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Roman-Style Pizza with Caciotta and Capocollo Recipe

Roman-Style Pizza with Caciotta and Capocollo Recipe

Photographs : Alberto Rossi

Roman-Style Pizza with Caciotta and Capocollo Recipe


  • 5 cups (650 g) all-purpose flour or Italian “00” flour, plus more as needed
  • 11/2 cups plus 1 tsp. (375 ml) lukewarm water
  • 3/4 tsp. (2 g) active dry yeast
  • 1 tbsp. (18 g) salt


  • 11/3 lbs (600 g) crushed tomatoes
  • 9 oz. (250 g) Roman Caciotta-style (or Manchego) cheese, thinly sliced
  • 41/4 oz. (120 g) Capocollo (cured pork cold cut)
  • Oregano to taste
  • Extra-virgin olive oil
  • Salt to taste

Method :

  1. Put flour onto a clean work surface; make a well in the center. Dissolve yeast in the water; pour into well. Gradually incorporate into flour until a loose dough forms; add salt. Knead dough until smooth and elastic. Cover dough with oiled plastic wrap and let rise until it doubles in volume (from 1 to 4 hours, depending on the temperature).
  2. Divide the dough into four portions and roll them into balls. Let them rise again, covered with lightly oiled plastic wrap, until they again double in size (from 30 minutes to 1 hour depending on the temperature).
  3. Season the tomatoes with salt and a dash of olive oil.
  4. Flour work surface and flatten each dough ball, progressing from using fingertips to a rotary movement of your hands as the dough gets flatter and wider, into a round about 8 inches in diameter. Put the rounds on a baking sheet.
  5. Spread the tomatoes over pizzas, and top with the Caciotta, half the Capocollo and oregano to taste. Bake at 480°F (250°C) for 8 minutes, or until the cheese is bubbly and the crust is golden brown. Garnish with the remaining Capocollo.

Preparation time : 30 minutes
Rising time : 11/2 hours–5 hours
Cooking time : 8 minutes
Difficulty : medium

4 Servings


Source :
Ambassador of Italian Gastronomy Throughout The World

Recipes by : Chef Mario Grazia & Chef Luca Zanga


See also Italian recipes “Pizza with Egg Recipe”