Capricciosa Pizza - Chef Recipe by Joe Zumbo

Capricciosa Pizza - Chef Recipe by Joe Zumbo


1 pizza base (see recipe below, or use a good store-bought base)
Housemade Napoletana sauce (or good quality bottled sauce)
4 slices Italian shredded ham
Handful of chopped mushrooms
10 whole black olives
2 finely chopped marinated artichokes
1 pieces of fresh basil
Good handful of mozzarella cheese

Pizza base:

740g Farina Blue flour
445mL water
1.33g fresh yeast
22.25g salt
22.25mL extra virgin olive oil


Pizza base:

Combine all ingredients into one ball and leave in the refrigerator to rise for 24 hours.

Roll into four balls, approximately 280g each.

Rise in refrigerator for another 24 hours before using.

Top with ham, mushrooms, olives, artichokes, basil and mozzarella.

Cook preferably in a wood-fired oven for three minutes, or conventional oven on high heat until top is golden and base cooked.

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