Photograph of the finished Pizza quattro stagioni

Italy · Pizza bốn mùa Quattro stagioni

Pizza quattro stagioni

2 hr Hands-on time + 24 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 1.8 lb
  • Photograph of Dry yeast Dry yeast 0.3 oz
  • Photograph of Canned tomatoes Canned tomatoes 1.3 lb
  • Photograph of Mozzarella Mozzarella 1.1 lb
  • Photograph of Ham Ham 9.9 oz
  • Photograph of Mushrooms Mushrooms 11.3 oz
  • Photograph of Artichoke Artichoke 11.3 oz
  • Photograph of Green olives Green olives 7.1 oz
  • Photograph of Olive oil Olive oil ½ cup
  • Photograph of Dried oregano leaves Dried oregano leaves 0.4 oz

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.

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