Pizza Quattro Formaggi Aka Four Cheese Pizza
For 4 large
For the dough:
3 cups all purpose flour (plus extra if necessary to knead)
1 cup whole wheat flour
1 teaspoon salt
1 tablespoon dry yeast
1/4 cup olive oil
1 tablespoon sugar
For the sauce:
2 cloves garlic
3 tablespoons olive oil
1/4 teaspoon dried basil
1/2 teaspoon salt
For the garnish:
250 grams Cheddar Cheese
250 grams Mozzarella
100 grams Parmesan
1 teaspoon dried basil
4 tablespoons olive oil (1 per pizza)
Preheat oven to 350 F (180 C).
In a large bowl or the bowl of your electric mixer, mix well hot water, oil and sugar.
Add 1 cup whole wheat flour and mix again.
Add about ½ cup white flour and mix about 5-6 minutes or until a smooth dough ball forms, clearing the sides of the bowl.
Meanwhile, prepare the pizza sauce. Stew in 2 tablespoons olive oil chopped onion and minced garlic and tomatoes and gradually add about 2/3 cup water and leave to simmer for about 20-25 minutes, stirring occasionally. Once the tomato sauce thickens, add 1 teaspoon sugar to kill the sour taste of tomatoes and add rosemary and basil. Leave to simmer for another 4-5 minutes. Sprinkle with grounded black pepper and salt and remove from heat. Leave to cool.
Such prepared, the tomato sauce could be used for garnishing pasta or meat.
Slice tomatoes and mozzarella - equal amount for each pizza again.
Once the dough has doubled in bulk, transfer it again on a flat floured surface.
Knead it for about 3-4 minutes and shape it into a ball.
With a sharp knife, divide dough into four equal parts, shape those into balls and transfer onto well oiled surface.
Part of the dough could be stored in the freezer for about 3 months, after being oiled and put in a separate envelope or container suitable for storage in a freezer. One day prior to use, transfer frozen dough from the freezer into the refrigerator, and about two hours before we started to process it - remove from the refrigerator and leave at room temperature.
Arrange the Cheddar "sticks" around the periphery of the pizza crust, about 2.5 inches inside the edge.
Bring the edges of the crust underneath the Cheddar “sticks”.
Spread over the tomato sauce, leaving about 1 inch edge.
Arrange sliced tomatoes and Mozzarella.
Sprinkle with crumbled Blue cheese.
Slice with a potato peeler or grate Parmesan.
Sprinkle with basil.
Sprinkle the edges with the “secret ingredient” (or semolina, bread crumbs, etc.) for crispy crust and sprinkle the whole pizza with 1 tablespoon olive oil.