Pizza "Four Forbidden Cheeses"
3 servings
20 minutes
The 'Four Forbidden Cheeses' pizza is a gastronomic challenge to traditional Italian flavors. Its history is rooted in the art of cheesemaking, combining classic varieties: mozzarella, blue cheese, Gruyère, and Parmesan. Each slice of this pizza impresses with a rich creamy taste with subtle hints of noble mold and nutty spice. The main rule is proper baking: the cheese must be stretchy and fully melted while maintaining a rich texture. It’s the perfect choice for connoisseurs of exquisite flavors and those ready for experiments. Served hot with a glass of white wine or fresh herbs, it becomes a true culinary delight.
1
Prepare the dough: add yeast to warm water, stir, and let it sit for 10 minutes. Mix the flour with salt well! Once the water with yeast settles, make a well in the flour and gradually pour in the liquid, kneading the dough. As soon as the dough forms a ball, add olive oil. Now the most important part: the dough will be slightly sticky, but don't worry: you need to knead it for 10 minutes (set a timer, seriously). Place the dough in a warm place, cover it with a towel, and forget about it for 30 minutes.
- Dry yeast: 1 g
- Water: 125 ml
- Salt: to taste
- Wheat flour: pinch
- Olive oil: to taste
2
Filling: cut mozzarella into medium-thick pieces, cut pieces of blue cheese, grate Gruyère and Parmesan.
- Pizza mozzarella (low-moisture): 150 g
- Dorblu cheese: 40 g
- Grated Gruyere cheese: 50 g
- Grated Parmesan cheese: 40 g
3
We set the oven to heat up to its maximum temperature.
4
Assembly: in half an hour the dough should double in size. First, roll out the dough with a rolling pin, then transfer it to parchment paper and stretch it by hand to your desired size and thickness (but better thin, this pizza won't forgive thick dough).
5
IMPORTANT! Don't overcook this pizza, or the cheese will brown too much and harden, making it taste bad, trust me! The cheese should be stretchy and fully melted.
