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Pizza with 4 cheeses

04 January 2017

I tried several recipes for pizza dough and suffered failures: too thin dough, dried, not salted, adheres to the substrate ... Desperate, he paused until a new recipe for homemade pizza. I watched a cooking show, and came across a recipe for the pizza from the famous chef. Obviously, I will not turn out like this cook, it's his job, but it was worth a try. The result was without doubt the best pizza that I'm ready! Special dough from Pizzaioli has some secret. They use a small amount of yeast, but give him a long time to rise.

I prepared the dough for dinner, and allowed to grow as long as possible at room temperature. Dale, there is one and the same process: tomato sauce or cream (depending on species), is spread from the middle to the edges, leaving 1.5 cm from the edges, and then distributed mozzarella finally garnish. My dough is cooked in just 10 minutes, the bottom will not stick to the bottom, in fact perfect for my taste. I invite you to make the dough for a few pizzas and freeze some spherical pieces of dough. After freezing the dough, used if necessary.
 The first pizza to be cooked - definitely "Quattro formaggi" or "pizza 4 cheese", one of the most delicious Italian pizza. She strongly flavored top that gives a unique and rich taste! It is also used as a snack during a meal with friends, cut into thin slices. I saw this at the Italian restaurant and it is delicious in small amounts before a meal.
Recipe for pizza "4 cheese" here ..

Pizza dough thin pizzas 4 (or 3 gross) 30.5 cm in diameter
Method: 20 minutes
Time to test the rise: at least 2:00

  1. 1. 600 g flour
  2. 2. 2.7 g dry yeast
  3. 3. 6 ml of oil
  4. 4. 15 g salt


  • • Dilute dry yeast in a large beaker of 200 ml lukewarm water
  • • The mixer bowl add flour, yeast, yeast and dissolved oil
  • • Use mixer for 6 minutes, add salt and stir another 6 minutes (Add a little water, if necessary, I had to add 600 ml)
  • • Gather the dough (it should be smooth)
  • • On board, put the dough and mixed in arms throwing edges of the dough inside. The next batter was not too tight.
  • • Next, form a ball
  • • Let the dough stand up 2:00 fabric covered with a towel (the dough will not rise until double the volume, if it is covered with a damp cloth), warm.
  • • Divide the dough into 3 or 4 levels balls (extra can be frozen balls of dough for future use)

Continue to cook a pizza with 4 cheeses
1 pizza 30.5 cm diameter
Method: 20 minutes

  • • Pizza dough 1 ball (about 230 g)
  • • 100g gorgonzola
  • • 100 g goat's cheese bûchette
  • • 75g sliced ​​mozzarella
  • • 50 g grated Parmesan cheese
  • • 10ml double cream
  • • 1 teaspoon dried oregano
  • •    olive oil

Preparation: Roll the ball of dough, forming the basis for pizza
When rocking rocking sprinkle the surface with flour
Preheat oven to 200 ° C
Apply a small amount of olive oil for pizza pan or use a sheet of parchment paper
Spread the cream sauce over the entire surface of the pizza edges avoiding Divide the mozzarella over the entire surface of the pizza
Add chopped Gorgonzola, goat cheese washers and cover with grated Parmesan
Bake for 10 minutes (maximum) at the bottom shelf of the oven
At the exit from the oven, sprinkle oregano taste