This Classic Capricciosa Pizza is literally bursting with flavour and colour and can be found in authentic pizzerias throughout Italy here made with the pizza maker.
In the birthplace of the classic capricciosa pizza, the name translates to “capricious” since you can change the toppings according to your personal preference and taste – as long as you always use the variation of the key ingredients that involve ham, mozzarella, mushrooms and artichokes. We have opted for Serrano ham due to its intense flavour and porcini mushrooms for their smokiness when baked in the pizza maker.
The most important part is to choose the right pizza dough, so we highly suggest you start with a foolproof classic Italian dough. This recipe will make enough dough for around six quick pizzas, so once you’ve made this one you can set the rest of the dough aside and freeze it for some other time.
izza Dough (yields about 6 pizzas)
- 1kg Tip ‘00’ flour (if you don’t have an Italian deli nearby, strong white bread flour will do)
- 1 tsp salt
- 14g dried yeast
- 1 tbsp caster sugar
- 4 tbsp extra virgin olive oil
- 650ml lukewarm water
- ½ cup pureed tomatoes
- ½ cup shredded mozzarella
- 1 cup torn or roughly sliced serrano ham
- ½ cup marinated artichokes, drained of oil
- ½ cup porcini mushrooms
- Sieve the flour and salt onto a clean board or work surface and create a well in the middle
- Mix the yeast, sugar and extra virgin olive oil together in a jug and leave to stand for a couple of minutes before pouring into the well.
- Use a fork to gradually bring the flour in from the sides until it is combined with the liquid. When it has all come together, knead until your dough is springy, firm and smooth.
- Place your ball of dough in a large bowl that has been lightly dusted with flour. Sprinkle more flour on top and cover with a damp tea towel. Leave in a warm room or airing cupboard for about an hour, by which time your dough should have doubled in size.
- Remove the dough from the bowl and place on a flour dusted surface. Knead again to push all the air out. This is an important stage called “knocking back the dough”.
- Sprinkle more flour onto your surface and roll out your pizza until it’s about half a centimetre thick. Gently bring the edges up to create a “lip” so the toppings don’t spill over the sides.
- Freeze or refrigerate your leftover dough. to achieve the most favourable quick pizza.
- Leave the rolled out dough to stand for about 15 minutes before cooking, and while doing so, preheat your oven to 450 degrees F/250 degrees C or better yet, save energy and use your Presto! Pizza Maker to achieve the most favourable results.
- Spread the tomato sauce in a circular motion on your pizza base, leaving about an inch around the sides.
- Add the mozzarella, serrano, mushrooms and artichokes and bake on a low shelf until the pizza is golden- between 10 and 15 minutes. Keep a close eye on the toppings to make sure they don’t burn.
- Remove from the oven, place on Pizza Stone and use our Pizza Set (10 Pieces) for immense pleasure.
- This pizza is great with a rich, Italian red wine like Chianti. Buon appetito!