Family Sunday Artisan Pizza Quartet

Instructions

1. 1
   In a small bowl, dissolve the yeast in the warm water with a pinch of sugar and let it sit for 10 minutes until it bubbles.
2. 2
   In a large bowl, place the flour and salt, making a hole in the center like a volcano.
3. 3
   Pour the yeast mixture and olive oil into the center of the flour volcano.
4. 4
   Integrate the ingredients little by little from the center to the edges until forming a sticky dough.
5. 5
   Knead on a clean surface for 10 to 15 minutes until you obtain a smooth, elastic and homogeneous dough.
6. 6
   Form a ball, place it in a lightly greased container, cover with a damp cloth and let it rise for 1 hour or until it doubles in size.
7. 7
   Degas the dough by pressing it gently and divide it into 4 equal portions.
8. 8
   Form buns with each portion and let them rest, covered, for 30 more minutes so that the gluten relaxes.
9. 9
   Preheat the oven to the highest temperature possible (ideally 250°C or higher).
10. 10
    Stretch each dough ball with your hands or a rolling pin and place them on round trays or previously oiled oven-safe plates.
11. 11
    Spread an even layer of tomato sauce over the four pizza bases.
12. 12
    Distribute the grated mozzarella cheese evenly over the four bases.
13. 13
    For the first pizza, arrange the anchovy fillets on top of the cheese in a radial pattern.
14. 14
    For the second pizza, distribute the cooked ham, the roasted red pepper strips and the green olives.
15. 15
    For the third pizza, place the fresh tomato slices and the hard-boiled egg slices spread evenly.
16. 16
    For the fourth pizza, arrange the salami slices covering the surface.
17. 17
    Bake the pizzas (you can do this in batches depending on the size of your oven) for 12 to 15 minutes, until the edges of the dough are golden brown and the cheese is completely melted.
18. 18
    Remove from the oven, let sit for a couple of minutes for the cheese to firm up, and cut into slices before serving.