Name: Quattro formaggio pizza
Cook time: 30 min
Total time: 30 min
Ingredients: Pizza dough; 1 1/2 cup (225g) `00' flour, bread flour or plain (all-purpose) flour; 1 teaspoon (4g) dried yeast; 1 teaspoon caster (superfine) sugar; 1 teaspoon fine table salt; 1 tablespoon olive oil; 1/2 cup (125ml) warm water, approximately; 100 gram (3 ounces) bocconcini, sliced thinly; 1/2 cup (40g) finely grated parmesan; 1/2 cup (50g) coarsely grated fontina; 50 gram (1½ ounces) gorgonzola, crumbled pizza dough

Ingredients

Pizza dough

1 1/2 cup (225g) `00′ flour, bread flour or plain (all-purpose) flour

1 teaspoon (4g) dried yeast

1 teaspoon caster (superfine) sugar

1 teaspoon fine table salt

1 tablespoon olive oil

1/2 cup (125ml) warm water, approximately

100 gram (3 ounces) bocconcini, sliced thinly

1/2 cup (40g) finely grated parmesan

1/2 cup (50g) coarsely grated fontina

50 gram (1½ ounces) gorgonzola, crumbled pizza dough

Method

1.To make pizza dough; combine flour, yeast, sugar and salt in a medium bowl; make a well in the centre. Stir in oil and enough of the water to mix to a soft dough. Knead dough on a floured surface 10 minutes or until smooth and elastic. Place dough in a large oiled bowl, cover; stand in a warm place 1 hour or until dough doubles in size. Turn dough onto a floured surface; knead until smooth.

2.Preheat oven to 240°C (220°C fan-forced). Oil two oven trays; place in heated oven.

3.Divide dough into four pieces; roll each piece on floured surface into 10cm x 20cm (4-inch x 8-inch) slipper shapes. Place on trays.

4.Top pizza bases with bocconcini; sprinkle with remaining cheeses.

5.Bake pizzas 15 minutes or until bases are browned and crisp.

The pizza is best made close to serving.
Note

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Ingredients

Method

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