Pizza Quattro Stagioni

Take the pizza dough out of the refrigerator, divide it into two 250 g balls, and leave them, covered, at room temperature for 20 minutes to relax.

Crush the drained San Marzano tomatoes by hand into a bowl. Stir in the minced garlic, dried oregano and salt. Set the sauce aside uncooked.

Place a pizza stone on the top oven rack and preheat the oven to its maximum temperature, at least 260°C, for 30 minutes.

Heat the olive oil in a skillet over medium heat and cook the mushrooms for 3 to 4 minutes until softened and lightly browned. Set aside to cool slightly.

On a semolina-dusted pizza peel, stretch one dough ball into a 30cm round, keeping a slightly thicker rim.

Spread a thin layer of sauce over the base, leaving a 2cm border. Scatter over half the mozzarella, then arrange the artichokes, cooked mushrooms, torn ham and olives in four separate quarters.

Slide the pizza onto the hot stone and bake for 9 to 11 minutes until the crust is deeply golden with char spots and the cheese is bubbling.

Remove from the oven, scatter with basil, and rest for 2 minutes before slicing. Repeat with the second dough ball and the remaining toppings.