4 Cheeses Pizza
Recipe from Stefano Faita
Ingredients
6 Portions
Dough – for a 13” X 18” pizza
2 ½ cups of « 00 » or all-purpose flour
½ cup de semolina
1 ¼ cups warm water (slightly warmer than body temperature)
25 g beer yeast
1 teaspoon salt
1 teaspoon sugar
Topping:
1 Mozzarina (Saputo)
150g grated parmesan
200g Brie d’Alexis
200g cheese Bleu d’Elizabeth
¼ cup chopped basil
¼ cup chopped parsley
Peperoncino oil
Method
In a large bowl mix together the yeast, sugar and water (make sure ingredients are well mixed together)
Ina separate bowl, mix together flour, semolina and salt.
Add the wet ingredients to the dry ones.
Form a dough ball and work it with your hands for 5 to 7 minutes until it becomes smooth and no longer sticks to the board where you are working it on (you may have to add a little flour to the board as you go along).
When the dough is ready, form a ball and let it rest from 30 to 40 minutes at room temperature in a bowl covered with a damp dishcloth.
The dough’s volume must double its size after this time has elapsed.
Press the dough with your fingers to flatten it and remove any air. Form a ball again and let it rise once more.
Roll the dough and place it on a pizza pan.
Sprinkle the dough with some peperoncino oil followed by the chopped basil
Add the four cheeses and a drizzle of peperoncino oil
Place in a 475 F oven for 15 minutes.
When the pizza is cooked, sprinkle the chopped parsley! Serve hot!
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