How to make four seasons pizza

How to Make Four Seasons Pizza

Four seasons pizza (Italian: pizza quattro stagioni) is lan internationally known Italian pizza. The four toppings represent the four seasons of the year, dividing your pizza into 4 equal quarters.

The most typical toppings for a 4 seasons pizza are ham or prosciutto to represent winter, mushrooms for autumn, and artichokes for spring. As for the summer, you can use ripe tomatoes, basil leaves or bell peppers, or even mixing these.

In this recipe I show you how to prepare a four seasons pizza at home, with probably the most widely used toppings. But you can of course change these to your own taste or whatever you find in your pantry.

Four Seasons Pizza Recipe

Amounts in this recipe yield 1 large 4 seasons pizza.

  1. Preheat your oven to the highest heat possible.
  2. To make four seasons pizza, first prepare the pizza dough. You can use store-bought, but it’s so simple to make it at home. Please refer to my pizza dough recipe to make your pizza dough at home.

You need 280 g (10 oz) of dough for a regular size pizza, and 140 g (5 oz) for a small pizza.

Form a ball from the dough. Start by making a circular motion with the palm of your hand, with some pressure. Then release the pressure gradually until you get a nice ball shape.

If you are making more then one pizza, cut the dough into equal sizes, about 10 oz or 280g each and form a ball for each one of your pizzas.

  • Put your pizza dough balls on a lightly floured work surface. Dust them with some more flour, and let them proof covered with a kitchen towel for another 15 minutes. How to Make Four Seasons PizzaLet your pizza dough balls rest in a lightly floured surface for 15 minutes
  • Shape your dough to form a large, thin disk and place it in a pizza pan. Read my detailed instructions on how to shape your pizza dough by clicking on the link to get more help with this step. How to Make Four Seasons PizzaHave your pizza dough ready in a pizza pan
  • Put your tomato purée (passata) on top of your pizza dough, in the middle. With a back of a spoon or a ladle, using circular motions towards the edges, make sure the tomato covers your pizza dough. Leave an edge about 1 inch (2-3 cm) thick. How to Make Four Seasons PizzaSpread tomato purée
  • Add your mozzarella cheese. Just tear it in bite size pieces, and place them over the tomato sauce. Drizzle a few drops of extra virgin olive oil and sprinkle some dried oregano and salt. How to Make Four Seasons PizzaAdd mozzarella, oregano, salt and olive oil
  • Cut your mushrooms and tomatoes into 1/4-1/5 inch (5-6 mm) slices. Cut your artichoke hearts into 8. Tear your ham into bite-size pieces.
  • Your toppings should go into each quarter of your 4 seasons pizza: one quarter for your ham, another for your mushrooms, the third for the tomato and the last quarter for the artichokes. How to Make Four Seasons PizzaToppings on a four seasons pizza
  • Transfer your four seasons pizza into the oven. Bake for 10 minutes, or until the edges are slightly browned. For more detailed instructions on how to bake your pizza in a wall oven, click the link. How to Make Four Seasons PizzaYour four seasons pizza is ready
  • Your four seasons pizza is ready. Take it out of the oven, let it rest for a minute, and serve warm. Enjoy!

    Four Seasons Pizza Toppings Tips

    To really enjoy your four seasons pizza, I recommend you use quality products. I think one of the most important factors of making a real Italian pizza is to use less toppings, but with excellent quality.

    • Even if cured prosciutto resembles more winter, I like to use ham. Italian prosciutto cotto (literally cooked ham) is ideal for a 4 seasons pizza.
    • For the mushrooms, you can use regular button mushrooms. I think Italian brown mushrooms are the best – which are basically immature portobello mushrooms.
    • Use ripe, sweet tomatoes. Believe me, they really make a difference.
    • If you don’t want to hassle with preparing your fresh artichokes (or you can’t get them), just use canned artichoke hearts . They have a slight vinegary taste, but that goes well with your four seasons pizza.

    How to Make Pizza Four Seasons

    How to Make Four Seasons Pizza

    We clean the mushrooms well and cut them into sheets. Cut the red pepper into medium strips, and chop the york ham and spinach.

    Then we spread a layer of tomato on the pizza base and delimit it in four portions. Above we put mozarella cheese and in each serving of pizza we are putting the four ingredients: mushrooms, red pepper, spinach and ham of york, taking care that they do not mix. We add a little more cheese mozarella and sprinkle with oregano.

    Finally, we bake about 8 or 10 minutes the pizza at 180º.

    Ingredients for 2 people

    • 1 pizza base
    • 50 g ham york
    • 50 g mushrooms
    • 50 g red pepper
    • 50 g spinach
    • mozarella cheese
    • tomato sauce
    • oregano

    The approximate total processing time is about 20 minutes.

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    How to Make Four Seasons Pizza

    TRADITIONAL ITALIAN RECIPE: It is called “Four Seasons” ( Quattro Stagioni ) because each 1/4 of the pizza has a topping which corresponds to a particular season of the year.

    The artichokes represent spring, the olives summer, the mushrooms fall, and the ham winter.

    Thanks to modern preservation techniques, these items are avaliable year-round, but their traditional association with the seasons represents what season of the year these foods are typically harvested and preserved in Italy.

    Around the world each Pizzaiuolo ( Pizza Maker ) has customised this pizza to better represent Italy in the country they are based.

    The crust of Pizza Capricciosa should be thinner then the Margherita’s one. Of course, having a Pizza Stone really helps.

    DO NOT EVER separate the sections with strings of Dough. that’s super lame! I really mean it! Four Seasons Pizza should be elegant and with the sections not perfectly separated, just like normal seasons.

    Skill Level: Time: 2 Hours
    Price: Makes: 4 Pizze


    600ml Warm Water
    ( Lukewarm Warm )


    200gr Mozzarella Cheese
    ( chopped )

    100gr Mushrooms: Champignon or Button
    ( sliced )

    30gr Fresh Parsley
    ( Chopped )

    ( 2 thin slices each pizza )

    Big Black Olives
    ( 3 each pizza – sliced )

    2 Small Garlic Clove
    ( finely chopped )

    Salt and Freshly Ground Black Pepper

    21.1oz Warm Water
    ( Lukewarm )


    7oz Mozzarella Cheese
    ( chopped )

    3.5oz Mushrooms: Champignon or Button
    ( sliced )

    1oz Fresh Parsley
    ( Chopped )

    ( 2 thin slices each pizza )

    Big Black Olives
    ( 3 each pizza – sliced )

    2 Small Garlic Clove
    ( finely chopped )

    Salt and Freshly Ground Black Pepper

    2 cups Warm Water
    ( Lukewarm )

    2 tablespoons Salt

    2 tablespoons Yeast


    4 tablespoons Passata

    1 Mozzarella Cheese
    ( chopped )

    8 Mushrooms: Champignon or Button
    ( sliced )

    6 tablespoons Olive Oil

    2 tablespoon Fresh Parsley
    ( Chopped )

    ( 2 thin slices each pizza )

    Big Black Olives
    ( 3 each pizza – sliced )

    2 Small Garlic Clove
    ( finely chopped )

    Salt and Freshly Ground Black Pepper

    01 – Put the Hot Water in a pan.

    02 – Add Yeast and stir gently and let sit for 5 to 10 minutes, or until the yeast activates by turning into a foam on top of the water.

    03 – Now, add the Salt.

    04 – Gradually add in the Flour as you stir the mixture simultaneously. You know you have added enough Flour when the mixture becomes too thick to stir.

    05 – Knead the dough.

    06 – Take the Dough out of the bowl and put it on a clean and well-floured surface ( a marble counter or clean table is best ).

    07 – Gather the Dough into a pile and begin pressing it together. Press the heels of your hands firmly into the Dough, pushing forward slightly.

    08 – Fold the far edge of the Dough upwards, towards you, and press it into the middle of the ball. Rotate it slightly, too. Repeat this press-fold-turn sequence for the duration of the kneading process.

    09 – Let the Dough rise up for 1 hour at room temperature or 5 hours in the refrigerator.

    10 – Place on a floured counter and flour the top of the Dough.

    11 – Cut the Dough into two round Balls.

    12 – Flatten one Ball with your hand until about 2cm – 4cm / 0.7in – 1.5in thick.

    13 – Pick up the disk of Dough, and pinch the dough about 1.5cm / 0.5in from the edge. Try and stretch as you pinch, repeat this all around the edge.
    When the disk of Dough has been stretched enough to start to be floppy, proceed to tossing.

    14 – Make a fist and drape the Dough over your fist. Make a fist of the other hand and slip it under the Dough next to your other fist. Carefully move your fists apart stretching the Dough more. Shift your fists ( left towards your face, right away ) so the Dough rotates while stretching.

    Make the Pizza Sauce ( Recipe Here )

    15 – When the Dough has reached about 20cm / 8in in diameter, you can quickly move your left fist in an arc that goes backwards towards your face. Do this while twisting your right fist forward away from your face. If you give a a little push upwards with your right fist the Dough will spin like a Frisbee. Practice how it feels to balance the force of the fist twists equally. This will keep the Pizza from spinning off into the corner ( or worse ).

    Be sure to catch the falling spinning Pizza as gently as you can with your two fists to avoid tearing. But if tearing just start over and do the spinning process over again.

    16 – Preheat the oven at 230C / 425F.

    17 – In a frying pan, saute the Mushrooms with Garlic, Parsley and some Olive Oil.

    18 – Spread the risen Pizza Base with the Passata to within about 2.5cm / 1in of the edge all round.

    19 – Cover one quarter with the sliced Mushrooms. Top with half the Mozzarella.

    20 – Top the second quarter with the Prosciutto and the remaining Mozzarella Cheese.

    21 – Add the Artichoke on the third quarter.

    22 – Put the Olives over the last quarter.

    23 – Sprinkle all over with a little Salt and a good Ground Black Pepper and some Olive Oil.

    24 – Bake for about 15 minutes or until golden. Serve straight away.

    – Take some Yeast off if you decide to leave it resting in the fridge for 14-18 hours.

    – Don’t knead the Dough too long. The texture changes fast. Every minutes counts.

    – You can give it a twist with other toppings on each quarter if you prefer.

    – You can use some Tuna ( drained and flaked ) instead of one of the toppings listed above.

    Let everyone choose their own topping for this Italian favourite – sections are separated by bread sticks to dip in a mustard garlic mayonnaise

    Nutrition: per serving

    Nutrient Unit
    kcal 791
    fat 29 g
    saturates 9 g
    carbs 94 g
    sugars 5 g
    fibre 5 g
    protein 32 g
    salt 1.7 g


    For the dough

    • 7g sachet fast-action dried yeast
    • pinch of sugar
    • 500g strong flour , plus extra for dusting
    • 1 tbsp olive oil
    • 300ml warm water

    For the tomato sauce

    • 1 tbsp olive oil
    • 2 garlic cloves , sliced
    • 1 tsp sugar
    • 1 tbsp red wine vinegar
    • 400g can chopped tomato
    • 1 tbsp dried oregano

    For the topping

    • mozzarella and/or cheddar, olives, pepperoni, anchovies, basil, ham, rocket, sweetcorn, mushrooms, peppers, courgettes, cherry tomatoes- or choose your own

    For the dipping sauce

    • 4 tbsp mayonnaise
    • 1 large garlic clove , crushed
    • 1 tbsp wholegrain mustard
    • juice ½ small lemon
    • 1 tbsp very finely snipped chive


    • STEP 1

    To make the dough, mix together the yeast, sugar and flour in a bowl. Stir in the olive oil and add the water gradually until you have a soft dough that comes away from the sides. Place in a clean, oiled bowl, cover with a tea towel and leave in a warm place to rise. To make the tomato sauce, heat the olive oil in a saucepan and sizzle the garlic for 1 min. Add the sugar, vinegar, tomatoes and oregano, and simmer everything for 20 mins until you have a thick sauce. Can be made up to 3 days in advance.

    Heat oven to 200C/180C fan/gas 6 and oil a large baking tray, about 20 x 30cm. Tear off about an eighth of the dough and roll out the rest on a lightly floured surface to fit the tray. Roll the remaining dough out into 2 snakes, the first about 20cm and the other about 30cm. Lay both into the pizza dough, crossed so you have 4 sections, and pinch them into the dough. Now it’s up to you and your family which toppings you choose. (I have anchovies and olives; my wife loves a vegetarian feast; my son wants meat, so we pile his with mozzarella and pepperoni; and my daughter likes ham, sweetcorn & cheddar.) Bake the pizza for 20 mins, or until puffed up and golden. Leave to cool slightly before transferring to a board.

    While the pizza bakes, make the dipping sauce. Mix all the ingredients and whisk in enough cold water until you have a runny consistency, then season. Pull the pizza into quarters, then use the dough stick dividers to dip into the sauce.

    How to Make Four Seasons Pizza

    Quattro Staggioni (four seasons in English) is something that you would not find at your regular pizza place. This pizza sounds too much more like a sampler if you ask me but I remember enjoying it some years ago in a long lost restaurant in a different country. This is all that I usually need to start digging information about a specific recipe, so here it is. It is divided in four sectors with different ingredients, one for each season. Probably Italians thought of this one too but for some reason I cannot find any lore about it, maybe is a closed guarded secret or they don’t really care too much about it. However, there are some basic rules regarding what ingredients go with what season, for example: spring belongs to cooked ham (prosciutto cotto) and black olives, summer goes with artichokes and anchovies, autumn with tomatoes mixed with mozzarella and finally winter, simply mushrooms. Personally I got lost when reading about artichokes because I don’t really like them but then I thought, “dude, you’re a foodie, grow a pair” so I went on with it, with some changes of my own of course.

    How to Make Four Seasons Pizza

    Using the same pizza dough as always, I went to work, making my own version of pizza quattro stagioni but not very different from original. I used back bacon instead of prosciutto and provolone instead of mozzarella; also sauteed mushrooms and sun-dried black olives (if you know what is best for you then buy these), and finally marinated artichokes (couldn’t be bothered with fresh). Before I forget, classic recipe requires tomatoes as well but I decided to go on without and it wasn’t a bad idea, pizza looked great. Taste wise, what can I say, main problem with pizza quattro stagioni is which side to start with first… and I don’t like artichokes, remember. Did I say I don’t like leeks either? Though wife makes a killer breakfast with them but that’s another story for another time.

    How to Make Four Seasons Pizza

    Anyway, back to the point, it was very good, definitely another great pizza to add to my recipe collection. Having multiple toppings onto the same dough makes it easier for everybody to enjoy whatever they like… and they will.

    Prep Time: 15 minutes

    Cook Time: 15 minutes

    Yield: 1 large pizza

    How to Make Four Seasons Pizza

    • ¼ cup mozzarella, shredded
    • 1-2 oz Back bacon, thinly sliced
    • 4-6 marinated artichoke hearts, quartered
    • 4-6 mushrooms, sliced and sauteed for a few minutes in a drop of olive oil
    • 1 oz or less of sun-dried black olives
    • ¼ cup Provolone cheese, cubed or sliced (your choice)
    • 1 small can pizza sauce or you can make yours
    • ½ tablespoon olive oil
    1. Preheat the oven to 500° F / 260° C.
    2. Roll out the pizza dough and don’t use cornmeal (that’s gross), instead drizzle a bit of olive oil then place your dough on the pan.
    3. Generously spread pizza sauce all over the dough then sprinkle shredded mozzarella.
    4. Visually divide the pizza into quarters and start filling them the way you see fit. Mine had artichokes on one side, Provolone and black olives on another, back bacon on third quarter and finally mushrooms.
    5. Bake for 10 to 15 minutes or until cheese is bubbly and crust is puffy-golden.

    Ingredients for 4 seasons pizza are avery different in every region in Italy. I’m going to describe you my own version. You have to know that the most important thing is that pizza has to be divided into four portions. Every quarter represents one season. So I use white mushrooms for autumn, ham for winter because in Italy we kill pork in this season, artichokes for spring and fish for summer. But it could work very well whatever your imagination suggests as long as there are four different segments. Some people use cottage cheese for winter (snow), asparagus for spring, only tomato for summer and mushrooms for fall. In short, a vegetarian version of four seasons pizza.

    difficulty: medium

    time: 1 hour

    calories: 742 (kCal)

    Ingredients / Serves 4

    • Pizza dough for 4 people
    • For the topping
    • 400g (14 ounces) puréed tomatoes (passata)
    • 30g (1ounce) white mushrooms in oil (champignons)
    • 6 artichokes in oil
    • 50g (1 3/4 ounces) cotto ham, cubed
    • 125g (4.4 ounces) mozzarella cheese
    • 20 clams
    • 12 mussels
    • 30 frozen little shrimps
    • 8 very little octopus
    • 2 tablespoons dried chives
    • 2 tablespoons plus 1 teaspoon extra virgin olive oil
    • Salt

    Difficulty: medium difficulty Time: preparation: 40 minutes
    plus rising time for pizza dough
    cooking: 20 minutes
    total time: 1 hour How many calories in a serving? Calories: 742 (kcal) 38 % – 3104 (kJ)
    Protein: 34.0 (g) 68 % GDA
    Total fat: 21.3 (g) 31 % GDA
    Total carbohydrate: 110.3 (g) 41 % GDA
    Sugars: 12.8 (g) 15 % GDA

    Download free PDF version (174 download) .

    Nutrition facts

    Four seasons pizza recipe

    Preparation and cooking

    • – Prepare pizza dough.
      Choose the recipe you prefer but remember that my version with milk has less fat and calories. Link to my recipe below!
      In any case you have to prepare pizza dough with 500g (1.1 pounds) all-purpose flour.
    • – While your dough is rising, prepare ingredients for pizza toppings.
      Boil baby octopus.
      Thaw shrimps.
      Open mussels and clams on high heat and remove all molluscs from their shell.
      Prepare tomato sauce mixing puréed tomatoes with 1 1/2 tablespoons olive oil and chives. Season to taste with salt.
    • – When pizza dough has risen, divide it into four pieces (put apart a little portion, you’ll use it for dividing every pizza into four quarters).
      Roll out each piece on a pastry board in a round shape.
    • – Grease baking sheets with remaining olive oil.
      Transfer every portion of dough to a baking sheet.
      Spread tomato sauce on every pizza surface.
      Divide every surface into four quarters using the dough you’ve put apart. Look at the photo for more details.
      Let your four pizzas rise again, in a warm place, about 20 minutes.
    • – Meanwhile .
      . prepare all other ingredients.
      Cut artichokes into thin slices, halve mushrooms and grate mozzarella cheese.
      Eventually, dry shrimps with absorbent paper if they are too wet.
    • – Preheat oven to 200°C (400°F)
    • – Assemble your pizzas.
      Arrange mushrooms on the first portion, artichokes in the third and baby octopus in the fourth.
    • – Bake, about 15 minutes.

    Just before serving

    • – Remove your pizzas from the oven and sprinkle mozzarella on the first and third quarter.
      Bake until all cheese melts, 5 minutes.
    • – At the last minute remove your pizza from the oven, add ham on the second portion, molluscs and shrimps on the fourth.
      Bake again, 1 minute.
    • – Serve pizzas hot.
    • – Pizza dough made with 1.1 pounds of white flour is enough for four 30cm (12in) round baking sheets if you like crunchy thin pizza but if you prefer soft, thick pizza use only two baking sheets, slightly larger.
    • – As I have just written, everyone is free to choose the content of pizza segments. However, be careful to cooking times of your ingredients which may often be very different.
    • – The last suggestion concerns baby octopus that you can also cook using the water released from mussels and clams. Otherwise, do not waste this water. You could use it for a risotto.

    From the archives:
    Calamari Carbonara Recipe

    Four Cheese Pizza: Mozzarella, Parmesan, Brie and Ricotta

    How to Make Four Seasons Pizza

    How to Make Four Seasons Pizza

    You know, I never really got the appeal of cheese pizza. Growing up, my pizza of choice was always ham and pineapple. I’m pretty sure that was due to the fact that when I was a kid, I didn’t know what other kinds of pizzas were out there. Ham and pineapple happened to be my parents’ favorite, so it was kind of mine too, by default. Fast forward many, many years and I’ve pretty much tried as many types of pizzas as possible. Even so, amidst my extensive pizza eating of porchetta pizzas, grilled cheese pizzas, and caramelized shrimp pizzas, I’ve been slow to answer the siren song of the classic, cheese-topped pizza.

    How to Make Four Seasons Pizza

    But now, I’ve gone to the dark and cheesy side. I’m all about cheese pizza, which is no ways plain. It all started, appropriately, at my nephew’s birthday party. Apparently kids like cheese pizza and I have the palate of a seven year old because I too like cheese pizza! Admittedly, the cheese pizza at the party wasn’t anything special, but I could taste the potential. What more do you need on a pizza than crust, sauce, and cheese? It’s the trifecta of what makes pizza a pizza. I then tried some of the best pizza in columbia sc and from that moment, I was converted!

    How to Make Four Seasons Pizza

    After the party I set out to make my ultimate cheese pizza. Here it is friends, how to make a four cheese pizza. First off, we need to consider the base of all pizzas: the crust. My go to pizza crust is Jim Lahey’s no knead pizza dough. It comes together ridiculously easily and bakes up beautifully. Essentially, all you do is stir together flour, water, salt and yeast and wait for time to do it’s thing. The next day you have gloriously soft and silky pizza dough just waiting for sauce and cheese.

    How to Make Four Seasons Pizza

    I shaped my dough in a cast iron pan because I like the extra heat that cast iron brings to the bottom of your crust. I’m adamantly against soggy crusts and when home baking pizzas, cast iron pans are the workhorse that will give you crispy crust every time. I sprinkled the sauce with a bit of crushed fennel for a bit of depth as well as some crushed garlic because garlic and tomatoes are best friends. On top of that deliciousness, the cheese was added in layers: mozzarella on the bottom, then parmesan, then brie, then dollops of ricotta. The melt of the mozzarella, the nuttiness of the parmesan, the creaminess of the brie and the freshness of the ricotta make this cheese pizza a winner.

    How to Make Four Seasons Pizza

    Speaking of winners, I just came back from attending the 2015 Saveur Blog Awards in NYC! Last year the party was in Vegas, but this year they switched it up and everything was in Brooklyn. It was so much fun meeting some of my favorite bloggers in real life. I wanted to give a quick shout out to everyone I got to squeeze (Molly, Cynthia, Alana, Michelle, Nik, Sam, Kristin, Talia, Sydney, Jodi, Kristan, Summer, Jessie, Renée, Emilie, Julia, Linda, Sherrie, Phyllis, Brooke, Phi) and all the winners and nominees that couldn’t make it (and the ones that I somehow didn’t get to meet in the craziness). The food blog community is an awesome one – cheese pizzas (gluten free and vegan for those who need it) for everyone!

    How to Make Four Seasons Pizza

    • 1 ball no-knead pizza dough
    • 1/3 – 1/2 cup pizza sauce, depending on how saucy you like your pizza
    • 2 cloves garlic, minced
    • 1/2 teaspoon toasted fennel seeds, crushed
    • 1/4 cup shredded mozzarella
    • 1/4 cup shredded parmesan
    • 1/4 small wheel of brie, cut or ripped into chunks
    • 1/4 cup ricotta
    • freshly ground pepper, to taste
    • red pepper flakes, to serve

    Arrange a rack in middle of oven and preheat to its hottest setting, 500°–550°.

    Lightly oil a cast iron pan and dust lightly with cornmeal, if desired. Shape dough into a circle, pushing gently. Spread on the sauce almost to the edges and sprinkle on the garlic and fennel seeds. Top with the shredded mozzarella, parmesan, brie, and ricotta. Grind on a generous amount of pepper and place in the oven to bake for 12-15 minutes, or until the crust is puffy, crisp and slightly blistered. Enjoy immediately with red pepper flakes.

    This is a Pizza shop located in Rector, AR. This is the only Four Seasons Pizza location in Rector.


    Four Seasons Pizza

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    Please call (870) 595-3002 for current hours of operation.

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    We do not have the Payment Methods Accepted at this Pizza Shop. Most Business accept Cash and Major Credit Cards. Please contact Four Seasons Pizza at (870) 595-3002 to find out payment options & Other details.

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    This is a Pizza shop located in Dover, DE. This is the only Four Seasons Pizza location in Dover.


    Four Seasons Pizza

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    Please call (302) 697-0555 for current hours of operation.

    Payment Options

    We do not have the Payment Methods Accepted at this Pizza Shop. Most Business accept Cash and Major Credit Cards. Please contact Four Seasons Pizza at (302) 697-0555 to find out payment options & Other details.

    Nearby Pizza Shops

    Here is a list of Pizza Shops close to Four Seasons Pizza. View all Pizza Shops in Dover, or Pizza Shops in Zip code 19901.

    Piezanos Pizza & Subs

    2461 S State St, Dover, DE-19901 (302) 697-1701

    Pizza Hut

    1155 E Lebanon Rd Ste A, Dover, DE-19901 (302) 697-3600

    Domino’s Pizza

    22 Lebanon Rd, Dover, DE-19901 (302) 697-8888

    Rucci’s Pizza

    1486 E Lebanon Rd, Dover, DE-19901 (302) 698-4180

    Pizza Delight By Giacomo

    150 Gateway South Blvd, Dover, DE-19901 (302) 698-1500

    Pizza Franchises in Dover

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    TOP COMPANY Industry Type: Accommodation and Food Services

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    Primary Industry Codes

    Business Overview

    Four Seasons Pizza” of Dover, DE 19901 operates primarily in SIC Code 5812 – Eating Places and NAICS Code 722511 – Full-Service Restaurants. Four Seasons Pizza is a small-sized business with low revenue, that is established in its industry.

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    How to Make Four Seasons Pizza

    How to Make Four Seasons Pizza


    Some of the main competitors to “Four Seasons Pizza” in SIC Code 5812 – Eating Places and NAICS Code 722511 – Full-Service Restaurants are the following:

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    Introduction: How to Make Pizza

    dough (enough to make at least a small circle)

    cheese (as much as you want)

    pepperoni (or any other toppings you want)

    pizza stone (for oven)

    Step 1:

    Take the dough out and roll it into a circle

    Step 2:

    Puff out the edge of the dough so the crust is thicker at the edge

    Step 3:

    Pre-heat oven to 250-260 degrees C. (Remember to put a pizza stone in the oven)

    Step 4:

    Put on the pizza sauce, cheese, and toppings.

    Step 5:

    Put the pizza on the pizza stone in the oven.

    Step 6:

    Bake for 30 minutes or until pizza is crispy and golden brown. (make sure you don’t burn the toppings)

    Step 7:

    Try putting the toppings on the pizza differently to make the pizza look cool! (you can also change the shape of your pizza such as square or triangle)

    Step 8:

    Enjoy your homemade pizza.

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    3 Discussions

    How to Make Four Seasons Pizza

    Question 1 year ago on Step 7

    can i put my sun glasses on the pizza and then eat the pizza with the sun glasses on if no you are late i ate the pizza with the sun glasses on