the Sage Test Kitchen

Quattro Stagioni Neapolitan-Style Pizza

Name: Quattro Stagioni Neapolitan-Style Pizza
Cook time: 1800 s
Total time: 34200 s
Yield: Makes 4
Ingredients: 570 g bread flour or strong plain flour - plus extra for dusting; 2 tsp coarse salt; 1 tsp instant dried yeast; 375 ml cold water; Semolina - to sprinkle; 2 tbsp olive oil; 2 tbsp unsalted butter - diced; 600 g button mushrooms - sliced; 300 g portobello mushrooms - sliced; 4 cloves garlic - crushed; 1 tsp coarse salt; 600 g canned whole peeled tomatoes; 2 tsp extra-virgin olive oil; 2 cloves garlic - crushed; ¾ tsp dried oregano; ¾ tsp coarse salt; Pinch dried chilli flakes - optional; 200 g shredded mozzarella cheese; 200 g thinly sliced ham; 340 g marinated artichoke hearts - drained, quartered; 40 g sliced black olives

This iconic favourite has the same flavours as a Capriciosa, but each quarter is sprinkled with its own topping, representing each of the four seasons. Have a slice of each or just choose your fave! The Pizzaiolo takes care of the crisp base and signature leopard spot crust. Spring, summer, autumn, winter….tis the season for delicious pizza.

9 hrs 30 mins total time

30 mins active time

Easy

Makes 4

Ingredients

Measurements:

For the Essential Neapolitan-Style Pizza Dough

570 g bread flour or strong plain flour
plus extra for dusting
1 tsp instant dried yeast
375 ml cold water
Semolina
to sprinkle

For the Essential Pizza Sauce

2 tsp coarse salt
4 cloves garlic
crushed
1 tsp coarse salt
600 g canned whole peeled tomatoes
2 tsp extra-virgin olive oil
2 cloves garlic
crushed
¾ tsp dried oregano
¾ tsp coarse salt
Pinch dried chilli flakes
optional

For the mushrooms

2 tbsp olive oil
2 tbsp unsalted butter
diced
600 g button mushrooms
sliced
300 g portobello mushrooms
sliced

For the pizza

200 g shredded mozzarella cheese
200 g thinly sliced ham
340 g marinated artichoke hearts
drained, quartered
40 g sliced black olives

Instructions

1To make the pizza dough, place the flour, salt and yeast in the bowl of a stand mixer. Using the dough hook, mix to combine. Add the water and knead on low speed for 5 minutes, or until the dough is smooth and elastic.
2Transfer the dough to a large bowl. Cover with plastic wrap and allow to proof in a warm, draft-free place for 2 hours, or until doubled in size.
Tip: If you have a Sage oven with a proof function; set to 30°C and proof for 1 hour.
3Turn the dough onto a lightly floured bench top and divide into 4 even pieces, approximately 240g each. Shape each piece into a smooth ball.
4Sprinkle a proofing box or deep sided container with semolina. Place the dough balls in the box, leaving 10cm between them. Cover with plastic wrap and refrigerate for at least 6 hours or up to 5 days.
5An hour before cooking, remove the dough from the refrigerator. Meanwhile, continue to the next step.
6To prepare the mushrooms, heat the oil and butter in a large frying pan over medium heat. Add the mushrooms and cook, stirring occasionally for 2 minutes. Add the garlic and cook for 7 to 10 minutes or until the mushrooms are tender. Add the salt and stir to combine. Transfer the mushrooms with a slotted spoon, to a paper towel lined plate and allow to cool.
7About 20 minutes before the dough has finished resting, preheat the oven. Select the Wood Fired setting. Turn the Darkness dial to the Darker setting and select 3 minutes on the Timer dial. Meanwhile, continue to the next step.
8To make the pizza sauce, place the tomatoes, oil, garlic, oregano, salt and chilli flakes (if using), in a large jug. Process with an immersion blender until smooth.
9Once preheated, sprinkle semolina on the bench top. Place one of the dough balls on the bench top and sprinkle with semolina. Keep the remaining dough covered to prevent it from drying out. Gently press out the dough working from the centre into a 26cm round, leaving a 1cm border. Lightly sprinkle the pizza peel with semolina. Carefully transfer the dough onto the pizza peel.
10For each pizza, leaving a small border, spread with a quarter of the pizza sauce and scatter with 25g mozzarella. Arrange a quarter of the ham over one quadrant. Repeat with a quarter each of the artichokes, mushrooms and olives. Finish with 25g mozzarella.
11Place the pizza in the oven, press the Timer dial and cook for 3 minutes, or until the crust is spotted brown and the cheese has melted.
12Transfer to a cutting board, slice and serve.