Attilio Bachetti’s Pizza Capricciosa (Capricious Pizza)

When it’s time to clean the fridge or you’ve got lots of ingredients to use up before they turn, you may want to try out a pizza capricciosa, or capricious pizza (i.e. add whatever toppings you want!). While the toppings for this Italian dish vary from region to region, a few have become staples: Crushed canned plum tomatoes (like San Marzano), ham, black olives, artichoke wedges, cremini mushrooms and mozzarella. 

Here, Attilio Bachetti, who runs his family’s Naples-based pizzeria da Attilio (in 2021, they were named the best pizzeria in the world by the Associazione Verace Pizza Napoletana and in 2023 became part of the Michelin guide), shares his version of a pizza capricciosa. The main difference in his recipe is in the quality of the ingredients: Excellent Italian prosciutto cotto (cooked ham), fresh cremini mushrooms, black olives from Gaeta (a town in the south of Rome) and fior di latte mozzarella from Vico Equense, a coastal town and comune in Naples. Another key difference? Attilio has chosen not to add artichokes for a result that’s lighter and more delicate, but just as satisfying in flavour and texture.


Want more Attilio goodness? Check out his recipes for Pizza Quattro Formaggi and Pizza Diavola.

Difficulty

Servings

Eleven 12-inch (30-centimetre) pizzas

Prep Time

20 minutes

(not including dough prep and proofing)
Cook Time

1 ½ minutes 2 ½ minutes

By Attilio Bachetti

Attilio Bachetti’s Pizza Capricciosa (Capricious Pizza)

Note

Attilio’s recipe takes time and results in 11 dough balls, so be sure to set aside 24 hours for proofing before you cook. If you don’t have enough time or the need to make 11 pizzas, try out our Classic Pizza Dough (3 to 4 hours for proofing), or our Quick Pizza Dough, which only requires 1 hour. Depending on the type of yeast you choose, we always suggest checking the activation instructions on your yeast packets and testing accordingly. When it comes to prosciutto cotto, some specialty and Italian groceries will have it, but if you can’t find any, feel free sub any non-smoky ham. If you can’t find Gaeta olives, Kalamata olives are just as tasty!

For the dough

1. If using a mixer: Add the water and salt to the bowl of your stand mixer, followed by the yeast.

If using a mixer: Add the water and salt to the bowl of your stand mixer, followed by the yeast. When the yeast is absorbed into the water, add the flour. Turn to the lowest speed and mix until the dough comes together, about 5 to 10 minutes. (The final mix shouldn't be sticky; it should be soft and plastic to the touch and easily removed from the bowl.


If mixing by hand: In a large bowl, stir ingredients with a wooden spoon (in the same order as above) until the dough starts to form. Continue mixing by hand until the pizza dough comes together in a ball.

2. Dump the dough onto a lightly floured work surface and cover it with a damp cloth.

Let the dough rest at room temperature for 4 hours.

3. With the help of a dough scraper and a digital scale, divide the dough into 11 loaves of about 250 grams each.

Form each piece into a ball and place them either in a lightly floured dough-proofing box or on a tray covered in a kitchen towel. Let the balls rise at room temperature for about 20 hours or until doubled in size.


Tip: Be sure to evenly space out your dough balls as they will expand and grow significantly. We recommend at most 5 balls to a box or tray. 


For the sautéed mushrooms

1. In a non-stick pan over medium-high heat, add a drizzle of extra-virgin olive oil; add the garlic and fry for about 30 seconds.

2. Add the sliced mushrooms to the pan and cook them until all the water has evaporated, about 3 to 5 minutes.

 

3. When the mushrooms turn golden brown, add the salt and chilli pepper flakes.

Set aside and let cool.

For the tomato sauce

1. In a large bowl, mash the peeled San Marzano tomatoes by hand.

Alternatively, you can use an immersion blender or food processor. Add the salt and mix. Set aside.

For the assembly

1. Before stretching and topping your dough, fire up your oven and allow it to preheat for 15 to 20 minutes.

Aim for 480 °C  on your pizza stone. You can check this quickly, accurately and from a safe distance with an infrared thermometer.

2. Place a dough ball on a lightly floured work surface.

Push the air out from the centre to the edges, leaving about ½ inch (1 centimetre) for the crust or cornicione. Stretch the dough using the slap technique until you have a disc of about 12 inches (30 centimetres) in diameter.

Ooni capricciosa 13

3. With the help of a ladle, evenly spread about ⅓ cup (74 grams) of the tomato sauce over your dough.

Add about ⅓ cup (80 grams) of the mozzarella, a little less than 1 cup (70 grams) of the sautéed mushrooms, 1 cup of the sliced prosciutto cotto (56 grams) and about ¼ cup (40 grams) of the olives and 1 tablespoon (4 ½ grams) of grated Parmigiano Reggiano and 1 tablespoon (4 ½ grams) of Pecorino Romano. Finish with 5 to 6 basil leaves and a drizzle of extra-virgin olive oil.

Ooni capricciosa 38

4. Transfer the pizza to a lightly floured pizza peel and give the edges a little pull to stretch it out and adjust its shape.

Bake the pizza for 1 ½ to 2 ½ minutes, turning with a peel every 20 seconds or so to ensure an even bake.

5. Take the pizza out of the oven, add a few more fresh basil leaves, slice and enjoy! Repeat the steps for the remaining pizzas.

Attilio Bachetti

Pizzaiolo Attilio Bachetti started making dough at the early age of six. What was once a game is now a passion and a profession: He runs da Attilio, his family’s Naples-based pizzeria, and in 2021, they were named the best pizzeria in the world by the Associazione Verace Pizza Napoletana. In 2023 da Attilio also became part of the Michelin guide.

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