Pizza "Four Forbidden Cheeses"
Pasta and Pizza • Italian
Description
Pizza "Four Forbidden Cheeses"
Ingredients
- Mozzarella Cheese for Pizza 5 oz
- Danish Blue Cheese 0 oz
- Grated Gruyère cheese 0 oz
- Grated Parmesan cheese 0 oz
- Italian herbs to taste
- Wheat Flour a pinch
- Dry yeast 0 oz
- Salt to taste
- Water 5 fl oz
- Olive Oil to taste
Step-by-Step Guide
Step 1
Prepare the dough: pour the yeast into warm water, stir, and let it sit for 10 minutes. Mix the flour with salt thoroughly! Once the water with the yeast has settled, make a well in the flour and gradually pour in the liquid while kneading the dough. As soon as the dough forms a ball, add the olive oil. Now the most important part: the dough will be slightly sticky, but don't worry: you need to knead it for 10 minutes (set a timer, seriously). Place the dough in a warm place, cover it with a towel, and forget about it for 30 minutes.
Step 2
Filling: cut the mozzarella into medium-thick pieces, cut the Danish Blue cheese into pieces, and grate the Gruyère and Parmesan (you can use Grana Padano, or Cheddar, or even Belarusian Parmesan).
Step 3
Preheat the oven to its maximum temperature.
Step 4
Assembly: after half an hour, the dough should have doubled in size. Roll out the dough with a rolling pin at first, then transfer it to parchment paper and stretch it by hand to your desired size and thickness (but better thin, this pizza won't forgive thick crust).
Step 5
IMPORTANT! Don't overbake this pizza, otherwise the cheese will brown too much and harden, and it will taste bad, trust me! The cheese should be gooey and completely melted.
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