Quattro Carni Recipe

Preheat

Position a pizza stone or baking steel on the middle rack and preheat oven to 500°F (260°C) for at least 45 minutes. If using a baking sheet, preheat oven to 475°F (245°C).

Lightly dust a work surface with the all-purpose flour. Stretch or roll the pizza dough into a 12–14 inch round, leaving a slightly thicker rim for the crust. Transfer the stretched dough to a piece of parchment or a lightly floured pizza peel.

Brush the outer 1/2 inch of the dough with 1 tablespoon olive oil to promote browning.

Make quick sauce

In a small saucepan, warm 1 tablespoon extra-virgin olive oil over medium heat. Add the minced garlic and cook 30 seconds until fragrant, taking care not to brown. Stir in the tomato paste and cook 30 seconds to remove raw taste. Add crushed tomatoes, dried oregano, dried basil, sugar, salt, and black pepper. Simmer over low heat, partially covered, for 10 minutes to thicken and meld flavors. Taste and adjust seasoning. Remove from heat and let cool slightly before using.

Use about 3/4 to 1 cup of sauce for the 12–14" pizza; reserve any extra for another use.

Cook and slice meat components

If meatballs and baker's sausage are raw, cook them first: heat a skillet over medium heat with 1 teaspoon oil, cook meatballs (6) turning occasionally until internal temp reaches 165°F (74°C) and brown—about 10–12 minutes; remove and slice into 1/4" rounds. Cook baker's sausage links in the same skillet until browned and cooked through (internal temp 160°F/71°C), about 8–10 minutes; let rest and slice into 1/4" rounds. If using pre-cooked meats, simply slice to even thickness.

Arrange pepperoni and salami so they are ready to top the pie; if you prefer pepperoni crisp, place a few extra slices on top of cheese near the end of bake.

Evenly spread 3/4 to 1 cup of the cooled tomato sauce over the stretched dough, leaving the oiled rim exposed.

Sprinkle the shredded mozzarella evenly over the sauce, then distribute the shredded provolone and grated Parmesan on top for a balanced house blend.

Place the pepperoni slices in a single layer across the pizza. Distribute salami slices evenly. Arrange sliced meatballs and baker's sausage rounds so the pizza is well-covered but not overloaded; aim for an even distribution of all four meats.

Transfer the pizza (on parchment or a peel) to the preheated stone/steel or baking sheet. Bake at 500°F (260°C) for 8–10 minutes, rotating once halfway, until the crust is golden and blistered and the cheese is melted and bubbling. If oven max is lower, bake at highest temp and expect 10–14 minutes.

For slightly crispier pepperoni, switch to broil for 30–60 seconds at the end while watching carefully to avoid burning.

Remove pizza from oven. Let rest 2 minutes, then finish with a light drizzle of 1 teaspoon olive oil, a sprinkle of red pepper flakes to taste, and scatter fresh basil leaves if using. Slice into 8 slices.