Recipes > Italian Recipes > Italian Pizza Recipes
TRADITIONAL ITALIAN RECIPE: The Pizza Capricious ( Capricciosa in Italian ) is the most classic Italian of all Pizze. And present in all menus of Italian Pizzerias. The customer undecided always end up ordering the Pizza Capricciosa, rich, abundant and imaginative, this Pizza always manages to please everyone.
Its name comes definitely looking with which it has, "Capricious" for its look and for the combination of ingredients, Ham, Artichokes, Mushrooms and Black Olives. And 'composed with the same ingredients of pizza 4 seasons, but it is the provision of them that makes these two different Pizze.
In time, as often happens with all of the Pizze, the Pizza Capricciosa has been transformed due to the customs and traditions of different territories, the ingredients with which it is prepared, may vary from region to region.
In Sicily, for example, they make Pizza Capricciosa that has boiled Egg among its ingredients. To the north it happens very often see this Pizza prepared with the addition of Sausage Slices.
The crust of Pizza Capricciosa should be thinner then the Margherita's one, unless you use Pepperoni and Mushrooms. In that case the Thick crust is ok. Of course, having a Pizza Stone really helps.
Skill Level:  |
Time: 2 Hours |
Price:  |
Makes: 4 Pizze |
Ingredients:
| Conversions |
Directions:
01 - Put the Hot Water in a pan.
02 - Add Yeast and stir gently and let sit for 5 to 10 minutes, or until the yeast activates by turning into a foam on top of the water.
03 - Now, add the Salt.
04 - Gradually add in the Flour as you stir the mixture simultaneously. You know you have added enough Flour when the mixture becomes too thick to stir.
05 - Knead the dough.
06 - Take the Dough out of the bowl and put it on a clean and well-floured surface ( a marble counter or clean table is best ).
07 - Gather the Dough into a pile and begin pressing it together. Press the heels of your hands firmly into the Dough, pushing forward slightly.
08 - Fold the far edge of the Dough upwards, towards you, and press it into the middle of the ball. Rotate it slightly, too. Repeat this press-fold-turn sequence for the duration of the kneading process.
09 - Let the Dough rise up for 1 hour at room temperature or 5 hours in the refrigerator.
10 - Place on a floured counter and flour the top of the Dough.
11 - Cut the Dough into two round Balls.
12 - Flatten one Ball with your hand until about 2cm - 4cm / 0.7in - 1.5in thick.
13 - Pick up the disk of Dough, and pinch the dough about 1.5cm / 0.5in from the edge. Try and stretch as you pinch, repeat this all around the edge.
When the disk of Dough has been stretched enough to start to be floppy, proceed to tossing.
14 - Make a fist and drape the Dough over your fist. Make a fist of the other hand and slip it under the Dough next to your other fist. Carefully move your fists apart stretching the Dough more. Shift your fists ( left towards your face, right away ) so the Dough rotates while stretching.
Make the Pizza Sauce ( Recipe Here )
15 - When the Dough has reached about 20cm / 8in in diameter, you can quickly move your left fist in an arc that goes backwards towards your face. Do this while twisting your right fist forward away from your face. If you give a a little push upwards with your right fist the Dough will spin like a Frisbee. Practice how it feels to balance the force of the fist twists equally. This will keep the Pizza from spinning off into the corner ( or worse ).
Be sure to catch the falling spinning Pizza as gently as you can with your two fists to avoid tearing. But if tearing just start over and do the spinning process over again.
16 - Spoon some Pizza Sauce over the Dough.
17 - Add all the other ingredients.
18 - Bake in a preheated oven at 200C / 390F for 15-20 minutes until the Cheese has melted and the crust has turned golden-brown. Serve.
Notes:
- Take some Yeast off if you decide to leave it resting in the fridge for 14-18 hours.
- Don't knead the Dough too long. The texture changes fast. Every minutes counts.
- Feel free to add the ingredients in the order you prefer. In italy they usually make a Margherita base and then they add the other ingredients on top of the Mozzarella.
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