Capicola pizza with fermented chile peppers (Capicola) from The Sullivan Street Bakery Cookbook (page 121) by Jim Lahey and Maya Joseph

  • fennel
  • fresh ginger
  • mascarpone cheese
  • all-purpose flour
  • fast-acting yeast
  • capicola
  • finger chiles
  • Castelvetrano olives
  • EYB Comments

    Can substitute Sriracha sauce for the book's "Lacto-fermented chile peppers" called for in this recipe.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute Sriracha sauce for the book's "Lacto-fermented chile peppers" called for in this recipe.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.