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Roman Pizza: Capricciosa
Optimize your pizza menu with our recipe for capricciosa pizza. Crafted from 00 flour or semi-carbon wheat flour, dry yeast, water, and salt, the pizza base is both soft and crispy. Our tomato sauce, featuring peeled tomatoes, garlic, oregano, salt, and black pepper, ensures a well-balanced foundation for the pizza. Topped with mozzarella, hearts of artichoke, and air-dried ham, this capricciosa pizza offers a sophisticated and time-efficient option for your pizza menu.
Dough
- Mix the flour and dry yeast.
- Add water and knead the dough for 5 minutes.
- Add salt.
- Knead for 10 minutes.
- Fold the dough a couple of times.
- Divide the dough into 10 parts and roll into balls.
- Put the balls in a well-oiled pan and wrap well.
- Allow to rise for three hours at room temperature or overnight in the refrigerator.
Tomato sauce
- Crush the tomatoes by hand or with a mixer.
- Add the rest of the ingredients and let it rest for a while or even overnight.
Making the pizza
- Shape the base thin and spread the tomato sauce.
- Add mozzarella cheese, halved artichoke hearts and olives.
- Bake at 375 C degrees for 3-4 minutes.
- Finish the fried pizza with air-dried ham and olive oil.
