I've been meaning to post the recipe for a long time. Four cheese pizza or Quattro Formaggio (Pizza Quattro Formaggio), but the absence of these four good quality cheeses on the shelves of our stores stopped me. Joke about being in Russia pizza 4 cheese consists of Poshekhonsky, Russian, Kostroma and Adyghe cheeses is still relevant, but still I decided to let the recipe be. Maybe your nearest store sells wonderful cheeses of any kind, produced, for example, in Belarus. Or you live in a region where cheeses never disappeared at all. Or you, like me, were brought by friends from abroad, these most cherished four cheeses. So, we found cheeses, we will cook pizza 4 cheese!

Refers to the so-called type of white pizzas ("pizza Bianca"), i.e. it does not put tomato sauce and tomatoes, traditional for most pizzas. The most important thing here is cheeses, or rather their combination. It is important here that you have four different types of cheeses: soft, hard, aromatic (spicy) and blue cheeses. Traditional composition four cheese pizza: Mozzarella (soft cheese), Parmesan (hard cheese), Emmental (flavored spicy cheese) and Gorgonzola (blue cheese).

Ingredients

• Pizza dough 270 - 300 g
• Mozzarella cheese for pizza 100 g
• Emmental cheese (or Maasdam) 100 g
• Gorgonzola cheese (or other blue cheese) 50 g
• parmesan cheese 50 g
• olive oil 1 st. a spoon
• dried oregano 1 teaspoon

And now let's discuss cheeses, as I wrote above, a combination of different types of cheeses is important here, they should be present: soft, hard, fragrant (spicy) and blue cheeses:

● Mozzarella(Mozzarella) is a young soft Italian cheese in the form of white balls, but here we will use a hard variety of this cheese, the so-called pizza mozzarella. This cheese is not salty, has a neutral taste, melts very well, bakes beautifully and stretches perfectly when biting into pizza. Instead, you can take unsalted Suluguni, they are very similar to hard Mozzarella.

● Parmesan(Parmigiano Reggiano) - hard aged cheese, has a rich spicy taste and brittle texture. It can be replaced with other hard aged cheese.

● Emmental or Emmentaler(Emmentaler) - a traditional Swiss cheese with characteristic large holes, this aromatic cheese has a spicy sweetish taste. Instead, you can use Maasdam cheese (Maasdam), it also has a spicy sweet taste and large holes. If you can't find either, take Gouda, Edam or Cheddar, they will also turn out delicious.

● Gorgonzola(Gorgonzola) - Italian blue cheese, an analogue of the French Roquefort, they are also called "blue cheeses". Gorgonzola has a characteristic pungent taste and bright aroma. Instead, you can use any other blue cheese, for example, the more common German Dorblu.

Cooking

First, let's prepare all the ingredients. If you didn’t read a lot of text at the beginning, then I repeat that the pizza dough recipe can be found here:. Instead of oregano, you can use other herbs of your choice, such as dried basil or an Italian herb blend.

The table on which we will roll out the dough is lightly sprinkled with flour. I roll out the dough on parchment, and then I bake it on it. Roll out the dough with a thickness of 2-3 mm. We bend the edges 2-3 cm inward and close them well so that they do not peel off during baking, so we make sides for our pizza. As a result, I got a pizza diameter of 32 cm. But, in any case, the diameter of the pizza base is limited by the size of your pan.

At this stage, it is better to transfer the base to the baking sheet or form in which you will bake the pizza, and continue to collect it already there, otherwise it will be very difficult to do it later with the filling. I bake pizza on parchment on a baking sheet turned upside down, then the sides of the baking sheet do not interfere, and it is very convenient to put and remove pizza.

Lubricate the base with olive oil, sprinkle with oregano or other spices to your taste. In my recipe, I lightly bake the cake before adding the filling to make the dough crispy. In pizza 4 cheese, this is not necessary, since there is no liquid tomato sauce and tomatoes, which give a lot of juice and soak the base, so we will bake this pizza right away with the filling.

Emmental and mozzarella cut into slices 5-10 mm thick. You can immediately cut them into cubes, but I prefer not to cut the cheese in advance, but to tear off small pieces from the sliced ​​\u200b\u200bcheese and put them on the pizza right away. So the pieces are not the same, somewhere larger, somewhere smaller, and, it seems to me, the tastes of different cheeses are better felt from this. No need to rub the cheeses and cut them very finely, otherwise they will quickly melt, mix and this combination of different cheeses will no longer work. Also, grated and finely chopped cheese melts very quickly and can start to burn while the dough is not yet baked enough.

But we grate Parmesan on a fine grater, because it melts for a long time, and if we cut it coarsely, it may not have time to melt by the time the pizza is ready.

I also cut gorgonzola into large pieces, and then I will break off small pieces from them and immediately lay them out on pizza. Gorgonzola crumbles very well and is very easy to spread in this way. But, if you're using other blue cheeses, they tend to be denser, and it's probably best to cut them into small pieces ahead of time rather than trying to crumble them right over the pizza.

On the base we lay out the mozzarella, chopped or torn into small pieces, and also put the chopped emmental on top.

Lay out the gorgonzola.

Sprinkle grated parmesan on top. We heat the oven to the maximum temperature (220-250 ° C), the best mode is bottom + top. If your oven cannot turn on these modes at the same time, then first turn on the fire from below, and at the end switch to the top to bake pizza from above too. We bake pizza on an average level for about 10-15 minutes, but the time, of course, greatly depends on your oven. All the cheese should melt and begin to lightly bake, the dough should become ruddy. But do not overdo it so that the dough does not dry out.

Pizza four cheese ready, you can decorate it with fresh basil and eat it while it is hot. Bon Appetit!

As you know, the most popular Italian dish in the world is pizza. There are many varieties of this dish. In addition, for sure, each of us created our own pizza, filling it with the ingredients that were found in the refrigerator. Today we offer to consider a few recipes for the most famous type of this dish. It's about cheese pizza.

Classic recipe

This cheese is prepared quite simply and quickly. So even a novice hostess can do it. It is prepared from yeast dough, on which two types of cheese and tomato sauce are laid out.

Ingredients

So, to prepare this Italian dish, we will need the following products: wheat flour - 4 cups, dry yeast - two teaspoons, salt - one and a half teaspoons, olive oil - two tablespoons and one and a half glasses of warm water. From the listed products we will make dough. To prepare the sauce, we need two cloves of garlic, two tablespoons of olive oil, 800 grams of tomatoes, salt and black pepper - to taste. For the pizza filling, we will use two types of cheese, pre-shredded on a grater - parmesan - a quarter cup and mozzarella - 3 cups.

Instruction

First, let's take a test. To do this, combine flour, salt and yeast. We mix. Then add water and olive oil. Mix until a homogeneous consistency. If the dough is too sticky, you can add a little more flour. Now it must be laid out on a floured work surface and kneaded. Then we shift the dough into a lightly oiled bowl, cover with a towel and leave for about an hour and a half in a warm place to rise.

Since the cheese pizza, the recipe of which we are considering, should be prepared with sauce, let's prepare it. We chop the garlic. We put it together with olive oil in a pan. We put on a small fire and heat for 1-2 minutes. Pre-peeled and chopped tomatoes are then also spread in a pan. Cook the sauce, stirring constantly, until thickened. This will take about a quarter of an hour. After that, salt and pepper it and remove it from the stove.

We turn on the oven at 250 degrees so that it warms up well. Punch down the risen dough and divide into two parts. We put one of them on the table, and return the second to the bowl and cover with a towel. Roll out the dough on the work surface into a circle. Its diameter should be approximately 35 centimeters. We cover the baking sheet with parchment or grease it with oil and carefully transfer it to it. This is most conveniently done by wrapping a rolled circle of dough on a rolling pin. Grease one centimeter from the edge of the base with oil. Now spread 1 cup of the resulting sauce on the dough. We distribute it evenly, without covering the sides smeared with oil. Top with Mozzarella (one and a half cups) and Parmesan (two tablespoons). We send pizza to a well-heated oven. Our cheese pizza, the photo of which can be seen in the article, will be ready in 8-13 minutes. It should turn golden. While the first pizza is baking, you can start preparing the second one. The sequence of actions remains the same. The finished pizza will only have to be transferred to a large plate or dish, cut into portions and served. Bon Appetit!

Cottage Cheese Pizza

We bring to your attention another incomparable recipe for the most popular Italian dish! It is prepared quickly, and everyone in your household will surely like the taste.

So, for this pizza, we need the following products: 300 grams of cottage cheese, a little dill, 100 ml of 10% sour cream, 100 grams of tomatoes, hard cheese - 50 grams, black pepper and salt - to taste. For the base, we need ready-made pizza dough (300 grams). It can be made as described in the previous recipe, or bought at the store.

Cooking process

Put the pizza dough in a mold or on a baking sheet. We coat it with vegetable oil on top. Grind dill and mix with cottage cheese. Add sour cream, salt and pepper. If desired, you can use other spices to your taste. Mix until a homogeneous consistency. We spread the resulting mass on the basis of pizza dough. Cut the tomato into slices. We also put them on pizza. We send the baking sheet to the oven preheated to 180 degrees. Bake until done. When the dough is browned, sprinkle the pizza on top and send it back to the oven for a couple of minutes. Now the tasty and fragrant dish is ready to serve! Bon Appetit!

Other filling options

Four-pack pizza is also very popular. Even gourmets will surely like this dish. It is prepared in the same way as a regular pizza. But the filling consists of different types of cheeses. Interestingly, not all varieties of this dairy product can be successfully combined with each other. We bring to your attention the best combinations:

• tiltizer, cheese, edam,;
• gruyère, gorgonzola, parmesan, pecorino;
• fontina, gorgonzola, parmesan, mozzarella;
• parmesan, mozzarella, cheddar and dor blue.

As can be seen from these combinations, it is desirable that hard, soft, aromatic and blue cheeses be present in the pizza. As additional ingredients, you can add basil, olive oil, pepper and salt, as well as other seasonings to your taste. The process of making this pizza is the same as in the previous recipes.

Dissolve yeast in warm water. Add yeast and sugar to water (it should be warm, but not hot) and stir lightly. Wait 6-7 minutes until you see small bubbles that form on the surface of the water.

• You activate the yeast by "feeding" it with sugar and water. Bubbles of carbon dioxide are created when the yeast "breathes".

Transfer yeast to a large bowl and add flour and salt. It is necessary to stir the mixture while adding flour as it absorbs water and yeast. Add flour with one hand and stir with the other.

Add olive oil to the dough immediately after adding the flour. This will prevent the dough from sticking to your hands or the bowl. Continue kneading until the dough is glossy and smooth, but not sticky. Squeeze a small amount of it in your hand, and then stretch the dough so that it is translucent. The dough is ready when it does not tear during stretching.

Knead the dough. While the dough is still in the bowl, use one hand to gather it in the center of the bowl, and then press the back of your hand into the middle of the bowl.

• Fold the far edge of the dough towards the center, and then repeat the movement. Continue rolling and pressing the dough for 3-4 minutes, or until it starts to hold its shape on its own.
• If the dough is wet or sticky, dust it and your hands with a little flour.

Leave the dough for an hour to give it a chance to rise. If you need to delay this moment, put the dough in the refrigerator where it can lie for 4-5 hours while it rises. The dough will about double in size after it finishes rising.

Dust the table with flour and place the dough on it. Sprinkle two or three tablespoons of flour onto your work surface to prevent the dough from sticking. If you are planning on making two small pizzas, cut your dough in half.

Stretch and knead the dough with your fingers. Knead the dough into a circle with the palm of your hand, and then use your fingers to make a piping around the edges. This process takes some practice, so take it slow and use your fingers to shape the edges to your liking. When done, step back 2 inches from the outside and fold over the edges of the pizza.

• Move from the center of the dough to its edges to avoid tearing.

To get the perfect edge, toss the dough in the air if you're confident. While you can do a turnaround without the famous "pizza toss," it's the ability to do it like a real pro that gets people's attention.

• Make a fist with your hand and twist the rolled dough over it.
• Clench your other hand into a fist, slip it under the dough next to the first hand.
• Move your fists from the center in different directions, carefully stretching the dough.
• By constantly moving your fists (sideways and towards your face) you cause the dough to stretch as you rotate.
• When the dough reaches about 20 cm in diameter, you must quickly move your left fist to the edge, which is moving away from your face. Do this while moving your right fist closer to your face. The dough will spin like a frisbee if you push it up a little with your right hand. With constant practice, you will learn to strike a balance between balance and pushing power.
• Catch the dough as gently as possible as it falls, absorbing its weight by dropping your fists a little lower.
• If you notice a gap in the dough, you must connect it, knead it again for 30 seconds, and repeat the whole process from the very beginning.

What is the main thing in pizza? Dough or stuffing? Of course, the dough! Too thick interrupts the taste of the filling, too thin breaks or dries. On which dough I have not tried to cook pizza ... And with the addition of milk, and margarine, etc. But the classic pizza dough recipe has long defeated all other recipes and has taken root in my kitchen. Pizza on such a dough turns out to be tastier than in many pizzerias in the city.

So at home it is quite possible to cook a decent classic pizza! And it's not difficult! It is important, of course, to know a few little tricks...

First, about the secrets that I read and heard from various sources and which really affect the quality and taste of the dough.

• Firstly, the flour must have a protein content of at least 12 per 100 g. Read the ingredients on the packaging.
• Secondly, the temperature during baking should be maximum. In a conventional oven, this is 250. In real ovens, it is much higher.
• Thirdly, this is the cooking time. No more than 10 minutes. Ideally 6-8. The dough will not dry out and will definitely bake.
• Fourthly, we do not roll out the dough with a rolling pin, we stretch it with our hands.
• And finally, we observe all the proportions of the ingredients.

Dough:

• Wheat flour (500 gr).
• Warm water (320 gr).
• Salt (1 tsp).
• Sugar (1 tsp)
• A bag of dry yeast (11 gr).
• Olive oil (3 tbsp).

The dough is enough for three large pizzas.

Toppings (based on one pizza):

• Mozzarella (100 gr).
• Parmesan (or other hard cheese) (50 gr).

Tomato sauce:

• Tomato paste (3 tbsp).
• Garlic (2-3 cloves).
• Olive oil (1 tbsp).
• A mixture of dry Provence herbs (0.5 tsp).
• Salt (to taste).

Cooking dough.

1. Dissolve sugar and yeast in 100 ml of warm water, add 3 tablespoons of flour, mix well, cover with a towel and put in a warm place for 30-40 minutes.

2. Sift the flour with a slide on the table, salt, make a recess in the middle, into which we pour the finished dough, the rest of the warm water and oil.

3. Knead the dough for at least 10 minutes. The dough should be soft and elastic. We remove the dough into a clean, dry pan and put it in a warm place for 40 minutes.

Preparing tomato sauce.
Mince the garlic. We mix all the ingredients. If the tomato paste is thick, you can add a couple of tablespoons of boiled water at room temperature.

We are preparing the stuffing.
Cut the mozzarella into thin slices, grate the parmesan.

We divide the dough into three parts. We take one part and with our hands, stretching and rotating on the table, we form an even thin circle. Put the resulting pizza base on a baking sheet greased with vegetable oil or cover it with baking paper in advance.

Grease the edges of the base (about 1 cm) with olive oil. The rest of the space is generously greased with tomato sauce.

Step 1: prepare the dough.

Dissolve the yeast in a little water with sugar first, then add it to the flour, remaining water and oil. Season with salt and knead into a smooth dough.
Knead the pizza dough for 15 minutes. The resulting amount is enough for two thin pizzas.

Step 2: form the pizza.

Line a baking sheet with parchment paper and spread half of the dough on it to form a thin pizza base.
Mix the tomato paste with crushed garlic, sugar and salt in a bowl and spread this sauce on the pizza dough, stepping back a little from the edge.
Now the most important thing is cheese. It should be many and different. The bottom layer of cheese can be cut into large pieces, and the top must be grated or finely crumbled. The more different types of cheese you use, the tastier the pizza will be.
Sprinkle the oregano cheese on top of the pizza.

Step 3: bake the cheese pizza.

Pizza needs to be baked at a very high temperature. My oven allows itself to be heated up to 250 degrees, at this temperature I bake pizza. Fast, literally within 10 minutes until crispy. If your oven is more powerful, increase the temperature, but be careful not to burn anything.

Step 4: Serve the cheese pizza.

Cheese pizza should be served hot so that the cheese flows around the edges and stretches. This is delicious! But, be careful, you can eat a lot and not notice at all!
Bon Appetit!

In addition to oregano, you can add other dried herbs for flavor and aroma.