Quattro Stagioni Pizza Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">500g strong bread flour (plus extra for dusting)</li><li class="ingredients-single-item">7g fast-action dried yeast</li><li class="ingredients-single-item">10g salt</li><li class="ingredients-single-item">320ml lukewarm water</li><li class="ingredients-single-item">25ml olive oil (plus extra for greasing)</li><li class="ingredients-single-item">300g canned tomatoes, drained and crushed</li><li class="ingredients-single-item">2 garlic cloves, minced</li><li class="ingredients-single-item">2 tbsp extra virgin olive oil</li><li class="ingredients-single-item">1 tsp dried oregano</li><li class="ingredients-single-item">Salt and freshly ground black pepper, to taste</li><li class="ingredients-single-item">300g mozzarella, torn into small pieces</li><li class="ingredients-single-item">100g artichoke hearts, drained and quartered</li><li class="ingredients-single-item">100g cooked ham, thinly sliced</li><li class="ingredients-single-item">100g mushrooms, sliced and sautéed</li><li class="ingredients-single-item">50g black olives, sliced</li><li class="ingredients-single-item">Fresh basil leaves, to garnish</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Pizza stone or steel (alternatives: heavy baking sheet)</li><li class="equipment-single-item">Pizza peel or rimless baking sheet</li><li class="equipment-single-item">Stand mixer with dough hook (optional)</li><li class="equipment-single-item">Digital kitchen scale</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a large bowl, combine the flour, yeast, and salt. Make a well in the center and add the lukewarm water and olive oil. Mix with your hands or a wooden spoon until a rough dough forms. The temperature of the water is crucial here - too hot will kill the yeast, too cold will slow fermentation significantly.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Transfer the dough to a lightly floured surface and knead for 8-10 minutes until smooth and elastic. The dough should spring back when lightly pressed with your finger. This kneading develops the gluten structure that gives your pizza crust its characteristic chew.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Place the dough in a lightly oiled bowl, cover with cling film or a damp towel, and let rise in a warm place for about 1.5-2 hours, or until doubled in size. The slow rise allows for flavor development in your dough.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the dough rises, prepare your pizza sauce by mixing the crushed tomatoes, minced garlic, extra virgin olive oil, dried oregano, salt, and pepper in a bowl. Let the sauce sit at room temperature to allow the flavors to meld together.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Place your pizza stone or steel in the oven and preheat to 250°C (or as high as your oven will go) for at least 45 minutes. This long preheating ensures your stone is thoroughly hot, mimicking the conditions of a professional pizza oven.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>After the dough has risen, gently deflate it and divide into two equal portions. Roll each portion into a ball and let rest for 15 minutes, covered with a kitchen towel. This final rest makes the dough more pliable and easier to shape.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>On a well-floured surface, stretch or roll one dough ball into a circle about 30cm in diameter, keeping the edges slightly thicker than the center. Don't use a rolling pin if you want a more authentic texture with air bubbles in the crust.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Transfer the shaped dough onto a lightly floured pizza peel or rimless baking sheet. Working quickly to prevent sticking, spread half the sauce over the dough, leaving a 1cm border around the edge for the crust.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Distribute half the mozzarella evenly over the sauce, then divide the pizza visually into four quadrants. Place artichoke hearts on one quarter, ham on the second, mushrooms on the third, and olives on the fourth – representing the four seasons that give this pizza its name.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Slide the pizza onto the preheated stone or steel with a quick jerking motion. Bake for 8-10 minutes until the crust is golden brown and the cheese is bubbling. Look for some charred spots on the crust – they add flavor!</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Remove the pizza from the oven using the peel or a spatula, and transfer to a cutting board. Let it rest for 1-2 minutes (this helps set the cheese slightly and makes it easier to slice), then garnish with fresh basil leaves.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Repeat steps 7-11 with the remaining dough and toppings to make your second pizza. Serve immediately while hot and enjoy your homemade Quattro Stagioni Pizza!</li></ol>