Four Seasons Pizza

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.

• Prep time: 40 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 826
• Protein: 34 g
• Carbs: 107 g
• Fat: 29 g

Ingredients

• 500 g Wheat flour ( t55 or type 00 )
• 300 ml Mineral water ( lukewarm )
• 20 g Fresh baker's yeast
• 10 g Gray sea salt
• 30 ml Extra virgin olive oil
• 400 g Round tomato ( peeled and crushed )
• 1 piece Garlic ( minced )
• 250 g Buffalo milk mozzarella ("di bufala") ( sliced and drained )
• 100 g Ham ( shredded )
• 100 g Button mushroom ( sliced )
• 2 piece Artichoke ( bottoms cooked and quartered )
• 50 g Black olive ( pitted )
• 1 tbsp Oregano ( dried )
• 10 g Basil optional ( fresh leaves )
• 200 ml Tomato passata ( to incorporate into the sauce )

Instructions

1. Dough preparation

   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. Sauce reduction

   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. Topping and assembly

   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. High temperature baking

   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.

Chef's tips

• 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.

Storage

Keep refrigerated for 24h, reheat in a pan to restore crispness.