Pizza Capricciosa

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

Add the flour and knead for approx. 5 mins. using a mixer with dough hooks or by hand.

Add the salt and knead for a further 5 mins. to form a smooth dough.

Ingredienser

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.

After the rising time, shape the dough into 300 g balls. 

Leave the balls to rise in a floured, closed container at room temperature for a further 4 hours.

Place the tomatoes in a measuring jug. Pluck the basil and put a few leaves to one side as garnish.

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

Ingredienser

400 G tinned tomatoes, 0,5 Pakke basil, 5 G salt

Clean the mushrooms and cut into thin slices. Drain the pickled artichokes, olives and mozzarella well. Tear the mozzarella into pieces. Cut the ham into thin slices.

Ingredienser

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

Preheat the oven to 240°C fan oven.

Make a small pile on the work surface with a little flour and turn the dough into it.

Press from the inside outwards until an edge of approx. 0.5 cm is formed.

Lift the dough below the edge and carefully pull it apart, turning it a little at a time, until it has a diameter of approx. 29 cm.

Repeat this process for each piece of dough.

Ingredienser

20 G wheat flour (type 00)

Only use some of the ingredients when topping the pizza.

Place the dough on a baking tray, spread with tomato sauce and top with mozzarella.

Finally, top the pizza with the remaining ingredients.

Repeat this process for each piece of dough.

Place the pizza in the preheated oven and bake for 12 mins.

Repeat this process for each piece of dough.

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

Repeat this process for each piece of dough.