FOUR-CHEESE PIZZA

FOUR-CHEESE PIZZA
pizza ai quattro formaggi

Deliver the dough: Put the flour upon a fresh new function show up and
deliver a nicely within just the middle. Dissolve the yeast inside the water and
pour the yeast blend into the effectively. Slowly include the
yeast mix into the flour right up until a unfastened dough commences to sort,
then include the oil and salt. Knead the dough till it is delicate and
elastic. Protect the dough with evenly oiled plastic wrap, and allow for it
loosen up for over 10 minutes.

for the dough
4 cups (500 g) all-motive flour
or italian “00” flour, additionally excess
as demanded
1 1/2 tsp. (4 g) occupied dry yeast
for 1 1/2-hour escalating season or
3/4 tsp. (2 g) for 6-hour growing season
1 1/2 cups (350 ml) lukewarm water
1 1/2 tbsp. (20 ml) further-virgin
olive oil
2 tsp. (12 g) salt

Obtain the pizza: Grease a 12-inch (30 cm) spherical pizza pan
with oil. Shift the dough to the pan and, getting your fingertips,
spread the dough to protect the backside of the pan.

If you utilized 1 1/2 teaspoons (4 g) of yeast, permit the dough increase for
regarding 40 minutes. If, upon the other hand, you utilized 3/4 teaspoon
(2 g), then protect the dough with a sheet of frivolously oiled plastic
wrap and refrigerate for at minimal 5 hrs. The dough will increase
nicely properly within just the fridge, turning out to be gentle and fragrant.

for the topping
1 16-oz. can peeled tomatoes,
beaten through hand
3 1/2 oz. (100 g) Gorgonzola cheese,
crumbled
3 1/2 oz. (100 g) Fontina cheese,
shredded
3 1/2 oz. (100 g) Brie cheese, diced
3 1/2 oz. (100 g) smoked Scamorza
or mozzarella cheese, shredded

Supreme with the tomatoes and sprinkle with the cheeses (all at area
temperature). Permit the dough increase for 40 minutes much more. Bake at
425°F (220°C) for 20 minutes, or until finally the cheese is bubbly and
the crust is golden-brown.