Pizza Capricciosa

Pour the cold water into a mixing bowl, add the yeast and dissolve.

Add the flour and knead for approx. 5 minutes in a mixer with a dough hook.

Add the salt and knead for another 5 minutes to form a smooth dough.

Ingredients

800 g wheat flour (type 00), 5 g yeast (fresh), 520 ml water, 20 g salt

Place the dough in a flour-dusted bowl, cover and prove in the fridge for around 20 hours.

Once the proving time is over, shape the dough into equal-sized balls.

Leave the balls to prove in a flour-dusted, sealed container at room temperature for another 4 hours.

Put the tomatoes in a measuring jug. Pluck the basil and set aside a couple of leaves for the garnish.

Add the basil and salt and blitz with a hand blender.

Ingredients

400 g tinned tomatoes, 0,5 bunch basil, 5 g salt

Clean the mushrooms and cut them into thin slices.

Thoroughly drain the marinated artichokes, olives and mozzarella. Tear the mozzarella into pieces. Cut the ham into thin slices.

Ingredients

120 g button mushrooms, 200 g artichoke hearts (jarred), 320 g mozzarella, 120 g olives, 120 g ham

Preheat the oven to 240°C (fan-assisted).

Make a small mound of flour on the work surface and coat the dough piece in it.

Press outwards from the centre with your fingers until a 0.5-cm-thick rim has formed.

Lift the dough under the rim and carefully stretch it, turning it a little at a time, until it is about 29 cm in diameter.

Repeat this process for each dough piece.

Ingredients

20 g wheat flour (type 00)

When topping the pizza, use only some of the ingredients at a time.

Place the pizza base on a baking tray, spread with tomato sauce and sprinkle some mozzarella pieces on top. 

Finally, top the pizza with the remaining ingredients.

Repeat this process for each pizza base.

Put the pizza in the preheated oven and bake for 12 minutes.

Repeat this process for each pizza.

Remove the cooked pizza from the oven, garnish with a little basil and serve hot.

Repeat this process for each pizza.