Pizza Capricciosa by Fulvio Marino by @sempremezzogiornorai

55 min

1 serving

🌾

250 g

Flour type 0

💧

200 ml

Water

🍞

8 g

Fresh brewer's yeast

🧂

7 g

Salt

🫒

8 ml

Extra virgin olive oil

🌾

Semolina

🍅

Tomatoes

🧀

Buffalo mozzarella

🧀

Gorgonzola

🍄

Porcini mushrooms

🥓

Cooked ham

Pitted black olives

🫗

Artichokes in oil

🌿

Parsley

  1. Mix
    • Flour type 0
    • Water

    Make the autolyse by mixing the flour type 0 with the water, then let it rest for 2 hours in the refrigerator.

  2. Add
    • Water
    • Fresh brewer's yeast
    • Salt

    Add the 25 ml of water, fresh brewer's yeast, salt and extra virgin olive oil to the autolyse to form the dough.

  3. Rise

    Let the dough rise for 2 hours at room temperature.

  4. Divide
    • Semolina

    Divide the dough into balls, dusting with semolina, and let them rise until doubled in volume.

  5. Top
    • Peeled tomatoes
    • Buffalo mozzarella
    • Gorgonzola

    Top the pizza with peeled tomatoes, buffalo mozzarella, gorgonzola, porcini mushrooms, cooked ham, pitted black olives, artichokes, chopped parsley, extra virgin olive oil and salt.

  6. Bake

    Bake at 230°C for 10 minutes, then continue baking at 200°C for 15 minutes.

Pizza Capricciosa by Fulvio Marino by @sempremezzogiornorai

55 min

1 serving

🌾

250 g

Flour type 0

💧

200 ml

Water

🍞

8 g

Fresh brewer's yeast

🧂

7 g

Salt

🫒

8 ml

Extra virgin olive oil

🌾

Semolina

🍅

Tomatoes

🧀

Buffalo mozzarella

🧀

Gorgonzola

🍄

Porcini mushrooms

🥓

Cooked ham

Pitted black olives

🫗

Artichokes in oil

🌿

Parsley

Preparation Steps

  1. Step 1/6

    Make the autolyse by mixing the flour type 0 with the water, then let it rest for 2 hours in the refrigerator.

    🌾Flour type 0
    💧Water
    🥣Mixing bowl

  2. Step 2/6

    Add the 25 ml of water, fresh brewer's yeast, salt and extra virgin olive oil to the autolyse to form the dough.

    💧Water
    🍞Fresh brewer's yeast
    🧂Salt
    🫒Extra virgin olive oil
    🥣Mixing bowl

  3. Step 3/6

    Let the dough rise for 2 hours at room temperature.

  4. Step 4/6

    Divide the dough into balls, dusting with semolina, and let them rise until doubled in volume.

    🌾Semolina
    🥐Dough scraper

  5. Step 5/6

    Top the pizza with peeled tomatoes, buffalo mozzarella, gorgonzola, porcini mushrooms, cooked ham, pitted black olives, artichokes, chopped parsley, extra virgin olive oil and salt.

    🍅Peeled tomatoes
    🧀Buffalo mozzarella
    🧀Gorgonzola
    🍄Porcini mushrooms
    🥓Cooked ham
    Pitted black olives
    🫗Artichokes in oil
    🌿Chopped parsley
    🫒Extra virgin olive oil
    🧂Salt
    🍳Baking tray

  6. Step 6/6

    Bake at 230°C for 10 minutes, then continue baking at 200°C for 15 minutes.

Composition

Ingredients

Types

Grains, Liquid, Leavening agent, Spices, Oils, Vegetables, Dairy, Fungi, Meat, Herbs

Ingredients

Flour type 0, Water, Fresh brewer's yeast, Salt, Extra virgin olive oil, Semolina, Tomatoes, Buffalo mozzarella, Gorgonzola, Porcini mushrooms, Cooked ham, Pitted black olives, Artichokes in oil, Parsley

Notes

Flour type 0 (for the autolyse), Water (for the autolyse), Salt (for the dough, for the topping, no amount given), Extra virgin olive oil (for the dough), Semolina (for dusting, no amount given), Tomatoes (for the topping, no amount given, peeled), Buffalo mozzarella (for the topping, no amount given), Gorgonzola (for the topping, no amount given), Porcini mushrooms (for the topping, no amount given), Cooked ham (for the topping, no amount given), Pitted black olives (for the topping, no amount given), Parsley (for the topping, no amount given, chopped)

Allergens

Gluten, Milk

Dietetics

Dietary regimen

Egg-Free, Nut-Free, High-Protein, soy-free

Calories

850 kcal

Macro nutrients

Protein: 35g, Carbohydrates: 95g, Fat: 40g, Fiber: 6g, Sugars: 6g

Nutritional Information

Minerals

Calcium: 450mg, Sodium: 1800mg, Iron: 3.5mg, Potassium: 700mg

Vitamins

Vitamin A: 250µg, Vitamin C: 15mg, Vitamin B12: 1.2µg

Preparation

Time Information

Preparation

30 minutes

Cooking

25 minutes

Overall

55 minutes

Difficulty

Level

Hard (3/4)

Steps

6 steps

Equipments

Utensils

Mixing bowl, Dough scraper, Baking tray

Appliances

Refrigerator, Oven

Type

Type

Type Of Dish

Main Course

Occasions

Family Gathering, Everyday

Origin

Source

Platform

instagram

Original Creator

@sempremezzogiornorai

Origin

Cuisine

Italian

Geographic

Italy, Europe

Various

Aspect

Texture

Chewy, Melty, Crispy

Flavors

Savory, Umami, Tangy, Earthy

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

cooked pizza : 2 days (store in an airtight container or wrapped in foil,reheat in oven before serving), raw dough balls : up to 24 hours (keep covered in the refrigerator,bring to room temperature before shaping if needed)