Quattro Stagioni Neapolitan-Style Pizza
Breville Test Kitchen

Breville Test Kitchen

Quattro Stagioni Neapolitan-Style Pizza

This iconic favorite has the same flavors as a Capricciosa, 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
the Smart Oven® Pizzaiolo Product Details

the Smart Oven® Pizzaiolo

9 hrs 30 mins total time

30 mins active time


Makes 4



For the Essential Neapolitan-Style Pizza Dough

  • bread flour icon
    1¼ lb bread flour

    plus extra for dusting

  • kosher salt icon
    2 tsp kosher salt
  • instant dried yeast icon
    1 tsp instant dried yeast
  • cold water icon
    1½ cups (12 fl oz) cold water
  • semolina icon

    to sprinkle

For the mushrooms

  • olive oil icon
    2 tbsp olive oil
  • unsalted butter icon
    2 tbsp unsalted butter


  • white cap mushroom icon
    1⅓ lb white cap mushrooms


  • portobello mushroom icon
    10½ oz portobello mushrooms


  • clove garlic icon
    4 cloves garlic


  • kosher salt icon
    1 tsp kosher salt

For the Essential Pizza Sauce

  • canned whole peeled tomatoes  icon
    21 oz canned whole peeled tomatoes
  • extra-virgin olive oil icon
    2 tsp extra-virgin olive oil
  • clove garlic icon
    2 cloves garlic


  • dried oregano icon
    ¾ tsp dried oregano
  • kosher salt icon
    ¾ tsp kosher salt
  • pinch crushed red pepper flakes icon
    Pinch crushed red pepper flakes


For the pizza

  • shredded mozzarella cheese icon
    2 cups (7 oz) shredded mozzarella cheese
  • thinly sliced ham icon
    7 oz thinly sliced ham
  • marinated artichoke hearts icon
    12 oz marinated artichoke hearts

    drained, quartered

  • sliced black olives icon
    ¼ cup (1½ oz) sliced black olives


  • 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 86°F and proof for 1 hour.
  • 3Turn the dough onto a lightly floured countertop and divide into 4 even pieces, approximately 8½ oz 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 4-inches 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. Meanwhile, make the pizza sauce.
  • 8To make the pizza sauce, place the tomatoes, oil, garlic, oregano, salt and crushed red pepper flakes (if using), in a large liquid measuring cup. Process with an immersion blender until smooth.
  • 9Once preheated, sprinkle semolina on the countertop. Place one of the dough balls on the countertop and sprinkle with semolina. Keep the remaining dough covered to prevent it from drying out. Gently press out the dough working from the center into a 10-inch round, leaving a ½-inch 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.
Main course

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