Four Seasons Pizza
Ingredients
- 500 gWheat flour (t55 or type 00)
- 300 mlMineral water (lukewarm)
- 20 gFresh baker's yeast
- 10 gGray sea salt
- 30 mlExtra virgin olive oil
- 400 gRound tomato (peeled and crushed)
- 1 pcGarlic (minced)
- 250 gBuffalo milk mozzarella ("di bufala") (sliced and drained)
- 100 gHam (shredded)
- 100 gButton mushroom (sliced)
- 2 pcArtichoke (bottoms cooked and quartered)
- 50 gBlack olive (pitted)
- 1 tbspOregano (dried)
- 10 gBasil (fresh leaves)
- 200 mlTomato passata (to incorporate into the sauce)
Method
A thin crust with crispy edges, topped with a thick tomato sauce. Each quarter offers a distinct contrast between melting mozzarella, crunchy mushrooms, and salty ham.
- 1
Dilute the yeast in lukewarm mineral water. Mix the flour, sea salt, and olive oil. Knead vigorously until the dough is supple and detaches from the sides of the bowl. Let it double in size under a cloth.
- 2
Chop the round tomatoes and garlic. Reduce in a pan with the passata and oregano until the sauce coats the spoon and the vegetation water has evaporated.
- 3
Roll out the dough thinly. Spread the sauce then visually divide the pizza into four. Place the sliced mushrooms on one quarter, the ham on the second, the cooked artichokes on the third, and the black olives on the last.
- 4
Bake at 250°C. The crust should be golden and puffed at the edges, and the mozzarella should bubble in the center. Add fresh basil when taking out of the oven.
Frequently asked questions
How do you get this dish right?
- Preheat your oven to maximum with the tray inside to create a thermal shock that sears the dough.
- Drain the mozzarella well on paper towels to prevent it from releasing water during baking.
- Don't overload the center of the pizza to keep it crispy.
How long does this dish keep?
Keep refrigerated for 24h, reheat in a pan to restore crispness.
