If you love pizza, you have to give this one a try. The recipe takes some planning, but when it all comes together, it’s worth every second. I tested a lot of pizza dough recipes, and the Double-O Pizza Dough turns out every time. Top it with a Traditional Marinara and your choice of cheese. Then comes the 4 seasons: artichokes (spring), sundried tomatoes (summer), cremini mushrooms (fall), and marinated kalamata olives (winter). Serve hot from the oven with a sprinkle of fresh herbs.
Quattro Stagioni Pizza
Prep Time: 25 minutes Rest time: 2 hours Bake Time: 15 minutes
2 ¾ cups Tipo 00 flour*
1 packet of active dried yeast (1/4 oz. packet)
1 cup warm water
½ tsp fine sea salt
Extra light olive oil
1 28 oz can of San Marzano tomatoes**
5-6 garlic cloves (depending on size), slivered
1 whole dried red chili pepper***
Dried oregano (and a few fresh sprigs for garnish if you have it on hand)
Mozzarella (I used Follow Your Heart Vegan Gourmet Mozzarella)
Sundried tomatoes in oil
Marinated artichoke hearts
1. Follow the steps listed here to make the dough. Give yourself 2 hours for the dough to rise.
2. 15 minutes before the dough is ready, make your marinara sauce. This recipe makes a double batch of sauce for you to store in the freezer.
3. Once dough has risen, pre-heat the oven to 425 degrees F. Roll out the dough (or if you’re adventurous toss by hand) and place on a baking sheet covered with parchment paper. Spread about a cup of the sauce evenly over the pizza, top with mozzarella cheese, add the veggies, and bake for 15-18 minutes depending on how thick you made the crust.
4. Serve with a little chopped parsley or oregano on top.
Happy Holidays everyone! 🙂 Enjoy!
* “00” flour is Italy’s version of all-purpose flour but has a silky texture to it. Because of this, your dough will turn out smooth and elastic. If all you want to replace it with all-purpose or whole wheat flour, then I’m sure they’ll work too.
** San Marzano tomatoes are the all-stars in this marinara sauce. In fact, in Italy, they strictly label the tomato cans with its authentic region much like the French brand a bottle of champagne. I found the tomatoes at Trader Joes, Whole Foods, and my local grocery store.
*** Through trial and error, I learned that crushed red pepper flakes make the sauce bitter. Dried pepperoncini (not the pickled yellow peppers) work best. If you can’t find them, a whole dried ancho pepper will work in a pinch. Just take the ancho pepper out of the sauce a few minutes earlier than you would the pepperoncini.