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Four-Seasons Pizza Recipe

Four-Seasons Pizza Recipe

Photographs : Alberto Rossi

Four-Seasons Pizza Recipe


  • 4 cups (500 g) all-purpose flour or Italian “00” flour, plus more as needed
  • 11/2 cups (350 ml) lukewarm water
  • 11/2 tbsp. (20 ml) extra-virgin olive oil
  • 11/2 tsp. (4 g) active dry yeast for
  • 2-hour rising time, or 3/4 tsp. (2 g)
  • for 6-hour rising time
  • 2 tsp. (12 g) salt


  • 1 16-oz. can peeled tomatoes,crushed by hand
  • 14 oz. (400 g) mozzarella cheese, shredded
  • 10 artichoke hearts in oil
  • 6 button mushrooms, sliced
  • 10 green olives, pitted
  • 6 ham slices

Method :

  1. Put the flour onto a clean work surface and make a well in the center. Dissolve the yeast in the water. Gradually incorporate the yeast mixture into the flour until a loose dough forms, then add the oil and salt. Knead the dough until smooth and elastic. Rub the dough with a little oil, cover with plastic wrap, and let it rest for about 10 minutes. Grease a 12-inch round pizza pan with oil. Using your fingertips, spread the dough to cover the bottom of the pan.
  2. If you used 11/2 tsp. of yeast, let the dough rise for about 40 minutes. If you used 3/4 tsp., then cover the dough with a sheet of lightly oiled plastic wrap and refrigerate for at least 5 hours. The dough will rise perfectly well in the refrigerator, becoming light and fragrant. When the dough has risen, spread the tomatoes over surface, and then arrange mozzarella, artichoke hearts, sliced mushrooms and olives (at room temperature) on top. Let the dough rise for 40 minutes. Bake at 425°F (220°C) for 18 minutes. Add the ham (at room temperature) and bake for 2 to 3 more minutes, or until cheese is bubbly and crust is golden brown.

Preparation time : 15 minutes Rising time: 11/– 6 hours
Cooking time : 20 minutes
Difficulty : medium
4 Servings


Source :
Ambassador of Italian Gastronomy Throughout The World

Recipes by : Chef Mario Grazia & Chef Luca Zanga


See also Italian recipes “Pizza with Peppers Recipe”