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["Prepare the dough 1 hour prior to making pizza.", "Divide the dough into 4 (6-ounce) balls.", "Allow to rise until ready to shape.", "Preheat oven with pizza stone to 500 degrees F.", "Prepare the toppings.", "In a bowl, combine the mozzarella and Fontina.", "In a small saute pan, over high heat, saute the mushrooms in the olive oil until done.", "Season with salt and pepper.", "Transfer to a plate and allow to cool.", "Reserve.", "Remove the meat from the steamed clams and reserve.", "Discard the shells.", "Slice the tomato into at least 6 thin round slices.", "Reserve.", "To assemble the pizzas: Place a ball of dough on floured board and stretch to about 10 or 12 inches.", "Repeat with 2 additional balls.", "Divide last dough ball into 6 pieces, and roll each one into 10-inch strips.", "Divide tomato sauce evenly on dough circles leaving a small rim.", "Divide the cheese on top of each pizza.", "Carefully place 2 strips of dough over each pizza so that you have 4 quarters which represent the 4 seasons.", "Garnish each quarter: 1 with tomato, 1 with clams, 1 with mushrooms, and 1 with prosciutto julienne.", "Slide pizza onto hot pizza stone.", "Bake for 7 to 8 minutes or until the crust is golden brown.", "Remove from the oven and transfer to a serving plate.", "Sprinkle basil over tomato section and grated Parmesan over the mushroom section.", "Serve immediately.", "In a small bowl, dissolve the yeast and honey in 1/4-cup warm water.", "In a mixer fitted with a dough hook, combine the flour and the salt.", "Add the oil, the yeast mixture, and the remaining 3/4 cup of water and mix on low speed until the dough comes cleanly away from the sides of the bowl and clusters around the dough hook, about 5 minutes.", "(The pizza dough can also be made in a food processor fitted with the steel blade.", "Pulse once or twice, add the remaining ingredients, and process until the dough begins to form a ball.)", "Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer.", "The dough should be smooth and firm.", "Cover the dough with a clean, damp towel and let it rise in a warm spot for about 30 minutes.", "(When ready, the dough will stretch as it is lightly pulled).", "Divide the dough into 4 balls, about 6 ounces each.", "Work each ball by pulling down the sides and tucking under the bottom of the ball.", "Repeat 4 or 5 times.", "Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute.", "Cover the dough with a damp towel and let rest 15 to 20 minutes.", "At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days.", "Yield: 4 (8-inch) pizzas", "In a medium saucepan, heat the olive oil.", "Over medium heat, saute the onions until soft, about 5 minutes.", "Add the garlic and cook 1 minute longer.", "Add the tomato paste, tomatoes and cook for 3 minutes.", "Add the chicken stock and simmer for 20 minutes or until sauce thickens.", "Strain into a clean saucepan.", "Whisk in butter, piece by piece.", "Add basil.", "Taste and adjust seasoning with salt and pepper.", "Use as needed.", "Yield: 2 1/2 cups", "Place the chicken bones in a 6 or 7-quart pot, pour cold water over to cover, and bring to a rolling boil.", "Skim off the foam and fat that collects on the top.", "Add the remaining ingredients, lower the heat to a simmer, and simmer uncovered for 2 to 3 hours, skimming as necessary.", "Strain through a fine-mesh strainer into a clean bowl and cool.", "Refrigerate, covered, for up to 3 days, discarding the hardened layer of fat before using or freezing.", "Yield: about 2 quarts", "Recipe courtesy Wolfgang Puck, ""Pizza, Pasta & More!,"" Random House, 2000"]
