the center.

When yeast is foamy, add the yeast mixture and 1 tablespoon olive oil to the flour. Mix until a shaggy dough forms. If using a mixer, knead with dough hook on medium for 6–8 minutes; by hand, turn onto a floured surface and knead 8–10 minutes until smooth and elastic.

Place dough in a lightly oiled bowl, cover tightly with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled, about 1 to 1¼ hours. For deeper flavor, refrigerate 8–24 hours (bring back to room temp before shaping).

After the first rise, punch dough down and divide into 2 equal portions for two 10–12-inch pizzas (or keep whole for one large). Let rest 15 minutes before shaping.

While dough rises (or up to a day ahead), make the sauce. Heat 1 teaspoon olive oil in a small saucepan over medium-low heat. Add minced garlic and cook 30 seconds until fragrant; do not brown.

Add crushed tomatoes, dried oregano, crushed red pepper flakes, and salt. Stir and simmer gently 10–12 minutes to thicken slightly. Taste and adjust salt/heat. Let cool to room temperature before using.

Preheat your oven to the highest setting (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 leave it room temperature and oil/dust it.

If you prefer, quickly sauté the sliced mushrooms: heat 1 teaspoon olive oil in a skillet over medium-high heat, add mushrooms and a pinch of coarse salt, cook 3–4 minutes until just softened and any released moisture has evaporated. This concentrates flavor and prevents sogginess; optional for raw mushrooms.

On a lightly floured surface, stretch or roll one dough portion into a 10–12-inch round. Transfer to a pizza peel or an inverted baking sheet dusted with cornmeal/semolina (or to the prepared baking sheet).

Spread about 1/2 cup of the tomato sauce evenly over the dough, leaving a 1/2-inch border for the crust.

Distribute half of the torn/sliced fresh mozzarella evenly over the sauced dough.

Arrange torn pieces of prosciutto cotto and slices of salami evenly across the pizza. Tear the prosciutto cotto into bite-size pieces so it heats evenly.

Scatter the sautéed (or raw) mushrooms and quartered artichoke hearts across the surface.

Add the halved Kalamata olives evenly over the pizza. Sprinkle about half of the grated Pecorino Romano across the top.

Drizzle a light teaspoon of extra-virgin olive oil over the toppings and sprinkle a light pinch of coarse salt if desired.

Slide the pizza onto the preheated pizza stone or place the baking sheet in the oven. Bake 8–12 minutes at 475–500°F, rotating halfway through, until the crust is golden and cheese is bubbling and slightly browned.

Remove pizza from oven and let rest 1–2 minutes. Scatter fresh basil leaves over the top and finish with remaining Pecorino Romano. Cut into slices and serve immediately.

Repeat assembly and baking for the second dough ball (if making two pizzas). Serve hot with extra basil and a light drizzle of EVOO (extra-virgin olive oil) if desired.

Store leftovers covered in the refrigerator up to 2 days; reheat in a hot oven or skillet to keep crust crisp.