4 pizzas
Capricciosa
- Hydration
- 65%
- Dough ball
- 250g
- Fermentation
- 49h
- Salt
- 2.8%
- Bake
- 60–90 sec
- Oven
- Wood-fired oven
- Makes
- 4pizzas
- Active time
- 30min
Ingredients
- Dough ball PizzaLovers house dough 65%, cold-fermented 48 h
- 250 g
- Peeled San Marzano tomatoes, crushed by hand
- 70 g
- Fior di latte, diced and drained
- 70 g
- Cooked ham added after baking or in the last minute
- 30 g
- Artichoke hearts in oil, halved well drained
- 35 g
- Button mushrooms, thinly sliced and dry-fried
- 30 g
- Black olives, pitted
- 15 g
- Extra virgin olive oil
- 6.0 g
Total dough506 g
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Scale up or down — the yeast is recalculated automatically.
Method
- Take the dough balls out of the fridge 2–3 hours before baking and let them sit covered at room temperature.
- Preheat the oven well in advance: 45–60 minutes for a steel in a home oven, 20–30 minutes for a gas oven, longer for a wood oven. Measure the floor with an IR thermometer — you want around 450 °C (840 °F).
- Stretch the ball by hand from the centre outward on a semola-floured surface. Never touch the outer two centimetres.
- Dry-fry the mushrooms in a hot pan until the liquid has evaporated, and let them cool before they go on.
- Let the artichokes drain on paper and cut each heart in two.
- Slide the pizza in and bake for 60–90 seconds. Turn it two or three times so the crust colours evenly.
- Add the ham in the last few seconds or after baking so it doesn't dry out.
- Let the pizza rest for a few seconds, add anything meant to go on after the oven, and serve straight away.
Capricciosa is the hardest of the classics, because four of its ingredients contain water. If you don't dry them, the centre turns soggy however good the dough is.
Neapolitan tradition – an international classic, not regulated by the AVPN disciplinare.
Topping order
- Tomato sauce
- Fior di latte
- Mushrooms
- Artichoke
- Olives
- Ham last
- Olive oil
Common mistakes
- Raw mushrooms straight on the pizza – they release all their water in the oven.
- Artichoke straight out of the oil, which makes the base greasy and limp.
- All four toppings in full amounts: that is 150 g of topping on a 250 g ball.
Tips
- Divide the pizza into four imaginary sections and put one topping in each. That way every slice is complete.
- Better to use 30 g of each than 50 g of two.
Variations
- Quattro Stagioni – the same toppings, strictly divided into four sections.
- With prosciutto cotto instead of ordinary cooked ham.
Recalculate the recipe
Want a different number of pizzas, a different ball weight or a different time in the fridge? The calculator is prefilled with this recipe’s values.
Open the calculator with the Capricciosa settings
Read more
- Neapolitan pizza dough – the full recipe and the why behind it
- Topping order – what goes on when
- Wet pizza – water pooling in the middle
- Quattro Stagioni
- Salumi on pizza – salsiccia, prosciutto, mortadella
