This is a gourmet take on the classic Capricciosa pizza from Romeo Testaccio. The recipe features a dough made from a blend of Molino Paolo Mariani Type 1 and semolina flours, cold-fermented for 24 hours for optimal flavor.
Instead of the traditional mix, this version uses high-quality, separately prepared ingredients: sautéed Cardoncelli mushrooms, pan-roasted tomatoes, Roman-style artichokes, and is finished with prosciutto crudo, a crumble of Taggiasca olives, and a dusting of egg powder.
🍕 Dough Ingredients
- 900g Molino Paolo Mariani Type 1 Flour
- 100g Molino Paolo Mariani Semolina Flour
- 600g Water
- 3g Yeast
- 20g Salt
- 60g Extra Virgin Olive Oil
🍕 Topping Ingredients
- Fiordilatte Mozzarella
- Cardoncelli Mushrooms
- Pan-roasted Datterini Tomatoes
- Roman Artichoke (Carciofo Romano)
- Taggiasca Olive Crumble
- Egg Powder
- Prosciutto Crudo and Basil
🍕 Preparation Method
Begin by kneading all the flours, yeast, and half the water. Once absorbed, slowly add the olive oil. After the oil is incorporated, add the remaining water, and finally the salt. Knead until smooth. Immediately divide the dough into 170g balls, let them rest at room temperature for 2 hours, then refrigerate for 24 hours. Remove from the fridge one hour before use. Prepare the toppings: sauté sliced mushrooms; pan-roast halved tomatoes with herbs; prepare artichokes ‘alla romana’ style.
To bake, top the stretched dough with drained fiordilatte, the sautéed mushrooms, roasted tomatoes, and artichokes. Bake for 4-5 minutes. To finish, add the prosciutto crudo, fresh basil, a sprinkle of Taggiasca olive crumble (made by dehydrating the olives in the oven), and a dusting of egg powder.
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