Who doesn’t love a slice of pizza or two? It’s impossible to have too much of a good thing! So why not start making a pizza with four different types of gooey, bubbling cheese?
This four-cheese pizza recipe will surely be a hit in your kitchen for you cheese lovers.
What You Need:
For the pizza base:
6 oz (175 g) plain white soft flour
1 teaspoon salt
1 teaspoon easy-blend dried yeast
½ teaspoon golden caster sugar
1 tablespoon olive oil
2-3 tablespoons polenta (cornmeal) to roll out, plus a little extra
For the topping:
50g Mozzarella, cut into 1-inch slices
50g Gorgonzola Piccante, cut into 1-inch slices
25g Parmesan (Parmigiano Reggiano), grated
How to Make the Four Cheese Pizza:
1. The Dough Mixture
You first sift the flour, salt, yeast, and sugar into a bowl.
Then make a well in the center of the sifted mixture.
Add the olive oil and 120 mL of hand-hot water.
You then mix to a dough with a wooden spoon first, then with your hands in the last mixing stages.
Transfer the dough to a level work surface (there should be no need to flour this) and wipe the bowl clean with the dough, adding a touch of extra water if any dry bits remain.
2. Kneading Time
Knead the dough for 3 minutes, or until it has a shine to it and blisters on the underside of the dough (it should also be springy and elastic).
3. Let It Rise
It’s now up to you whether to leave the dough on the upturned bowl’s surface or transfer it to a clean bowl and cover it with lightly oiled clingfilm on the dough’s side. Leave it at room temperature for about an hour or until it appears to have doubled in mass.
Pre-heat the oven to the gas mark of 8, 450°F (230°C), with the pizza stone or baking sheet, once you’ve made the dough and let it rise.
4. The Rolling Part
To prevent the dough from sticking, return it to a work surface that has been generously sprayed with polenta.
Begin shaping the dough into a ball, by knocking out all the air and kneading it for a few seconds.
Roll the dough out to a circle about 10 inches (25.5 cm) in diameter, then dust your rolling pin with polenta.
Finish stretching it out with your hands, starting in the center, and pushing it out with your flat fingers; it doesn’t have to be flawless, but it should be a thin-based pizza with slightly raised edges.
5. Say Cheese!
Pick up the pizza dough and place it on a stone or baking sheet with a few teaspoonfuls of ricotta sprinkled on top of each one.
Then, in between the pieces of Mozzarella and Gorgonzola, spread the Parmesan over the top.
6. Before You Know It
Bake the pizza for 10-12 minutes on a high rack until the cheese is bubbling and the crust is golden brown.
To make sure the underside is crisp and brown, raise the edge up slightly. Using a thick oven glove, carefully remove the baking sheet or pizza stone from the oven and immediately serve the pizza on hot plates.
Note: You must eat your four-cheese pizza while it’s hot; otherwise, the cheese would just get cold and hot.
If you’re feeling quite adventurous with the different types of cheese that you want to add to your four-cheese pizza, we have just the thing. Try checking out Euromercato’s cheese selection and get a variety of cheese delivered to your doorstep.