Homemade four-way pizza
Pizza is a universal favorite that brings joy to people of all ages. It’s the perfect dish for family gatherings, parties, or a cozy night in. One of the best things about pizza is its versatility. You can customize it to suit everyone’s tastes by dividing it into different sections with various toppings. So in this blog and in our recipe, we’ll explore how good and how easy it is to make a homemade four-way pizza with different areas and different toppings.
The joys of homemade pizza
There’s something uniquely satisfying about making pizza at home. The aroma of fresh dough baking, the sight of bubbling cheese, and the excitement of choosing your favorite toppings make it an experience to savor. Unlike store-bought or delivery pizzas, homemade pizza allows you to control every aspect, from the crust’s thickness to the quality of the ingredients.
Versatility for all ages in the homemade four-way pizza
Homemade pizza is perfect for food enthusiasts of all ages. Kids can get involved by choosing their toppings and helping to spread them over the dough. Which is exactly what I loved as a kid – I used to count exactly how many slices or pieces of what went on my piece. And even how many pieces of grated mozzarella went on it. It was pure science for me 🙂 And it makes it a fun family activity. Adults can experiment with gourmet toppings and different cheese blends. Which turns a simple pizza night into a culinary adventure.
The science behind the perfect pizza
Every pizza is the perfect pizza if you make it with love. And sometimes, making pizza is both an art and a science. Understanding the basic principles can help you create a perfect pizza every time.
Examples of simple toppings
- Section 1: Pepperoni and mozzarella
- Section 2: Mushrooms, onions, and bell peppers
- Section 3: Prosciutto, arugula, and Parmesan
- Section 4: Pineapple and ham
But the truth is… sometimes we want more than just 2 or 3 toppings on our pizza. And this is why our recipe presents the FULL-ON version for each member of my family – my husband, my mom, my dad, and myself.
The ease of making a homemade four-way pizza
Making homemade pizza is easier than you might think. The dough requires minimal ingredients and effort. Even the toppings can be as simple or complex as you like. It’s a great way to use up leftover ingredients and create a delicious meal with minimal fuss. The key to success is preparation. Make sure you have all your ingredients ready before you start assembling the pizza. This makes the process smooth and enjoyable. Plus, the versatility of pizza means you can tailor it to suit any dietary preferences or restrictions, making it a universally loved dish.
Enough explaining, let’s make a delicious homemade four-way pizza!
Homemade pizza, 4 way
Course: MainCuisine: EuropeanDifficulty: Medium8
servings1
hour35
minutes740
kcal1
hour35
minutesExperience the ultimate in homemade pizza with our versatile Homemade Pizza 4 Ways recipe. This delicious pizza features a perfect, crispy crust topped with four distinct topping combinations to please every palate. Enjoy classic cheese and mushrooms, sweet corn and ham, gourmet brie and Italian salami, and savory smoked sausage and onion—all on one pizza. Perfect for family dinners or entertaining guests, this pizza offers a fun and flavorful way to satisfy everyone’s cravings in a single, easy-to-make dish.
Ingredients
- For the pizza dough
500 grams white flour
250 milliliters lukewarm water
50 milliliters whole milk
50 milliliters vegetable oil
25 grams active yeast
1 teaspoon sugar
1 teaspoon salt
- For the toppings
400 grams of cheese (I use 200 grams of 2 different types)
200 grams canned (or fresh) mushrooms
150 grams canned corn
100-150 milliliters tomato juice
125 grams brie cheese
100 grams ham
100 grams smoked salami
100 grams of a quality smoked sausage
5–6 slices of a flavored Italian salami
1 medium onion
Butter for coating the tray
Directions
- You can start with the pizza dough, as this will require the longest time to rest and rise. Firstly, warm up your milk (no more than 60 °C) and crumble in the active yeast. Leave it aside to activate. In the meantime, add the salt to the water and stir until it dissolves.
- In a bowl large enough to fit all the dough ingredients, sift in the white flour, add the activated yeast, and the vegetable oil, and start mixing. Once the yeast and oil are well incorporated, start gradually adding the salty water. Mix well until you have an elastic and homogenous dough. Cover and leave to rest in a warm place for at least 60 minutes.
- While the dough is resting, you can start cleaning, cubing, and cutting the toppings. Onions, an Italian fennel salami, ham, smoked salami, homamde smoked sausages, canned mushrooms, and corn are the toppings we chose for this recipe. Once these are ready, move on and grate the cheese.
- Preaheat your oven to 180 °C. Once the dough has risen enough, get your pan ready by applying a butter coat on the buttom and the sides so the dough won’t stick to it. Spread the dough in the pan. I usually do it with my hand, but if you want, you can use a rolling pin to do this. Without adding any of the toppings place the tray with the dough in the oven for about 10 minutes. This will give the dough a head start to a crispy texture.
- Get the dough out of the oven and start adding the toppings. You can spread the dough area in 8 places and for each area use a different topping or a combination of toppings that you like. Once ready place the tray back in the oven and cook for 20-25 minutes. Enjoy
If you’d like to test out other goodies that are even easier to make, I would recommend: Chicken wings with barbecue sauce or the Stuffed pressed sandwich.
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