Pizza Quattro Stagioni represents the four seasons of Italy on a single pizza. Each quarter tells a story: artichokes for spring, tomatoes and basil for summer, mushrooms for autumn, and ham and olives for winter. Divided into four sections, it is as beautiful as it is delicious.
Make Neapolitan dough following our standard recipe. Cold ferment 24h for best flavour. Remove from fridge 1 hour before shaping.
Sauté mushrooms in olive oil with a pinch of salt until golden. Drain artichoke hearts and slice. Tear mozzarella and leave to drain on paper towel.
Stretch dough by hand to 28–30cm. Spread tomato sauce over the entire base, leaving the cornicione border.
Distribute torn mozzarella evenly across the whole pizza. This acts as the base layer for all four sections.
Mentally divide the pizza into four equal quarters. Each quarter gets one topping: mushrooms (top left), ham (top right), artichokes (bottom right), olives (bottom left).
Bake on preheated stone at 250°C+ for 8–10 minutes until crust is golden and cheese bubbles. Each topping section should look distinct.
Drizzle with olive oil and scatter fresh oregano over the top. Serve immediately.
Use our free calculator for exact measurements tailored to Neapolitan pizza.
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