Pizza Capricciosa Traditional Italian Pizza Recipes
PIZZA CAPRICCIOSA
The recipe is adapted from www.mangiarebene.com. It is recommended to slice the mozzarella the night before and then refrigerate it, so it hardens and dries out a bit, as that way your topping will not be watered down due to the liquid mozzarella is packed in.
4 slices of prosciutto cotto, cut into small pieces
black olives, to taste
mushrooms in oil, to taste
olive oil, to taste
Steps:
Knead flour and water until you get a soft dough, then knead in first the yeast, and then the salt and the olive oil.
Let the dough rest for 10 minutes, then turn it over on a table and knead it for a few minutes.
Place the dough in an oiled bowl which you then need to close with a lid or cover with a plastic wrap. Refrigerate for 24 hours.
The following day, on a floured surface, stretch the dough to the desired shape, taking care that you leave a raised 2 cm (0.8-inch) rim on the outer edge of the dough.
Then, spread the tomato sauce over the dough, and bake it in a 250°C/480°F oven for 10 minutes.
Take the pizza from the oven and top it with chopped mozzarella, ham, mushrooms, and artichokes, then bake for another 10 minutes.
Before serving, drizzle the pizza with olive oil.
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