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Pizza Capricciosa recipe!

Updated: Nov 24, 2021



1 envelope active dry yeast

1 cup warm water (90° to 105°)

1/2 teaspoon sugar

2 cups all-purpose flour ( plus more for kneading)

1/2 teaspoons kosher salt

Extra-virgin olive


½ cup San Marzano tomatoes

1/2 fresh mozzarella (preferrably Fior Di Latte)

1-2 basil leaves, torn

2-3 cremini mushrooms, sliced

7 whole pitted black olives

2 slices prosciutto cotto, torn into bite sized pieces

6-7 slices hams, torn into bite sized pieces

grated parmesan



In a large bowl, mix the yeast with 1/2 cup of the warm water and the sugar and let stand until foamy, about 5 minutes. Add the remaining 1/2 cups of warm water the 2 cups of flour and the kosher salt and stir until a soft dough forms. Turn the dough out onto a well-floured work surface and knead, adding flour as necessary until a silky, but soft dough forms. Transfer the dough to a lightly oiled bowl and brush all over with olive oil.

Cover the bowl with plastic wrap and refrigerate. (After 2 hours)!


Transfer the dough to a lightly floured surface; Punch down and divide into 2 pieces. Form each piece into a ball.


Meanwhile, set a pizza stone in the oven and preheat the oven to 500°, allowing at least 45 minutes for the stone to heat.


On a lightly floured surface, stretch one ball of dough into a 13-inch round; transfer to a floured pizza peel, adding flour where the dough sticks. Cut olives, cut mozzarella, cut cheese, cut mushrooms, cut ham.

Spread 1/4 cup of the tomato sauce over the dough to within 1 inch of the edge. Sprinkle parmesan on top of pizza. Top leaves prosciutto cotto, ham, olives and mushrooms.


Put the pizza in the oven for 20 minutes at 220 degrees Celsius

Take the pizza out of the oven, slide it onto a board and serve it hot. Repeat with the second ball of dough and remaining topping ingredients to make a second pizza.

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