• Blog, recipes & olive oil

    Recipe pizza Cafoncella


Recipe pizza Cafoncella

Pizza. Something you can always wake our marketing chief Lonneke for. If it was for her, she would eat pizza every day. And if you do so, you should do it perfectly. This delicious recipe for a pizza Cafoncella sets a great example. Below you will find her favorite pizza recipe!

Preparation: 20 minutes
Cooking time: 1 hour

Pizza dough: 

- 7 grams of yeast
- 2 tbsp of Olive Oil Every Day
- 1 tsp of sugar
- 300 ml lukewarm water
- 500 gr of sifted flour
- 100 gr of semolina

- 2 cans of cut tomatoes 
- 375 gr of mozarella, cut into pieces
- rocket 
- 150 gr prosciutto crudo 
- Al Basilico olive oil


Take a measuring cup to mix the yeast, 300 ml lukewarm water, sugar and 2 tsp of Olive Oil Everyday. Leave the mixture for 10 minutes. Mix the flour with the semolina and form a mountain that looks like a volcano. On the top of the mountain, make a little bowl. Pour the water mixture into this little bowl. 
Knead with your hands until the water mixture has been absorbed and continue until the dough feels smooth and supple. Cover the dough with a humid towel and leave until risen. 
Preheat the oven to 220°C. Flatten the dough and divide into four pieces. When you prefer the pizza to be found, form 4 balls to make this easier. 

Spread the cut tomatoes and the mozarella over the pizza dough and place in the oven for about 10 minutes. Take the pizza out of the oven and add 2 slices of prosciutto on every pizza. Put the rocket on the pizza's and top off with a sprinkle of Al Basilico olive oil. 

Written by - Lonneke Mulder

Liquido d'Oro

The story of Liquido d'Oro

Read more

Olive oil dosette

Single serving solution

Read more