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Pizza Capricciosa recipe!

Updated: Nov 24, 2021


Ingredients:


DOUGH

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


TOPPINGS

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


Steps:


👉STEP 1


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)!


👉STEP 2


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


👉STEP 3


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


👉STEP 4


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.


👉STEP 5

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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