Ingredients
- Flour type 000: 1 kg
- Olive oil: 50 ml
- Salt: 25 g
- Dry yeast 7 g
- Water: 600 ml
- 10 g sugar
- 500 g dough
- 250 g Mozzarrella
- 120 g smoked Cheese
- 160 g Camembert
- 150 g Gorgonzola
- olive oil
Instructions
- For pizza dough, place in a bowl roomy, bring the sugar, yeast and water and mix well to melt the sugar and yeast.
- Put the flour and then knead. When they started to disappear lumps, put salt and knead until you get and a dough. It should not take more than 5-6 minutes. Anoint him with olive oil and leave it to rest 5-10 minutes. The dough will pull oil as needed.
- The dough should then be divided into 3 pieces – balls of pizza. Put them in a tub of plastic and let them stay longer one hour at room temperature and another 3 in the refrigerator. The dough needs maturation. It’s best to sit in the refrigerator until the next day and then do pizza. Such is activated yeast dough and not in the stomach, causing bloating. In any good pizza dough is made the day before. You remove the dough from the refrigerator, leave it an hour to reach room temperature.
- For the pizza quattro formaggi, stretch the dough with your hands. You can also use a rolling pin, but then let it grow another 10 minutes.Preheat oven to maximum.
- Grease an oven tray with olive oil, because the cake does not stick and be crispy underneath. Place the dough in the pan.
- Put the diced cheese on top: mozzarella, smoked cheese, Camembert cheese and gorgonzola. Make sure you put the same amount of cheese all over the pizza.
- Put it in oven for 8-10 minutes taking care to turn after 4 minutes to bake evenly.
