Crudaiola pizza

Name: Crudaiola pizza
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: Type 0 flour 7 ¾ cups; Water (at room temperature) 2 ½ cups; Brewer's yeast 1 ½ tsp; Extra virgin olive oil 4 tbsp; Fine salt 3 ½ tsp; Baby carrots 7 oz; Zucchini 10.6 oz; Black olives pitted ½ cup; Pomodori di Pachino (cherry tomatoes) 2.7 cups; Mozzarella cheese fiordilatte 2.2 lbs; Fine salt to taste; Black pepper to taste; Thyme 10 tsp; Extra virgin olive oil 3 tbsp

it es fr de br

1871

Calories per serving

Vegetarian

Energy Kcal 1871
Carbohydrates g 202.1
of which sugars g 14.2
Protein g 78.9
Fats g 83
of which saturated fat g 33.78
Fiber g 13.2
Cholesterol mg 115
Sodium mg 2823

Difficulty: Easy
Prep time: 20 min
Cook time: 25 min
Serving: 4
Cost: Low
Note + the dough rising time (2-3 h)

PRESENTATION

Crudaiola pizza is a real standout when you're diving into the classic flavors of Campania, Italy. Seriously good. This isn’t your usual mozzarella and tomato pizza. Nope. The base comes out of the oven with gooey cheese, and then the fun starts. You know, right away, you pile on raw, crispy veggies like cherry tomatoes, baby carrots, and zucchini. It's a celebration of fresh ingredients—everything stays tender and cool, so you really taste the pure flavors of the vegetables.

In Italy, many folks see this as the perfect choice for spring or early summer—when produce is at its best. And here's the thing, you can totally customize your Crudaiola pizza with market finds. Toss in some arugula for a peppery kick, or maybe add a few shavings of Parmesan for that touch of fancy. I gotta say, some even like to add slices of cured meats for a salty bite.

While most pizzas focus on baked toppings, Italian raw pizza flips that idea on its head, which is great. The warm, moist base with crunchy toppings makes it perfect for casual dinners with friends. And it's got that laid-back, sociable vibe. Everyone can grab a slice and enjoy the variety of flavors. Pretty much. As a fresh tomato pizza, it’s super popular on hot days. Why? Because it feels light and refreshing.

The best part? You can keep experimenting with new veggies or mix in some no-cook toppings you haven't tried before. Honestly, this creates a dish that’s both a nod to traditional Italian pizza and a chance to explore new flavors. In Campania, people love to show off their local ingredients—and this pizza does just that. Each bite feels juicy and bursting with sweet summer taste. Really really good. It’s a real crowd-pleaser—simple, golden, and always a bit unexpected. Perfect for those who love trying something a little different yet authentically Italian.

INGREDIENTS

1871

Calories per serving

Ingredients for 4 pizzas of 12 inches: Type 0 flour 7 ¾ cups (1 kg); Water 2 ½ cups (600 g) - (at room temperature); Brewer's yeast 1 ½ tsp (7 g); Extra virgin olive oil 4 tbsp (60 g); Fine salt 3 ½ tsp (20 g)

for the topping: Baby carrots 7 oz (200 g); Zucchini 10.6 oz (300 g); Black olives ½ cup (100 g) - pitted; Pomodori di Pachino (cherry tomatoes) 2.7 cups (400 g); Mozzarella cheese 2.2 lbs (1 kg) - fiordilatte; Fine salt to taste; Black pepper to taste; Thyme 10 tsp (10 g); Extra virgin olive oil 3 tbsp (40 g)

Preparation

How to prepare Crudaiola pizza

To prepare the Crudaiola Pizza, start by making the dough by sifting the flour into the bowl of a stand mixer 1. Add the yeast 2, then turn on the mixer with the hook attached at medium-low speed and slowly pour in the water 3.

Add the salt 5 and continue kneading. Once you have a smooth and homogeneous mixture 5, also pour in the oil in a thin stream 6.

When the oil is completely absorbed and the dough is elastic 7, remove it from the mixer and shape it with your hands into a ball 8. Place it in a large, lightly greased bowl 9,

cover with plastic wrap or a clean cloth and let it rise in the oven set to bread proofing mode. Wait for the dough to at least double in volume (1.5 h), preferably triple (2.5/3 h), and proceed with rolling out the pizzas. At this point 10, transfer it to the work surface 11 and divide it into 4 equal parts with the help of a dough scraper 12,

and with your hands, form balls 13. Once finished, cover with a clean cloth and let rest for 30 minutes at room temperature. After this time, lightly oil 4 pizza pans of 12 inches in diameter. Place one ball of dough in the center of each pan 14 and start pressing from the center outward, gently stretching the sides if necessary. If the dough is too elastic and tends to return to its original shape, set aside the pizza you are stretching and proceed to stretch another, allowing the previous one to rest. Spread the dough over the entire surface of the pan 15 and let it rest for half an hour.

In the meantime, prepare the ingredients for garnishing your pizza. Wash the zucchini and use a peeler to obtain very thin slices 16, then transfer them to a bowl and season with salt, pepper, a drizzle of oil 17, and part of the chopped thyme 18.

Now, take care of the baby carrots: remove the tops with a knife 19, wash them, cut them in half 20, and season with salt, oil 21, pepper, and thyme.

Also cut the cherry tomatoes into 4 and season them as done with the zucchini and carrots 22. At this point, cut the mozzarella into cubes 23 and place it on your pizzas 24.

Select the bread cooking mode 25 and without preheating the oven, bake the pizza on the lowest level of the oven and cook at 392°F for about 25 minutes 26. Once cooked, take it out of the oven 27,

and top it with the reserved vegetables: cherry tomatoes, sliced olives, zucchini 28, and baby carrots 29. A drizzle of raw oil and your Crudaiola Pizza is ready!

Storage

The Crudaiola Pizza can be partially cooked and then frozen. To use it later, let it thaw at room temperature and finish cooking in the oven before serving!