the Breville Test Kitchen
Quattro Stagioni Neapolitan-Style Pizza
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.
the Smart Oven™ Pizzaiolo
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 flourplus extra for dusting
2 tsp Coarse salt
1 tsp instant dried yeast
1½ cups (375 ml) cold water
Semolinato sprinkle
For the mushrooms
2 tbsp olive oil
30 g unsalted butterdiced
600 g button mushroomssliced
300 g portobello mushroomssliced
4 cloves garliccrushed
- 1 tsp Coarse salt
For the Essential Pizza Sauce
600 g canned whole peeled tomatoes- 2 tsp extra-virgin olive oil
- 2 cloves garlic
chopped
¾ tsp dried oregano- ¾ tsp Coarse salt
Pinch dried chilli flakesoptional
For the pizza
2 cups (200 g) shredded mozzarella cheese
200 g thinly sliced ham
340 g marinated artichoke heartsdrained, quartered
¼ cup (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 Breville oven with a proof function; set to 30°C and proof for 1 hour.
- 3Turn the dough onto a lightly floured benchtop 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 pan 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 benchtop. Place one of the dough balls on the benchtop 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 ¼ cup mozzarella. Arrange a quarter of the ham over one quadrant. Repeat with a quarter each of the artichokes, mushrooms and olives. Finish with ¼ cup 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.