Hot sauce and pizza, it’s one of the best combinations out there. There are so many different pizzas and they are so versatile that you can combine it with hot sauce in a million ways. This gave us the idea to make a pizza where you don’t use 1 hot sauce, but a pizza where you use 4 hot sauces. Why 4? Well, because we kind of want to stick to the classics and therefor we will use the Pizza Quattro Stagioni as the basis.
The Pizza Quattro Stagioni is, as you might know, divided in four quarters, with a different vegetable topping on every quarter. In the video you can watch down below we will take you through the process of making your own pizza dough, tomato sauce and choosing the right hot sauces with the four quarters of a typical Quattro Stagioni. Do you prefer reading the recipe? You can read it underneath the video.
For the Pizza dough you will need the following ingredients:
- Pizza flour, type ’00’ (Caputo for example), 500 grams
- Water, 300 ml (a mix of 100 ml boiling water and 200 ml cold tap water
- Sea salt (fine), 10 grams
- Yeast (dried), 3 grams
For the tomato sauce:
- canned San Marzano tomatoes, 400 grams
- Garlic, 1 clove
Toppings (amounts as much to your own estimate as possible):
- Mozzarella, grated, 1 bag
- Salami (25 grams)
- Grilled ham (in slices), 25 grams
- Mushrooms, sliced
- Artichoke. in small parts
- Red onion, shredded
- Black olives
- Olive oil, 1 tablespoon
- We’ll start with making the dough. We use a food processor (with dough hook) to mix the dough, but it can also be done by hand. Add 500 grams pizza flour to a mixing bowl. Then add 10 grams of fine sea salt and let the mixer with the dough hook mix it on low speed.
- Mix 200 ml cold tap water and 100 ml boiling water together. Add 3 grams dried yeast and mix until the yeast is dissolved. Once it’s dissolved, add this slowly to the pizza flour and salt you’re mixing. Let the machine mix and knead it for 5 to 10 minutes until it’s one whole.
- Sprinkle the table you are going to use for the dough lightly with some flour. This prevents the dough from sticking.
- Take the dough out of the food processor and knead it to a ball. Do this by folding the pizza dough from the outside in (as you can see in the video for visual aid).
- Once you have a nice and smooth ball, put the dough in a greased bowl that’s big enough. It has to big enough for the dough to double in size, which is what happens when you let it rise. Cover the bowl with a damp cloth or with cling film. Let the dough rise for 8 hours on room temperature or for 24 hours in the fridge.
- Once the dough has risen you get it out of the bowl and put it on your working table. Knead it into a big and smooth ball by folding/kneading it from the outside in. Once you have that nice and smooth ball, cut it in 4 even pieces. Using the same folding/kneading method as before you make 4 balls. Let these balls rest for 2 hours on a baking sheet covered with cling film.
- In the meantime you can make the tomato sauce. Put 400 grams of San Mazano tomatoes (canned) and 1 clove of garlic together in a blender and blend until homogenous. It’s not necessary to boil the sauce. The tomato sauce is ready to go.
- After the balls of dough have rested for 2 hours you can stretch them. Flatten the ball with your finger tips and form a crust. Then use the so called ‘stearing wheel’ technique to simply stretch the dough (see video). Try to create a pizza bottom that is as round as possible.
- Cover the bottom with a thin layer of the tomato sauce and sprinkle with a good layer of grated mozzarella. Then top the 4 quarters as followed: one with salami and mushroom, one with artichoke, one with black olives and one with red onion and grilled ham.
- Now you can put the pizza in the oven. If you use a ‘normal’ oven, crank it as hot as possible (preferably up until 250 degrees Celsius) and bake the pizza until crispy in 8 to 10 minutes. In a pizza oven (like in our video) the pizza will be done after 2 minutes (400 degrees Celsius).
- Take the pizza out of the oven. Now you have a classic Quattro Stagioni pizza, but ofcourse we are going to give it a hot sauce twist. Every quarter will get a fitting hot sauce.
- Quarter one (with Artichoke) will get a green jalapeño sauce that has a good amount of onion and garlic in it. We’ll use theHeartbeat Jalapeño hot sauce, but here you can find more fitting options jalapeño sauces.
- Quarter 2 with salami and mushrooms will get a creamy and garlicy hot sauce which is very spicy (it contains Carolina Reapers): Torchbearer Garlic Reaper. This quarter can use a extra kick because of the greasier salami and mushrooms.
- Quarter number 3 contains the classic black olives and therefor we will choose a unique hot sauce: Seed Ranch Umami Reserve. An umami bomb with dried olives, mushrooms, sea weed and chocolate habanero chilis. Very unique and very fitting to this quarter.
- The last quarter deserves a hot sauce with a smokey undertone, because that will fit the grilled ham and red onion. The Raijmakers Heetmakers Tranquilizer is made with habanero peppers, sweet potato and a hint of smoked paprika, which gives it a nice and smokey touch and makes it perfect for this quarter. On the webshop we have a variety of different smokey hot sauces.
- Now your Pizza Quattro Salse Piccanti, a.k.a. your Pizza 4 hot sauces, is done! Buon appetito!
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