PIZZA CAPRICCIOSA
The recipe is adapted from www.mangiarebene.com. It is recommended to slice the mozzarella the night before and then refrigerate it, so it hardens and dries out a bit, as that way your topping will not be watered down due to the liquid mozzarella is packed in.
Provided by TasteAtlas
Categories Pizza
Yield 6 servings
Number Of Ingredients 14
Steps:
- Knead flour and water until you get a soft dough, then knead in first the yeast, and then the salt and the olive oil.
- Let the dough rest for 10 minutes, then turn it over on a table and knead it for a few minutes.
- Place the dough in an oiled bowl which you then need to close with a lid or cover with a plastic wrap. Refrigerate for 24 hours.
- The following day, on a floured surface, stretch the dough to the desired shape, taking care that you leave a raised 2 cm (0.8-inch) rim on the outer edge of the dough.
- Then, spread the tomato sauce over the dough, and bake it in a 250°C/480°F oven for 10 minutes.
- Take the pizza from the oven and top it with chopped mozzarella, ham, mushrooms, and artichokes, then bake for another 10 minutes.
- Before serving, drizzle the pizza with olive oil.
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