Capicola Recipe
san marzano tomato sauce, coppa, castelvetrano olives, artichoke hearts, red onion, buffalo mozzarella
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Ingredients
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Dough & Base
Sauce
Toppings
Method
Dough & Oven Prep
Place a pizza stone or inverted heavy baking sheet in the oven and preheat to 500°F (260°C) for at least 45 minutes. If using a pizza steel, preheat similarly. If your oven cannot reach 500°F, preheat to the highest temperature possible.
If using refrigerated dough, bring it to room temperature for 30–60 minutes so it's easier to stretch. Lightly flour your work surface.
Sauce
Quick San Marzano sauce
In a small bowl combine the crushed San Marzano tomatoes (about 1 cup) with minced garlic, dried oregano, salt, black pepper and optional red pepper flakes. Stir to combine. Taste and adjust salt/pepper. No cooking required for a bright, fresh pizza sauce — use chilled or room temperature.
Assemble Pizza
Shape the crust
On a lightly floured surface press and stretch the dough into a 12" round, leaving a slightly thicker rim for the crust. Do not overwork; a few thin spots are okay.
Oil and sauce
Brush the dough lightly with 1 tablespoon extra-virgin olive oil, concentrating on the outer rim. Spoon 3/4 cup of the prepared San Marzano sauce onto the center and spread in a thin, even layer, leaving the rim clear.
Add cheese and toppings
Tear or slice the buffalo mozzarella into pieces and distribute evenly over the sauced dough, leaving small gaps so the crust heats properly. Arrange the thinly sliced coppa in overlapping pieces across the pizza. Scatter the halved Castelvetrano olives, quartered artichoke hearts, and thinly sliced red onion evenly over the top.
Season
Sprinkle flaky sea salt and freshly ground black pepper over the assembled pizza.
Bake & Finish
Transfer and bake
Carefully transfer the pizza to the preheated stone or baking sheet using a pizza peel or the back of a rimless baking sheet. Bake at 500°F (260°C) for 7–10 minutes, or until the crust is blistered and golden and the mozzarella is melted and slightly browned in spots. Baking time will vary depending on oven and stone temperature.
Finish
Remove the pizza from the oven and let rest 1–2 minutes. Scatter fresh basil leaves over the top, drizzle a scant 1/2 teaspoon of extra-virgin olive oil if desired, then slice and serve.