Friday, April 22, 2011

Quattro Formaggio Pizza

I know, huge stuffed crust. That is ok, you can choose to not have it and still use this recipe.
This is a traditional italian recipe that uses four types of cheese, mozzarella, parmigiano-reggiano (parmesan cheese), fontina and blue cheese.
If you are not much into blue cheese, you could use just a little or let it out, but would not be able to call this a Quattro Formaggio Pizza anymore (who cares!), as long as it is good!

Photo of ingredients.

Tools I suggest.
Good mixer.
Pizza dough roller docker (optional). Use a fork if you want.

The list of ingredients:

-3 1/2 cups all purpose flour
-1 1/2 cups luke warm water
-1/2 cup extra virgin olive oil
-1 tea spoon non-iodized salt
-2 table spoons gluten (optional, but recommended)
-1 tea spoon of dough conditioner (optional)
-3 tea spoons of dough relaxer (optional, but recommended)
-1 table spoon instant yeast
-1oz dry tomatoes (optional)
-1 table spoon blue cheese
-8oz fontina cheese
-2 table spoons asiago or parmesan cheese
-12oz mozzarella cheese
-1 tea spoon table sugar
-1 tea spoon corn meal
-dash of oregano

Some details on the ingredients.
I used asiago cheese aged for 12mo. I actually like it better than parmesan cheese. Use parmesan if you prefer.
Blue cheese
Fontina cheese.
Optional dry tomatoes.
This is the dough relaxer powder. It really helps when you open the dough. It minimizes the spring action. I get this and the dough conditioner online from HERE
The dough conditioner helps yeast to develop and just a little is needed, so it lasts forever.
The gluten is recommended. Most flours do not have high amounts of protein, so adding the gluten will make your dough raise better. It can be found in any grocery stores.
Olive oil. Hard to get a good one. This one I also by online from a italian family in California, the Bariani family, which uses traditional methods that they brought from Italy to produce a very tasty product. You can reach then HERE.
Start by adding the yeast to the water, whisk well, add sugar and 1 tea spoon of flour, whisk again and let it sit for 5 to 10min.

Add all dry ingredients to the mixer , 3 cups of flour, salt, gluten, dough conditioner and dough relaxer. Mix for a minute at low speed to combine.
Add the liquid ingredients, yeast mix and the olive oil, mix for a minute with the spatula.
Change to the hook tool and mix at medium speed for 5 minutes, adding small amounts of flour regularly to keep the dough from sticking to the mixer bowl.
Set the dough on an oiled bowl and let it raise for 30min.
Mix 2 cups mozzarella cheese and 1 table spoon asiago cheese on a bowl. This will be the stuffing for the edge (optional).
Once dough has raised for 30min, sprinkle flour and lay the dough on a flat surface and open to 1/4in thick. Make it thinner if you like a very thin crust.

Now comes you choice of having a stuffed edge or not. If you don't want that, just trim the dough to the exact size of your baking stone or sheet.
If you do want the edge, open the dough to expand about 3in bigger than the baking stone or sheet, like below.
Spread the corn meal on the baking stone to keep the dough from sticking to it, then carefully lay the dough on top of the baking stone. See below.
Poke holes to the dough with a fork or using a roller docker.

Pre-heat oven to 400F.

Now add the edge stuffing. Make a ring around the pizza on the outside where you feel the stone underneath.
This is how it would look like.
Then apply some water with a brush to both the outer and inner side of the filling.

Fold to glue the dough, making a tube.
All around the dough.
Then fold it again towards the center of the pizza.

Let the pizza raise for 30min.

Start adding the toppings. Add the mozzarella cheese.
The tomatoes (optional).
The fontina cheese.
Blue cheese.
Asiago or parmesan cheese.
A sprinkle of olive oil.
into the oven.
After 25min.


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