📝 About This Recipe
Named for its 'capricious' nature, Pizza Capricciosa is a symphonic celebration of Italian pantry staples, bringing together earthy, salty, and savory flavors in every bite. This Roman classic features a harmonious quartet of artichokes, prosciutto cotto, mushrooms, and olives, all resting atop a perfectly charred, airy crust and vibrant San Marzano tomato sauce. It is the quintessential choice for those who want a little bit of everything, offering a sophisticated complexity that sets it apart from simpler Neapolitan varieties.
🥗 Ingredients
The Long-Fermented Dough
- 500 grams Tipo 00 Flour (high protein for better elasticity)
- 325 ml Water (lukewarm, approximately 95°F)
- 15 grams Fine Sea Salt
- 2 grams Active Dry Yeast (about 1/2 teaspoon)
- 10 ml Extra Virgin Olive Oil (plus extra for greasing the bowl)
The Sauce and Cheese
- 1 can San Marzano Canned Tomatoes (28 oz, crushed by hand or food mill)
- 250 grams Fresh Mozzarella di Bufala (torn into bite-sized pieces and drained)
- 30 grams Pecorino Romano (freshly grated)
- 1 teaspoon Dried Oregano (preferably Sicilian on the branch)
The 'Capricciosa' Toppings
- 100 grams Prosciutto Cotto (Cooked Ham) (thinly sliced and torn)
- 4-6 pieces Marinated Artichoke Hearts (quartered and patted dry)
- 100 grams Cremini Mushrooms (very thinly sliced)
- 1/4 cup Black Taggiasca or Kalamata Olives (pitted)
- 6-8 pieces Fresh Basil Leaves (for garnish)
👨🍳 Instructions
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1
In a large mixing bowl, whisk the lukewarm water and yeast together until dissolved. Gradually add the flour and salt, mixing by hand until a shaggy dough forms.
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2
Turn the dough onto a lightly floured surface and knead for 10-12 minutes until smooth and elastic. The dough should pass the 'windowpane test' where it can be stretched thin without tearing.
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3
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise at room temperature for 2 hours. Then, transfer to the refrigerator for 24 hours to develop flavor.
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4
Three hours before cooking, take the dough out. Divide into two equal balls, place on a floured tray, cover, and let them reach room temperature.
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5
Place a pizza stone or heavy baking steel on the top rack of your oven and preheat to its highest setting (usually 500-550°F) for at least 45-60 minutes.
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6
Prepare the sauce: Hand-crush the San Marzano tomatoes in a bowl, seasoning only with a pinch of sea salt and the dried oregano. Do not cook the sauce beforehand.
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7
On a floured surface, gently stretch one dough ball into a 12-inch circle, leaving the edges slightly thicker to form the 'cornicione' (crust).
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8
Spread a thin layer of the tomato sauce over the dough, leaving a 1-inch border. Sprinkle with a tablespoon of Pecorino Romano.
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9
Distribute half of the mozzarella, prosciutto cotto, artichokes, mushrooms, and olives evenly across the pizza. Do not overload, or the crust will become soggy.
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10
Gently slide the pizza onto the preheated stone using a floured pizza peel.
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11
Bake for 7-10 minutes (depending on oven heat) until the crust is charred and bubbly, and the cheese is melted and golden.
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12
Remove from the oven, garnish immediately with fresh basil and a drizzle of extra virgin olive oil. Repeat for the second pizza.
💡 Chef's Tips
Always drain your mozzarella for at least an hour before using to prevent a 'puddle' on your pizza. Pat the artichokes dry with paper towels; excess brine will ruin the dough's texture. Slice the mushrooms paper-thin so they cook through in the short baking window. If you don't have a pizza stone, use an inverted heavy baking sheet preheated in the oven. For a truly authentic touch, use Italian 'Prosciutto Cotto' rather than standard deli ham.
🍽️ Serving Suggestions
Pair with a crisp, chilled glass of Italian Pinot Grigio or a light-bodied Sangiovese. Serve alongside a simple arugula salad with lemon vinaigrette to cut through the richness. Offer a small bowl of red chili flakes or spicy chili oil for those who like a 'kick'. Finish the meal with a classic espresso and a small piece of dark chocolate.