Pizza marinara
- Easy
- 45 min
- Kcal 181
Margherita and Diavola are certainly two variants that cannot be missing from a pizzeria menu, but we cannot forget to add the Capricious Pizza: a pizza with a base of tomato and mozzarella, enriched with artichokes and marinated mushrooms, black olives, cooked ham, and basil. Seemingly similar to the Four Seasons Pizza, the Capricious was originally created with the intent of using up leftover ingredients from the pantry, and its success over time demonstrates how a simple fridge-clearing recipe can become a great classic of Italian tradition. Roll up your sleeves to prepare a homemade Capricious Pizza made to perfection and get ready to enjoy a true explosion of flavors!
Here are more classic pizza recipes:
To prepare the Capricious Pizza, start with the starter dough: in a pitcher, pour the water and crumbled fresh yeast 1, then stir to dissolve completely 2. Put the flour in a bowl and add the water and yeast mixture 3.
Mix everything first with a spoon 4 and then with your hands; you don't need to knead too much, just ensure all the flour is incorporated. Break the dough into irregular pieces 5, place them back in the bowl, and cover with plastic wrap 6. Let it mature in the refrigerator for 24 hours.
After the maturation time, transfer the starter dough to the bowl of a stand mixer equipped with a dough hook 7. Add the crumbled yeast 8 and the flour 9.
Also pour in half of the water 10 and start the stand mixer. Add the remaining water slowly while the mixer runs until fully absorbed. At this point, add the salt 11 and the oil slowly 12, keeping the mixer running.
When the dough is smooth and homogeneous 13, move to the work surface, cover it with the bowl, and let it rest for 10 minutes 14. After this time, give it 2 folds 15.
Let the dough rest again, covered with the bowl, for 10 minutes 16. Repeat this operation 2 more times, then transfer the dough to the bowl 17, cover with plastic wrap and let it rise at room temperature for about an hour, or until doubled in size 18. Meanwhile, place the baking stone on the top rack of the oven preheated to 482°F in static mode.
Once doubled in volume 19, flip the dough onto the work surface and cut it with a dough scraper 20 to get 6 portions of about 10 oz each 21.
Make small folds to form balls 22 23 and place them on an oiled tray 24.
Oil the surface of the balls as well 25, cover with plastic wrap, and let them rise at room temperature for 30 minutes 26. Meanwhile, pour the canned tomatoes into a bowl and crush them with your hands 27.
Season with oil 28 and salt 29, add fragrance with basil leaves, and mix 30.
After the rising time, stretch the dough balls on the semolina-dusted surface by pressing with your fingertips from the center and gently pulling the dough until you get a diameter of about 12-13 inches 31. Spread the tomato sauce on the surface 32 and sprinkle with mozzarella 33.
Add the artichokes 34, olives 35, and cooked ham 36.
Finish with marinated mushrooms 37, then transfer the pizza onto the peel 38 and slide it onto the baking stone. Bake for 6 minutes, then remove and garnish with basil. Your Capricious Pizza is ready to be enjoyed 39!