Pizza Quattro Formaggi
Indulge in a cheesy delight with our Pizza Quattro Formaggi, featuring four rich cheeses on a perfect crust!
Ingredients
- 500 g wheat flour
- 15 g fresh yeast
- 3 dl lukewarm water
- 2 tbsp olive oil
- 1 tsp salt
- 200 g mozzarella
- 80 g gorgonzola
- 120 g fontina
- 60 g parmesan
- 2 tbsp wheat flour for rolling out
- 1 tbsp olive oil for brushing
How to make it
- Crumble the fresh yeast into the lukewarm water and stir until dissolved. Add the wheat flour, salt and 2 tbsp olive oil, then knead into a smooth, elastic dough for about 8 minutes.
- Cover the dough and let it rise in a warm place for about 1 hour, until visibly puffy and doubled in size.
- Turn the dough out onto a work surface dusted with the 2 tbsp wheat flour and roll it into two round bases with a thin edge.
- Place the bases on baking sheets and brush the surfaces lightly with the 1 tbsp olive oil.
- Tear the mozzarella and fontina into small pieces, crumble the gorgonzola, and finely grate the parmesan.
- Scatter the cheeses evenly over the dough so the mozzarella and fontina melt into the base, with the gorgonzola and parmesan dotted on top.
- Bake one pizza at a time in a hot oven at 250°C for 10 to 12 minutes, until the crust is browned at the edges and the cheeses are bubbling and lightly spotted.
- Serve each pizza whole, centered on a plate or board, with the cheese layer molten and patchy across the surface and a crisp, pale-golden crust around the edge.
