Sicilian-AmericanNon-Vegetarian

Quattro Forni

A sulphurous pizza in the Sicilian-American tradition. Defined by prosciutto, basil, high-protein flour.

Ingredient Architecture

The layered composition of Quattro Forni — from foundation to finish.

Base & Dough

active dry yeast

2.25 tsp

warm water

1 cup

high-protein flour

2.5 cup

diastatic malt

1 tsp

ice water

1 cup

fine sea salt

1 tsp

Sauce

ground tomatoes

1 canground

tomato paste

2 tbsppaste

hand-crushed tomatoes

1 can

Sicilian Tomato Sauce

1 cupsauce

Cheese

mozzarella

2 cup

pecorino

0.25 cup

Toppings

extra virgin olive oil

1 tbspoil

olive oil

1 tbspoil

garlic

2 clove

prosciutto

100 g

garlic oil

1 tbspgarlic-infused oil

Garnish

dried oregano

1 tspfresh herb/green

basil

8 leaffresh herb/green

oregano

1 tspfresh herb/green

Process Timeline

Step 1

dough prep/proof

Combine active dry yeast, warm water, flour with 13 to 14 percent protein, diastatic malt, ice water, fine sea salt, extra virgin olive oil, olive oil to form the dough, then knead, rest, and proof until relaxed and aerated.

120 min25°C

active dry yeastwarm waterflourdiastatic maltice waterfine sea saltextra virgin olive oilolive oil

Methods

dough prep/proofsauce preppre-bake assemblyparbake and finishpost-bake finish

Related Varieties