The Capocolla Recipe

Prepare work surface

Lightly dust your work surface and pizza peel with 00 flour (or all-purpose) and semolina or cornmeal to prevent sticking. Keep the room-temperature dough ball nearby.

Gently press and stretch the dough into a 12–14" round, leaving a slightly thicker 1/2–3/4" rim for the crust. Avoid tearing; use gravity and gentle pulling to form an even base about 1/8–1/4" thick in the center.

Make quick garlic tomato sauce

Mince or grate the garlic cloves. In a small bowl combine crushed tomatoes, minced garlic, 1 tablespoon olive oil, dried oregano, 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1/4 teaspoon sugar (if using). Stir to combine. Taste and adjust seasoning — sauce should be bright with a gentle garlic presence. This is a no-cook or briefly warmed sauce suitable for a high-heat wood-fired oven.

Spread about 1/2 to 2/3 cup of the sauce evenly over the stretched dough, leaving the outer rim free. Use the back of a spoon to achieve an even, thin layer — not puddled — so the smoked mozzarella melts properly in the oven.

Layer cheeses and toppings

Evenly distribute the smoked mozzarella (about 1 cup) over the sauced dough, leaving some space at the edges for the crust to rise. Tear or loosely arrange the thin slices of capocolla across the pizza in an even pattern so each slice gets some. Scatter the thinly sliced jalapeño rings and the 1/4 cup thin onion rings evenly across the pie. Lightly sprinkle the freshly grated Parmesan (about 2 tablespoons) over the top for a savory finish.

If you prefer milder heat, remove jalapeño seeds before slicing. For more pop, add red pepper flakes now or reserve to finish.

Preheat and bake

Preheat your wood-fired oven until the floor temperature reaches about 700–800°F (370–425°C). If using a home pizza oven or steel in a conventional oven, aim for the highest temperature (500–700°F/260–370°C). Slide the pizza onto the oven floor or preheated stone/pizza steel. Bake 2–4 minutes in a very hot wood-fired oven, rotating every 30–45 seconds for even charring; or 6–10 minutes in a home oven, until the crust is puffed and leopard-spotted and the cheese is melted and beginning to brown.

Watch the toppings so that the capocolla warms and crisps at the edges without burning. If the edges brown too fast, move the pizza slightly away from direct flame or reduce temperature briefly.

Finish

Remove the pizza from the oven. Immediately drizzle 1 teaspoon olive oil (or garlic oil) over the top and scatter the fresh basil leaves. Let rest 1 minute so cheeses set slightly.

Cut into 6–8 slices. Serve hot, with extra grated Parmesan and red pepper flakes at the table to taste.