Pizza 4 Stagioni: here’s how to make it at home

Hungry for home-made pizza? How about a tasty 4 Stagioni with artichokes, ham, hard-boiled egg, olives and mushrooms?You can use the ready-to-bake pizza crusts found in the refrigerated case of your supermarket to make a quick pizza, or check with your favourite bakery where you’ll be sure to find leavened dough for pizza. Of course, to get an unforgettable pizza, you’ll need to follow the procedure below. 

The Recipe:

Dissolve the yeast in 3/4 of the water at room temperature, then add the flour using a sieve and add flour until you have a sort of batter. Stir a bit with a spoon, then add the rest of the flour a little at a time. Finally, add the salt. Knead the dough until it no longer sticks to your hands. 

Set the dough on a wood work surface for 30 minutes covered with a damp cloth. Then cut it into 200 g loaves and allow them to rest in the refrigerator in a closed container. Allow to rise a minimum of 24 hours up to a maximum of 48 hours. This makes the dough very digestible. Before using the individual loaves, bring them to room temperature for at least an hour. 

Using your hands, shape the rim while you stretch the dough out very thin until the dough is the shape of a pizza as large as the baking sheet. Distribute the tomato all over the pizza base, then distribute the other ingredients in four separate areas. Cut the mozzarella in small pieces and the ham in strips. Use another segment of the pizza for the oil-packed artichokes. 220° for 25 minutes in a convection oven, with the pizza set on the middle rack, and your pizza will be a real hit.