4 Stagioni Recipe

Activate yeast

If using active dry yeast, dissolve 3 g yeast and 1 tsp sugar in 50 ml lukewarm water (of the 220 ml). Let sit 5–8 minutes until foamy. If using instant yeast, mix directly with flour and skip proofing.

Mix dough

In a large bowl or mixer, combine flours and 8 g salt. Make a well, add the foamy yeast mixture (or full water if using instant), remaining water (170–180 ml), and 10 ml olive oil. Mix until a shaggy dough forms.

Knead

Knead by hand on a lightly floured surface for 8–10 minutes (or 6–7 minutes in a stand mixer with dough hook) until the dough is smooth, elastic, and slightly tacky but not sticky.

First rise

Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise at room temperature (20–24°C) for 1.5–2 hours, or until roughly doubled.

Divide and rest

Turn dough onto a work surface, gently degas, and divide into 2 equal pieces (~360 g each). Shape each into a tight ball, place on a floured tray, cover, and rest for 30–45 minutes to relax the gluten before shaping.

Prepare tomatoes by crushing: drain canned San Marzano tomatoes into a bowl, reserving juice. Crush tomatoes by hand or with a fork until slightly chunky. If sauce seems too thick, mix in 1–2 tbsp reserved juice.

Heat 10 ml olive oil in a small saucepan over medium-low heat. Lightly bruise the garlic clove with the flat of a knife and add; cook 30–60 seconds until fragrant but not browned. Remove and discard the garlic.

Add crushed tomatoes to the pan, stir in 1 tsp salt, 1 tsp dried oregano, and freshly ground black pepper to taste. Simmer very gently 8–10 minutes to concentrate flavors. Taste and adjust salt. Cool to room temperature before using on pizza.

Mushrooms: wipe clean with a damp paper towel, trim stems, and slice thinly. If mushrooms are watery, toss with a pinch of salt and let sit 5 minutes, then blot excess moisture with paper towel.

Prosciutto cotto: tear or slice into pieces that will fit the quartered section of the pizza.

Salame: slice thinly. If slices are large, cut into halves or strips.

Taggiasca olives: pit if necessary and halve.

Fior di latte: drain excess whey, tear into small pieces roughly the size of a cherry tomato so it melts evenly.

Preheat oven: Place pizza stone or heavy baking steel in oven and preheat to maximum (250–300°C / 475–575°F) for at least 45 minutes. If you do not have a stone, use the top rack and preheat oven fully.

Shape the dough: On a lightly floured surface, press one dough ball from center outward with fingertips, leaving a slightly thicker rim. Stretch to a roughly 12-inch (30 cm) round without tearing the edge. Do not use a rolling pin if you want a puffy crust.

Sauce: Spoon a thin layer (about 100–120 g) of the cooled San Marzano sauce onto the dough, spreading to within 1–1.5 cm of the rim.

Cheese & quartering: Scatter one quarter of the torn fior di latte over one quadrant of the pizza. On the three remaining quadrants, place mushrooms on one quarter, prosciutto cotto on another, and salame on the third. Distribute Taggiasca olives evenly across the pizza (traditionally olives may be placed across quarters or primarily on the prosciutto/salame sides).

Finish with Grana Padano: Sprinkle about 15 g of finely grated Grana Padano evenly over the whole pizza.

Bake: Transfer pizza to preheated stone or steel (use a peel or inverted baking sheet). Bake at highest temperature for 6–10 minutes, or until crust is deeply golden with some char and cheese is melted and bubbling. Baking time varies by oven; watch closely after 5 minutes.

Finish: Remove pizza from oven. Scatter 4 fresh basil leaves (tear larger leaves) across the pizza, drizzle with 5 ml olive oil, and let rest 1–2 minutes. Slice into 6–8 slices so each slice contains multiple quarters.

Repeat shaping, saucing, topping, and baking steps with the second dough ball and remaining ingredients.