Roma's Quattro Stagioni Recipe

Activate yeast

In a small bowl, combine warm water, sugar and active dry yeast. Stir gently and let sit 5–10 minutes until foamy.

Mix dough

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

Knead

Turn dough onto a lightly floured surface and knead 8–10 minutes until smooth and elastic (or use stand mixer with dough hook on medium for 6–8 minutes). If dough is sticky, add up to 2 tablespoons more flour.

First rise

Lightly oil a large bowl, place the dough ball in it, cover with plastic wrap or a damp towel and let rise in a warm place for 1–1.5 hours, or until doubled in size.

Shape

Punch dough down gently, divide into two equal portions for two 11–12-inch pizzas (or keep whole for one 14–16-inch). Let rest 10 minutes, then stretch or roll into desired shape on a lightly floured surface.

While dough rises, make the sauce. In a small saucepan over medium-low heat, warm 1 teaspoon olive oil. Add minced garlic and cook 30 seconds until fragrant. Add crushed tomatoes, tomato paste, dried oregano, dried basil, salt and pepper. Stir and simmer gently 10–12 minutes to thicken slightly. Taste and adjust seasoning. Remove from heat and let cool to room temperature before using.

Preheat

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 or line with parchment.

Prepare mushrooms

Toss sliced mushrooms with a pinch of salt and a drizzle of olive oil. Sauté in a hot skillet 2–3 minutes until just softened and some moisture has evaporated. Remove from heat and set aside.

Divide toppings by quadrant

Quattro Stagioni traditionally separates toppings into four sections: one quarter artichokes, one quarter prosciutto, one quarter mushrooms, one quarter olives (with tomatoes/mozzarella across the whole pizza). Plan placement so each quarter gets its designated ingredient.

Assemble pizza

Place stretched dough onto a pizza peel or baking sheet. Spread an even layer of the prepared tomato sauce over the dough, leaving a 1/2-inch rim for the crust. Scatter the fresh mozzarella evenly over the sauce. On one quarter place the quartered artichoke hearts, on the next arrange the sautéed mushrooms, on the next place the halved Kalamata olives, and on the last arrange prosciutto slices (you can tear prosciutto into smaller pieces if preferred). Sprinkle grated Parmesan over the whole pizza if using.

Bake

Slide pizza onto the preheated stone or place the baking sheet in the oven. Bake 8–12 minutes, rotating once halfway, until crust is golden and cheese is bubbly and slightly blistered. Baking time depends on oven temperature and pizza thickness.

Finish

Remove pizza from oven. Let rest 2 minutes, then drizzle with 1 tablespoon extra-virgin olive oil, scatter fresh basil leaves, and add a light crack of black pepper. If desired, tear the prosciutto and reposition after baking for a more delicate texture (optional). Slice and serve hot.