Quattro Formaggi Recipe
FIOR DI LATTE MOZZARELLA, CACIOCAVALLO, PARMIGIANO REGGIANO, RICOTTA + BASIL. PIZZA COMES UNCUT.
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Ingredients
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Dough
Toppings
Method
Dough Preparation
- 1
Activate Yeast
In a small bowl, mix warm water and yeast. Let it sit for about 5 minutes until frothy.
- 2
Mix Ingredients
In a large bowl, combine flour and salt. Make a well in the center and add the activated yeast mixture and olive oil.
- 3
Knead the Dough
Mix until a dough forms, then knead on a floured surface for about 10 minutes until smooth and elastic.
- 4
Let Dough Rise
Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
Pizza Assembly
- 5
Preheat Oven
Preheat your oven to the highest setting (around 475°F or 245°C) and place a pizza stone or baking sheet inside.
- 6
Shape the Dough
Once risen, punch down the dough and divide it into two equal portions. Roll out one portion on a floured surface to your desired thickness.
- 7
Add Toppings
Spread ricotta cheese evenly over the dough. Tear the fior di latte mozzarella and scatter it over the top, followed by caciocavallo and sprinkle with grated Parmigiano Reggiano. Add fresh basil leaves.
- 8
Bake the Pizza
Carefully transfer the pizza to the preheated stone or baking sheet. Bake for 10-15 minutes or until the crust is golden and the cheese is bubbly.
- 9
Finish and Serve
Remove the pizza from the oven, drizzle with olive oil, let it cool for a minute, and serve uncut.
