4 pizzas
Quattro Stagioni
- Hydration
- 65%
- Dough ball
- 250g
- Fermentation
- 49h
- Salt
- 2.8%
- Bake
- 60–90 sec
- Oven
- Wood-fired oven
- Makes
- 4pizzas
- Active time
- 30min
Ingredients
- Dough ball PizzaLovers house dough 65%, cold-fermented 48 h
- 250 g
- Peeled San Marzano tomatoes, crushed by hand
- 70 g
- Fior di latte, diced and drained
- 70 g
- Button mushrooms, dry-fried autumn
- 30 g
- Cooked ham winter, added last
- 25 g
- Artichoke hearts, drained spring
- 30 g
- Black olives summer
- 15 g
- Extra virgin olive oil
- 6.0 g
Total dough496 g
Open this recipe in the calculator
Scale up or down — the yeast is recalculated automatically.
Method
- Take the dough balls out of the fridge 2–3 hours before baking and let them sit covered at room temperature.
- Preheat the oven well in advance: 45–60 minutes for a steel in a home oven, 20–30 minutes for a gas oven, longer for a wood oven. Measure the floor with an IR thermometer — you want around 450 °C (840 °F).
- Stretch the ball by hand from the centre outward on a semola-floured surface. Never touch the outer two centimetres.
- Divide the pizza into four imaginary sections and put one topping in each without mixing.
- Slide the pizza in and bake for 60–90 seconds. Turn it two or three times so the crust colours evenly.
- Add the ham section after baking so the ham stays soft.
- Let the pizza rest for a few seconds, add anything meant to go on after the oven, and serve straight away.
The difference from Capricciosa is the arrangement, not the ingredients. Four sections, four seasons, and a pizza where every slice tastes different depending on where you start.
Neapolitan tradition – a classic Italian pizza, not one of the AVPN's regulated recipes.
Topping order
- Tomato sauce
- Fior di latte
- Four sections with one topping in each
- Olive oil
Common mistakes
- Placing the toppings too close to the centre, where they run together during baking.
- Raw mushrooms, which flood their section with water.
Tips
- Turn the pizza in the oven with the same section facing the flame each time, or the sections bake unevenly.
- Use a thin knife to mark the sections in the sauce before topping.
Variations
- Capricciosa – the same toppings without the division.
- A vegetarian version with grilled courgette instead of ham.
Recalculate the recipe
Want a different number of pizzas, a different ball weight or a different time in the fridge? The calculator is prefilled with this recipe’s values.
Open the calculator with the Quattro Stagioni settings
Read more
- Neapolitan pizza dough – the full recipe and the why behind it
- Capricciosa
- Topping order – what goes on when
- Wet pizza – water pooling in the middle
