How many cheeses in quattro pizza

Can you take a guess how many cheeses are on this pizza? However, a specific cheese should be on every Quattro Formaggi Pizza, and that is mozzarella. Mozzarella should be on every pie of this variety because it contains humidity within the pie and protects the other three kinds of cheese from the intense heat of a brick oven. The mozzarella acts as a shield, in a way. Other than the mozzarella, three typical kinds of cheese paired into the pie are; gorgonzola, fontina, and Parmigiano-Reggiano.

These four kinds of cheese work well together and create the crux of the recipe. We are calling all cheese lovers! Sign up. Subscribe to the Big Green Egg newsletter and receive an e-book with the 11 tastiest big Green Egg recipes straight away! Check whether you have completed all mandatory fields. Tomato sauce 1 small clove of garlic 5 basil leaves 3 tbsp olive oil 1 tin of tomato cubes g.

Topping g grated mature cow-milk cheese g grated Pecorino 80 g ricotta 40 g Gorgonzola 1 sprig of rosemary 10 oregano leaves 40 g Parmesan cheese 2 tbsp extra virgin olive oil. Dissolve the yeast in one third of the lukewarm water and add this to the flour. Add the rest of the water and mix in the olive oil and the sugar. Knead the dough thoroughly for at least 5 minutes.

This is easier with a mixer or in a food processor. Tip the dough onto your worktop and knead it by hand for another minute. Grease a bowl, shape the dough into a nice ball and put it in the bowl. Cover the bowl with a clean, damp tea towel and leave the dough to rise for 2 hours.

In the meantime, peel the garlic for the tomato sauce and chop it finely. Chop the basil leaves finely. Sufficient for a 10 inch Sift the flour, salt, yeast and sugar into a bowl and make a well in the centre of the mixture, then add the olive oil and pour in 4 fl oz ml hand-hot water.

Now mix to a dough, starting off with a wooden spoon and using your hands in the final stages of mixing. Wipe the bowl clean with the dough, adding a spot more water if there are any dry bits left, and transfer it to a flat work surface there shouldn't be any need to flour this. Knead the dough for 3 minutes or until it develops a sheen and blisters under the surface it should also be springy and elastic. You can now either leave the dough on the surface covered by the upturned bowl or transfer the dough to a clean bowl and cover it with clingfilm that has been lightly oiled on the side that is facing the dough.

Leave it until it looks as though it has doubled in bulk, which will be about an hour at room temperature. The next stage is to tip the dough back on to a work surface that has been sprinkled generously with polenta to prevent it from sticking. Knock all the air out of the dough and knead it for a couple of seconds to begin shaping it into a ball.

Then dust your rolling pin with polenta and roll the dough out to a circle that is approximately 10 inches Then finish stretching it out with your hands, working from the centre and using the flat of your fingers to push the dough out; it doesn't need to be a perfect round, but you want it to be a fairly thin-based pizza, with slightly raised edges.

Then, using a thick oven glove, very carefully lift the baking sheet or pizza stone out of the oven and sprinkle it with a little polenta cornmeal. Now carefully lift the pizza dough on to the stone or baking sheet and quickly arrange teaspoonfuls of ricotta here and there all over. After that, scatter the Mozzarella and Gorgonzola pieces in between and, finally, scatter the Parmesan over.

Bake the whole thing on a high shelf for minutes, until the crust is golden brown and the cheese is bubbling. You can lift the edge up slightly to check that the underneath is crisp and brown.

Carefully remove the baking sheet or pizza stone from the oven, again using a thick oven glove, and serve the pizza on hot plates straight away. Using a fan-assisted oven? Click here.