Pizza Al Quattro Formaggi Spiaggia (Chicago Pizza) is a recipe for a pizza with four cheeses, tomato sauce, and oregano.
TOPPING1 1/2 cdiced mozzarella3 tb grated romano1 1/4 cdiced provolone1 ea salt and pepper to taste1/3 cdiced gorgonzola4 tb olive oil t tb diced sun dried tomatoesDough: Put lukewarm water in a bowl with yeast.
Mix to dissolve yeast.
let stand until bubbly, about 5 minutes.
Add olive oil, salt and honey.
Mix.
Put flours in mixer with dough hook.
Add yeast mixture.
Kneed inmachine for about 5 minutes.
(Or kneed by hand until elastic and smooth.
10-15 mins.
) Remove from machine and place in a well-oiled bowl.
Coverwith a damp kitchen towel.
Let rise until double in size, about 1 hour.
Punch down and divide into 4 equal size balls.
Cover again and set asidewhile preparing topping.
Line the center rack of the oven with bakingtiles.
Heat oven to 500 degrees.
Roll out the four dough pieces intocircles as thin as possible.
Place each circle on a wooden board (or pizzapaddle) which has been dusted with cornmeal.
Divide the cheeses into 4equal parts.
Top each pizza with cheese.
Sprinkle each with salt andpepper.
Drizzle each pizza with 1 tbs olive oil.
Roll up the outer edgeof pizza.
Carefully slide pizza from board directly onto the tiles inoven.
Bake until crust is golden brown, 6-10 minutes.
Remove from oven andsprinkle with sun-dried tomatoes.
Cut with a pizza wheel and serveimmediately.
Ingredients
Directions
TOPPING1 1/2 cdiced mozzarella3 tb grated romano1 1/4 cdiced provolone1 ea salt and pepper to taste1/3 cdiced gorgonzola4 tb olive oil t tb diced sun dried tomatoesDough: Put lukewarm water in a bowl with yeast.
Mix to dissolve yeast.
let stand until bubbly, about 5 minutes.
Add olive oil, salt and honey.
Mix.
Put flours in mixer with dough hook.
Add yeast mixture.
Kneed inmachine for about 5 minutes.
(Or kneed by hand until elastic and smooth.
10-15 mins.
) Remove from machine and place in a well-oiled bowl.
Coverwith a damp kitchen towel.
Let rise until double in size, about 1 hour.
Punch down and divide into 4 equal size balls.
Cover again and set asidewhile preparing topping.
Line the center rack of the oven with bakingtiles.
Heat oven to 500 degrees.
Roll out the four dough pieces intocircles as thin as possible.
Place each circle on a wooden board (or pizzapaddle) which has been dusted with cornmeal.
Divide the cheeses into 4equal parts.
Top each pizza with cheese.
Sprinkle each with salt andpepper.
Drizzle each pizza with 1 tbs olive oil.
Roll up the outer edgeof pizza.
Carefully slide pizza from board directly onto the tiles inoven.
Bake until crust is golden brown, 6-10 minutes.
Remove from oven andsprinkle with sun-dried tomatoes.
Cut with a pizza wheel and serveimmediately.
