Capricciosa showed up on Italian menus in the twentieth century: cooked ham, mushrooms, artichokes, olives, tomato, mozzarella. Every region argues the extras. The classic four stay.
Artichokes from a jar must be drained. Wet toppings kill a 90-second bake.
Ingredients
Pick one dough — homemade or a store-bought ball.
Homemade dough
- 500 g Tipo 00 flour
- 325 ml water
- 13 g salt
- 1 g instant yeast
Premade dough
- 1 ball store-bought pizza dough (250–280 g), room temperature 1 hour
Sauce and toppings
- Crushed tomatoes, salted
- Fior di latte
- Cooked ham (cotto)
- Mushrooms, sautéed dry
- Artichoke hearts, drained
- Black olives
Products & ingredients
What this pie actually wants. Flour, tomatoes, cheese, and tools — Amazon links, so this blog can keep going.
Store-Bought Pizza DoughCheck Amazon.comPremade Dough
Check Amazon.com
Check Amazon.com
Check Amazon.com
Galbani Fresh MozzarellaCheck Amazon.comToppings
Ooni Koda 16 Pizza OvenCheck Amazon.comPizza Oven
Ooni Pizza Oven GlovesCheck Amazon.comHeat Gloves
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Ateco Bench ScraperCheck Amazon.comBench Scraper
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As an Amazon Associate, The Slice Guy earns from qualifying purchases. Prices and stock live on Amazon.
Nutrition
If you buy the kit on this page
- Serving
- 1/4 pizza
- Calories
- 230
- Protein
- 11 g
- Carbohydrates
- 33 g
- Fat
- 6 g
- Sodium
- 550 mg
Pack labels of those brands (or USDA where a brand does not print a panel), times the grams in this recipe. Drain the mozzarella, swap a tin, or skip the oil and they move.
Labels used: Caputo Pizzeria 00, Diamond Crystal kosher salt, Galbani fresh mozzarella, Topping.
How to make and cook it
Bought dough? Skip “Make the dough.” Let the ball sit out 1 hour, then start at “Cook the pie.”
Make the base
- 01Neapolitan dough: 500 g 00, 325 ml water, 13 g salt, 1 g yeast.
- 02Autolyse, knead, ball.
- 03Cold ferment 24 hours.
- 04Temper 2 hours.
Or use premade dough
- 01Let a store-bought ball sit out for 1 hour until it is relaxed.
- 02Flour the bench.
- 03Stretch it to size — from here it is the same as homemade.
Add sauce and toppings
- 01Sauté mushrooms dry.
- 02Drain artichokes.
- 03Stretch, sauce, fior di latte, ham, mushrooms, artichokes, olives — do not pile.
Cook
Oven
- 01Steel at 290°C (550°F) for 45 minutes.
- 02Bake 5–7 minutes until the ham takes color.
- 03Serve at once.
Gas pizza oven
- 01Preheat on high, 425–455°C (800–850°F).
- 0260–90 seconds, turning.
- 03Wet toppings are why this pie fails.
- 04Serve at once.
Wood-fired oven
- 01Floor 425–455°C (800–850°F). 60–90 seconds.
- 02Dry toppings.
- 03Fast bake.
- 04That is the whole trick.
