How to make
The preparation of Pizza Quattro Stagioni begins with the dough. In a bowl, pour the lukewarm water and add the dry yeast and sugar. Stir gently and allow the mixture to rest for a few minutes until the yeast activates and forms a light foam on the surface.
Add the olive oil and salt to the yeast mixture. In a large bowl, sift the flour and gradually pour in the liquid mixture while mixing. Continue mixing until a soft dough begins to form.
Transfer the dough to a lightly floured surface and knead it for about 8 to 10 minutes. The dough should become smooth, elastic, and slightly soft to the touch. Shape it into a ball, lightly coat it with olive oil, cover it with a towel or plastic wrap, and let it rise in a warm place until it doubles in size.
Once the dough has risen, place it on a lightly floured surface and gently stretch or roll it into a round pizza base.
Transfer the base onto a baking tray lined with parchment paper. Spread the tomato sauce evenly across the surface of the dough. Sprinkle half of the grated mozzarella over the sauce.
Mentally divide the pizza into four equal sections. Each section represents a different season. On the first quarter place the sliced mushrooms, on the second arrange the ham, on the third add the marinated artichokes, and on the fourth distribute the olives.
Sprinkle the remaining mozzarella over the entire pizza and finish with the grated Parmesan cheese.
Bake the pizza in a preheated oven at 240-250°C (465-480°F) for about 12 to 15 minutes, or until the crust turns golden and the cheese melts and begins to brown slightly.
Once baked, drizzle the pizza lightly with olive oil and garnish with fresh basil leaves.
Serve the Pizza Quattro Stagioni hot immediately after baking. It pairs wonderfully with a fresh salad, a cold beer, or a glass of red wine. Leftovers can be stored in the refrigerator for up to 2 days.
Be sure to also check out how to make the classic Pizza Margherita or try the popular Pizza Quattro Formaggi for another iconic Italian pizza experience.
