📝 About This Recipe
The 'Four Seasons' pizza is a timeless Italian masterpiece, artfully divided into four quadrants that represent Spring, Summer, Autumn, and Winter. Each section features a distinct topping—artichokes, tomatoes with basil, mushrooms, and salty ham—all harmonized by a base of tangy San Marzano tomatoes and creamy buffalo mozzarella. This recipe brings the authentic Roman pizzeria experience to your home, offering a symphony of textures and flavors in every slice.
🥗 Ingredients
The Perfect Pizza Dough
- 500 grams Tipo '00' Flour (high protein Italian flour for a silky texture)
- 325 ml Warm Water (approximately 100°F (38°C))
- 7 grams Active Dry Yeast (one standard packet)
- 10 grams Sea Salt (fine grain)
- 1 tablespoon Extra Virgin Olive Oil (plus extra for greasing the bowl)
The Base and Cheese
- 400 grams San Marzano Canned Tomatoes (crushed by hand or pulsed briefly)
- 250 grams Fresh Buffalo Mozzarella (torn into bite-sized pieces and drained of excess moisture)
- 1/4 cup Pecorino Romano (freshly grated)
The Four Seasons Toppings
- 1/2 cup Marinated Artichoke Hearts (quartered; represents Spring)
- 6-8 pieces Fresh Basil Leaves (torn; represents Summer)
- 1 cup Cremini Mushrooms (thinly sliced; represents Autumn)
- 100 grams Prosciutto Cotto or Black Olives (thinly sliced ham or Taggiasca olives; represents Winter)
👨🍳 Instructions
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1
In a large bowl, whisk the warm water and yeast together. Let it sit for 5-10 minutes until it becomes slightly foamy.
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2
Gradually add the flour and salt to the yeast mixture. Stir with a wooden spoon until a shaggy dough forms.
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3
Turn the dough onto a floured surface and knead for about 10 minutes. The dough should become smooth, elastic, and slightly tacky but not sticky.
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4
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm, draft-free spot for 90 minutes or until doubled in size.
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5
While the dough rises, prepare the sauce by crushing the San Marzano tomatoes with a pinch of salt. Do not cook the sauce; it will cook on the pizza.
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6
Preheat your oven to its highest setting (usually 500°F/260°C or higher). If using a pizza stone, place it in the oven now to heat for at least 45 minutes.
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7
Punch down the risen dough and divide it into two equal balls. Let them rest for another 20 minutes on the counter.
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8
On a floured surface, stretch one dough ball into a 12-inch circle. Use your fingers to push air toward the edges to create a 'cornicione' (crust).
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9
Spread a thin layer of tomato sauce over the dough, leaving a 1-inch border. Sprinkle with a little Pecorino Romano and half the mozzarella.
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10
Visually divide the pizza into four quadrants. Place artichokes in one, mushrooms in the second, ham/olives in the third, and fresh basil in the fourth.
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11
Carefully slide the pizza onto the preheated stone or a baking tray. Bake for 8-12 minutes until the crust is charred in spots and the cheese is bubbling.
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12
Remove from the oven, drizzle with a touch of extra virgin olive oil, and let rest for 2 minutes before slicing.
💡 Chef's Tips
Use high-quality '00' flour for that authentic, airy Italian crust texture. Always drain your fresh mozzarella in a sieve for 30 minutes before using to prevent a soggy pizza. Avoid over-topping; the 'less is more' Italian philosophy ensures the crust stays crisp. If you don't have a pizza stone, use an inverted heavy baking sheet preheated in the oven. For the best flavor, let your dough cold-ferment in the fridge for 24 hours if you have the time.
🍽️ Serving Suggestions
Pair with a crisp, chilled Pinot Grigio or a light-bodied Chianti. Serve alongside a simple Arugula salad with lemon vinaigrette and shaved Parmesan. A small dish of red pepper flakes and dried oregano on the side for those who like extra heat. Finish the meal with a classic Italian Espresso or a scoop of lemon sorbet.