Quattro Stagione Pizza Recipe

Bloom yeast

In a small bowl, combine warm water (about 105–115°F / 40–46°C), sugar and active dry yeast. Stir lightly and let sit 5–10 minutes until foamy.

In a large mixing bowl, combine flour and salt. Make a well in the center and add the foamed yeast mixture and 2 tablespoons olive oil.

Mix with a wooden spoon until a shaggy dough forms, then turn out onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. If using a stand mixer, knead with dough hook 6–8 minutes.

Lightly oil a bowl, place the dough inside, turning to coat. Cover with plastic wrap or a clean towel and let rise in a warm place until doubled, about 1 to 1¼ hours.

After rising, gently punch down the dough and divide into two equal portions for two medium pizzas (or keep whole for one large). Let rest 10 minutes before shaping.

While the dough rises, make the sauce. In a small saucepan over medium heat, warm 1 teaspoon olive oil. Add minced garlic and sauté 20–30 seconds until fragrant (do not brown).

Add crushed tomatoes and tomato paste, stir to combine. Season with dried oregano, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Simmer gently 8–10 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning. Remove from heat and let cool to room temperature.

Preheat your oven to the highest setting (475–500°F / 245–260°C) with a pizza stone or inverted baking sheet placed on the middle rack for at least 30 minutes. If using a pizza stone, dust a pizza peel with cornmeal or flour to prevent sticking.

Prepare toppings while oven preheats: if mushrooms are watery, sauté sliced mushrooms in 1 teaspoon olive oil over medium-high heat for 3–4 minutes until moisture evaporates and they start to brown; drain on paper towel. If artichokes are marinated, drain well and pat dry. Slice or shred the mozzarella and slice olives if not already sliced.

On a lightly floured surface or a cornmeal-dusted peel, stretch or roll one portion of dough into a 10–12 inch round (for medium pizza). Create a slightly thicker rim for the crust by pushing dough outward from the center.

Spread about 1/2 cup of prepared tomato sauce evenly over the dough, leaving a 1/2–1 inch border for the crust.

Divide the pizza visually into four quarters. In one quarter, scatter about 3/4 cup shredded mozzarella for the cheese section. In the second quarter, arrange half of the ham (about 3 oz) evenly. In the third quarter, place the sautéed mushrooms (about 1/4–1/3 cup). In the fourth quarter, distribute the artichoke hearts (about 1/4–1/3 cup) and scatter the sliced green olives across the artichoke quarter and slightly into neighboring sections to balance flavor.

If desired, add a little more mozzarella sprinkled lightly over the whole pie to help ingredients adhere (about 1/4 cup). Drizzle 1/2 teaspoon olive oil over the crust edge and toppings to encourage browning.

Carefully transfer the assembled pizza to the hot stone or baking sheet. Bake for 8–12 minutes, until crust is golden-brown and cheese is bubbling and slightly blistered. Bake time will depend on oven temperature and stone; watch closely after 8 minutes.

Remove pizza from oven and let rest 2–3 minutes. Tear or chop fresh basil and scatter on top if using. Slice and serve hot.

Repeat assembly and baking for second dough portion, or refrigerate/freeze dough and sauce for future use.