Pizza Dough with Caputo Flour
MAKES TWO 14-INCH PIZZE; SERVES 12 TO 16
The name of this pizza, quattro stagioni (four seasons), should tell you that it is as much fun to make as it is to eat. There are many versions of this compartmentalized pizza to be found in Italy, and the toppings vary widely because it is made with whatever ingredients happen to be on hand.
This one evokes the seasons with everything from spring artichokes and summer tomatoes to pungent fall olives and winter onions. I like to bake this on a preheated baking stone, but conventional pizza pans are fine, too.
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