Pizza Quattro Stagioni Recipe

Activate yeast

In a small bowl, combine warm water (about 100–110°F / 37–43°C), sugar and active dry yeast. Stir and let sit 5–7 minutes until foamy.

Make dough

In a large bowl (or stand mixer bowl) combine flour and salt. Make a well and add the foamy yeast mixture and 2 tablespoons olive oil. Mix until a shaggy dough forms. If too dry, add up to 1–2 tablespoons water; if too wet, add up to 2 tablespoons flour.

Knead

Knead by hand on a lightly floured surface about 8–10 minutes (or 6–7 minutes in a stand mixer with dough hook) until smooth, elastic and slightly tacky.

First rise

Oil a clean bowl with a little olive oil, place dough inside, cover with plastic wrap or a damp towel and let rise in a warm place until doubled, about 1–1.5 hours.

Divide and rest

Punch dough down, divide into two equal portions for two 12-inch pizzas (or keep whole for one large pizza). Shape into balls, cover, and rest 20–30 minutes before shaping.

Cook sauce

Heat 1 teaspoon olive oil in a small saucepan over medium heat. Add minced garlic and sauté 30–45 seconds until fragrant (do not brown). Add crushed tomatoes, dried oregano, salt and pepper. Bring to a gentle simmer and cook 6–8 minutes to thicken slightly. Taste and adjust seasoning. Remove from heat and let cool to room temperature.

Prepare mushrooms (optional sauté)

If using the optional mushroom treatment: heat 1 teaspoon butter in a small skillet over medium heat. Add minced shallot and sauté 1–2 minutes until softened. Add sliced mushrooms and cook 4–5 minutes until they release moisture and begin to brown. Add thyme, season with a pinch of salt and pepper, then remove from heat. If not using this step, use raw sliced mushrooms.

Prepare other toppings

Drain and quarter marinated artichoke hearts. Slice or tear mozzarella and pat dry on paper towels to remove excess moisture. Arrange pepperoni and ham so they are ready to distribute in quadrants on the pizza.

Preheat oven and stone/pan

Preheat oven to its highest setting (475–500°F / 245–260°C) with a pizza stone or heavy baking sheet inside for at least 30 minutes. If you have a pizza steel, use that for best crust.

Shape dough

On a lightly floured surface, gently stretch or roll one dough ball into a roughly 12-inch circle, leaving a slightly thicker rim for the crust. Transfer to a floured peel or an inverted baking sheet if using one.

Sauce and cheese

Spread a thin, even layer of the tomato sauce over the dough, leaving a 1/2-inch border. Distribute half of the sliced/torn mozzarella evenly across the pizza as a base layer (you can reserve some mozzarella to add later).

Divide into four quarters

Visualize or lightly mark the pizza into four equal quadrants. On one quarter place the prepared mushrooms; on the second quarter arrange pepperoni; on the third quarter place sliced ham; on the fourth quarter arrange the quartered artichoke hearts. Add the remaining mozzarella distributed evenly across the whole pizza or tailored to preference.

Finish toppings

Sprinkle grated Parmesan or Pecorino lightly over the pizza. Drizzle 1 teaspoon olive oil over the top and season with a light grind of black pepper. Add a few basil leaves now or reserve for after baking if you prefer them fresh.

Bake

Slide the pizza onto the preheated stone or baking sheet. Bake 8–12 minutes, rotating halfway through, until crust is golden and cheese is bubbling and slightly browned. Baking time depends on oven temperature and stone; watch carefully.

Rest and serve

Remove pizza from oven and let rest 2–3 minutes. Scatter remaining fresh basil leaves over the pizza, slice into 8 slices (2 slices per quadrant) and serve immediately.