A rich and satisfying Italian-style pizza with a perfectly crisp crust, balanced tomato sauce, and a generous topping of melted mozzarella, savory halal deli slices, vegetables, and olives. This homemade Pizza Capricciosa brings classic pizzeria flavor straight to your kitchen.
Why You’ll Love This Recipe
This pizza is a wonderful combination of simplicity and depth of flavor. The long-fermented dough develops great texture and taste, while the toppings create a balanced mix of savory, earthy, and slightly briny notes. It is easy to customize, bakes quickly at high heat, and feels both comforting and special enough for a weekend meal.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the dough:
500 g pizza flour
325 ml water, room temperature
3 g dry yeast
10 g salt
For the topping:
200 g tomato sauce
200 g mozzarella cheese, shredded or sliced
120 g halal turkey or beef deli slices, cut into strips
120 g mushrooms, thinly sliced
100 g artichoke hearts, drained and quartered
60 g black olives, pitted and sliced
1 tablespoon olive oil
Directions
In a large bowl, mix the flour and dry yeast. Gradually add the water and mix until a rough dough forms. Add the salt and knead until the dough becomes smooth and elastic, about 10 minutes by hand or 6–7 minutes with a mixer.
Shape the dough into a ball, place it in a lightly oiled bowl, cover, and let it rise at room temperature for 8 to 24 hours until doubled and airy.
Preheat the oven to 260°C (500°F). If using a pizza stone or steel, place it in the oven while preheating.
Divide the dough into portions if making more than one pizza. Stretch one portion into a round base, keeping the edges slightly thicker.
Spread the tomato sauce evenly over the dough, leaving a small border. Add the mozzarella cheese, then distribute the halal deli slices, mushrooms, artichokes, and olives evenly on top.
Transfer the pizza to the hot oven and bake for 7–10 minutes, until the crust is puffed and lightly blistered and the cheese is fully melted.
Remove from the oven, drizzle lightly with olive oil, and serve immediately.
Servings and timing
This recipe makes 2 medium pizzas, serving 3 to 4 people.
Preparation time: 20 minutes
Rising time: 8–24 hours
Baking time: 7–10 minutes
Total active time: about 30 minutes
Variations
You can add roasted bell peppers or caramelized onions for extra sweetness. Swap mozzarella with a mix of mozzarella and provolone for a deeper cheese flavor. For a spicier version, add a pinch of chili flakes after baking.
Storage/Reheating
Leftover pizza can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a hot oven at 200°C for 5–7 minutes to restore crispness, or warm gently in a skillet over medium heat.
FAQs
Can I make the dough ahead of time?
Yes, the dough can be prepared up to 24 hours in advance and kept refrigerated after the initial rise.
What flour works best for this pizza?
Pizza flour or finely milled bread flour gives the best chewy yet crisp texture.
Can I bake this without a pizza stone?
Yes, a preheated baking tray works well if a stone is not available.
Is fresh mozzarella necessary?
Fresh mozzarella is great, but low-moisture mozzarella melts more evenly and is easier to use.
Can I freeze the dough?
Yes, freeze the dough after the first rise for up to one month and thaw overnight in the refrigerator.
How do I prevent a soggy crust?
Use a hot oven, avoid excess sauce, and preheat your baking surface well.
Can I make this pizza vegetarian?
Absolutely, simply omit the deli slices and add more vegetables.
What type of olives should I use?
Black olives are traditional, but green olives also work well.
Can I cook this on a grill?
Yes, grill the dough first on one side, flip, add toppings, and finish cooking with the lid closed.
How thin should the dough be?
Stretch the center thin enough to see light through it slightly, keeping the edges thicker for a good crust.
Conclusion
This homemade Pizza Capricciosa delivers classic Italian-inspired flavor with simple ingredients and a rewarding process. Whether for a family dinner or a casual gathering, it is a versatile and satisfying recipe that proves great pizza can be made right at home.
A homemade Italian-style Pizza Capricciosa with a crispy crust, rich tomato sauce, melty mozzarella, halal deli slices, mushrooms, artichokes, and olives — perfect for a comforting yet special meal.
Ingredients
500 g pizza flour
325 ml water, room temperature
3 g dry yeast
10 g salt
200 g tomato sauce
200 g mozzarella cheese, shredded or sliced
120 g halal turkey or beef deli slices, cut into strips
120 g mushrooms, thinly sliced
100 g artichoke hearts, drained and quartered
60 g black olives, pitted and sliced
1 tablespoon olive oil
Instructions
In a large bowl, mix the flour and dry yeast. Gradually add the water and mix until a rough dough forms.
Add the salt and knead until the dough becomes smooth and elastic, about 10 minutes by hand or 6–7 minutes with a mixer.
Shape the dough into a ball, place it in a lightly oiled bowl, cover, and let it rise at room temperature for 8 to 24 hours until doubled and airy.
Preheat the oven to 260°C (500°F). If using a pizza stone or steel, place it in the oven while preheating.
Divide the dough into portions if making more than one pizza. Stretch one portion into a round base, keeping the edges slightly thicker.
Spread the tomato sauce evenly over the dough, leaving a small border.
Add the mozzarella cheese, then distribute the halal deli slices, mushrooms, artichokes, and olives evenly on top.
Transfer the pizza to the hot oven and bake for 7–10 minutes, until the crust is puffed and lightly blistered and the cheese is fully melted.
Remove from the oven, drizzle lightly with olive oil, and serve immediately.
Notes
Use pizza flour or finely milled bread flour for best texture.
The dough can be made up to 24 hours in advance and refrigerated after rising.
For a vegetarian version, omit the deli slices and add more vegetables.
Reheat leftovers in a hot oven or skillet to restore crispness.
A preheated baking tray works well if you don’t have a pizza stone.
