Capricciosa Recipe

Mix and autolyse

In a large bowl combine the flour and 180 ml lukewarm water. Stir until there are no dry pockets; dough will be shaggy. Cover and rest 20 minutes (autolyse) to hydrate the flour.

Activate yeast and combine

If using fresh active yeast, dissolve 3 g in the remaining 10 ml warm water; if instant, mix directly with the flour before adding salt. After autolyse, add the dissolved yeast (or instant yeast), 6 g salt and 10 ml extra-virgin olive oil. Mix until incorporated.

Knead

Knead on a lightly floured surface or in a stand mixer with dough hook for 6–8 minutes until smooth and slightly elastic. Dough should be soft and slightly tacky but not sticky; add a teaspoon of flour if excessively sticky.

Bulk rise

Shape into a ball, place in a lightly oiled bowl, cover with plastic wrap or a damp towel and let rise at room temperature for 1.5–2 hours or until roughly doubled. For more flavor, refrigerate covered for 12–24 hours (cold proof).

Divide and rest

Punch down gently, divide into two equal portions (~300 g each). Shape each into a tight ball, place on a floured tray, cover and rest 30–45 minutes at room temperature before stretching.

Crush the 400 g San Marzano tomatoes by hand into a bowl, leaving some texture. Add 2 g fine sea salt, 5 ml extra-virgin olive oil and 1 tsp dried oregano if using. Taste and adjust salt. Do not cook—this is a fresh pizza sauce (sugo crudo).

Prepare cheese and meats

Tear or thinly slice the fior di latte and drain on paper towel to remove excess moisture. Thinly slice or tear the prosciutto cotto into bite-sized pieces.

Prepare mushrooms

Wipe mushrooms clean and slice thinly. In a small skillet heat 10 g butter or 10 ml olive oil over medium heat. Add crushed garlic if using and sauté briefly 30 seconds until fragrant. Add mushrooms, a pinch of salt and 1 tsp black pepper and cook 2–3 minutes until just softened and liquid has evaporated. Remove garlic if you used a whole clove. Sautéing reduces excess water and concentrates flavor.

Prepare artichokes and olives

Drain marinated artichoke hearts and quarter if needed. Pit and halve Taggiasca olives. If artichokes are oily, pat lightly to remove excess oil so they don’t make the pizza soggy.

Optional red onion

If using red onion as the topping tip, slice paper-thin and soak 5 minutes in cold water to soften flavor, then drain and pat dry.

Preheat: Place a pizza stone or heavy baking steel on the middle rack of the oven and preheat to the highest temperature your oven allows (250–290°C / 480–550°F) for at least 45 minutes. If using a pizza oven, preheat accordingly.

Stretch dough: On a well-floured surface, press and stretch one dough ball into a 30 cm (12") round, leaving a slightly thicker rim. Try not to deflate the edge too much to preserve air pockets.

Sauce: Place stretched dough on a pizza peel dusted with semolina or flour. Spoon ~120–150 g of the San Marzano tomato sauce onto the center and spread gently in a thin layer, leaving a 1–1.5 cm rim.

Cheese and toppings order: Distribute about 125 g of torn fior di latte evenly over the sauced dough. Scatter sliced sautéed mushrooms, roughly half the prosciutto cotto, half the artichoke quarters and half the Taggiasca olives. (Reserve remaining toppings for the second pizza.) If using red onion, scatter a few rings sparingly so they don’t overpower. Lightly drizzle 5 ml extra-virgin olive oil over the toppings.

Bake: Slide the pizza onto the preheated stone/steel and bake 5–8 minutes at 290°C (or 6–10 minutes at 250°C) until the crust is puffed, charred in spots and cheese is melted and bubbling. Baking time varies with oven and temperature—watch carefully.

Finish: Remove pizza from oven. Scatter a few fresh basil leaves, add the remaining slices of prosciutto cotto if you prefer some ham added after baking (optional), drizzle with remaining oil and sprinkle a pinch (~1 tsp) of coarse/flaked sea salt. Slice and serve immediately.

Repeat: Repeat stretching, saucing and topping with remaining ingredients for the second pizza.