Pizza Tomato Quattro Stagioni Recipe

Activate yeast

Combine warm water (about 105–115°F / 40–46°C), sugar, and active dry yeast in a small bowl. Let sit 5–10 minutes until foamy.

In a large bowl combine flour and salt. Make a well and add foamy yeast mixture and 2 tablespoons olive oil. Mix until a shaggy dough forms.

Turn dough onto a lightly floured surface and knead 8–10 minutes until smooth and elastic. Alternatively, mix with a stand mixer and dough hook for 6–8 minutes.

Form dough into a ball, coat lightly with oil, place in a bowl, cover with plastic wrap or a damp towel and let rise in a warm place until doubled, about 1–1.5 hours.

While dough rises, make the sauce. Warm 1 tablespoon olive oil in a small saucepan over medium heat. Add crushed garlic and cook 30 seconds until fragrant (do not brown).

Add canned crushed tomatoes, dried oregano, salt and black pepper. Simmer gently 10–12 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning. Remove from heat and let cool.

Preheat oven to 500°F (260°C). If using a pizza stone, place it in the oven while preheating. If using a baking sheet, oil it lightly.

When dough has doubled, punch down and divide into two equal portions for two medium pizzas (see servings). Let rest 10 minutes. On a lightly floured surface, stretch or roll one portion into a 10–12 inch round, leaving a slightly thicker rim.

Transfer dough to a pizza peel or baking sheet dusted with semolina or flour. Spread about 1/2 cup of the tomato sauce evenly over the dough, leaving the rim bare.

Tear or slice the fresh mozzarella into pieces and arrange over half the pizza in a quarter section (Quattro Stagioni is divided into quarters — allocate one quarter for cheese).

Arrange anchovy fillets over the next quarter (2nd quarter) in evenly spaced pieces. If the anchovies are very salty, blot lightly with paper towel.

Scatter the rinsed capers over the third quarter (about 1 tsp) and press gently so they stick to the sauce.

Place halved black olives over the remaining quarter, distributing evenly.

Drizzle 1/2 tablespoon extra virgin olive oil over the assembled pizza and sprinkle a pinch of coarse sea salt and red pepper flakes across the whole pie for balance.

Slide pizza onto the preheated stone or place baking sheet in the oven. Bake 8–10 minutes at 500°F (or until crust is golden and cheese is bubbly). Rotate halfway if your oven has hot spots.

Remove pizza from oven. Let rest 2 minutes, then scatter fresh basil leaves over the pizza. Slice and serve hot.