Pizza quattro stagioni

Method

1. 1 Knead the flour with a little yeast, water, and salt, then refrigerate for 24 hours and let it rest for 2 hours.
2. 2 Press the dough from the center outwards with your finger, leaving a 2 cm border.
3. 3 Spread the crushed tomatoes on top, then sprinkle with shredded mozzarella.
4. 4 Divide the pastry into four equal parts and place a different filling in each part.
5. 5 The four distinct, unmistakable sections are the identifying feature of quattro stagioni.
6. 6 Bake at the highest heat for 7 minutes, then drizzle with olive oil and sprinkle with oregano.

With an appliance

• Air fryer 1 hr 56 min

  Replace step 6: spray the edges with quattro stagioni oil, use a steam oven at 260 degrees for 5 minutes, and rotate the pizzas between turns; the top browns faster than in a conventional oven, but the size is limited, one pizza per batch.