Four Seasons Pizza: Pizza Quattro Stagione

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Pizza Dough, recipe follows

2 cups grated mozzarella

2 cups grated Fontina

6 ounces button mushrooms, sliced

3 tablespoons olive oil

Salt and pepper

1/2 pound steamed clams (Manila or Littleneck)

1 tomato

8 thin slices prosciutto, cut into julienne

1 1/2 cups Tomato Sauce, recipe follows

2 tablespoons basil, chiffonade

1 tablespoon grated Parmesan

Pizza Dough:

1 package active dry or fresh yeast

1 teaspoon honey

1 cup warm water, 105 to 115 degrees

3 cups all-purpose flour

1 teaspoon kosher salt

1 tablespoons extra-virgin olive oil, plus additional for brushing

Wolfgang's Favorite Tomato Sauce:

2 tablespoons olive oil

1 small onion, minced

3 cloves garlic, minced

1 tablespoon tomato paste

2 pounds Roma tomatoes, peeled, seeded, and diced

1 cup homemade Chicken Stock or store-bought, heated, recipe follows

3 ounces butter, cut into small pieces

1/4 cup basil, chiffonade

Salt and freshly ground black pepper

Chicken Stock

5 to 6 pounds chicken bones, including necks and feet, coarsely chopped

1 medium carrot, peeled, trimmed, and cut into 1-inch slices

1 medium onion, peeled, trimmed, and quartered

1 small celery stalk, trimmed, and cut into 1-inch slices

1 small leek, cleaned, trimmed, and cut into 1-inch slices

1 sprig fresh thyme

3 sprigs fresh parsley with stems

1 bay leaf

1/2 teaspoon whole white peppercorns