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Pizza Quattro Formaggi
PIZZA QUATTRO FORMAGGI
Makes two 9-inch pizzas
INGREDIENTS
2 Napoletana Pizza Dough balls, 6 ounces (170 grams) each
Unbleached all-purpose flour, cornmeal, or semolina flour for dusting the peel
5 ounces (142 grams) fresh or full-fat low-moisture mozzarella cheese, shredded or coarsely grated
3 ounces (85 grams) blue cheese (such as Gorgonzola)
3 ounces (85 grams) fresh, creamy cheese (such as robiola, stracchino, crescenza, or mascarpone)
2 tablespoons (approx. 12 grams) freshly grated dry aged cheese (such as Parmigiano-Reggiano or Pecorino Romano)
DIRECTIONS
1. Preheat and Prep
Place a baking stone on the middle shelf of the oven
and preheat on the highest setting for at least 1
hour.
Shape a dough ball on a counter and transfer it
to a peel or an inverted sheet pan that has been
dusted with flour.
2. Layer the Cheeses
Sprinkle half of the mozzarella(2.5 ounces (71
grams) evenly over the surface of the dough.
Dot the
top evenly with half of the blue cheese, 1.5 ounces (43
grams)followed by half of the creamy cheese 1.5
ounces (43 grams).
3. Bake
Carefully slide the pizza from the peel onto the
baking stone. Bake for 7 to 9 minutes until the crust
is puffy and slightly charred on the edge, the
underside is brown and crisp, and the cheese is
bubbling and golden.
Tip: If the underside is not ready when the top is
finished, lower the oven shelf for the next pizza.
4. Finish and Serve
Remove the finished pizza from the oven and sprinkle 1
tablespoon (approx. 6 grams) of the grated aged cheese
over the top.
Let it cool for about 2 minutes before
slicing and serving. Repeat with the remaining
ingredients to make the second pizza.
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