Pizza al quattro formaggi spiaggia (chicago pizza)

Yield: 6 servings

Measure Ingredient
1½ cup warm water
1 tablespoon dry active yeast
1 tablespoon olive oil
1 teaspoon salt
1½ cup diced mozzarella
1¼ cup diced provolone
⅓ cup diced gorgonzola
1 teaspoon honey
2½ cup unbleached flour
¾ cup whole wheat flour
3 tablespoons grated romano
1 each salt and pepper to taste
4 tablespoons olive oil

DOUGH

TOPPING

t tb diced sun dried tomatoes

Dough: 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 in machine 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. Cover with 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 aside while preparing topping. Line the center rack of the oven with baking tiles. Heat oven to 500 degrees. Roll out the four dough pieces into circles as thin as possible. Place each circle on a wooden board (or pizza paddle) which has been dusted with cornmeal. Divide the cheeses into 4 equal parts. Top each pizza with cheese. Sprinkle each with salt and pepper. Drizzle each pizza with 1 tbs olive oil. Roll up the outer edge of pizza. Carefully slide pizza from board directly onto the tiles in oven. Bake until crust is golden brown, 6-10 minutes. Remove from oven and sprinkle with sun-dried tomatoes. Cut with a pizza wheel and serve immediately.

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