Pizza 4 cheese homemade in the oven
Cooking time90 min
Real Italian pizza 4 cheese - a godsend for foodies! Homemade pizza no less tasty than pizza. The dough for this pizza I was cooking with honey. It turned out a little spicier than usual. But the filling of the four types of cheese. The result is a delicate porous dough and cheese very taste of Italian pizza!
The higher the protein content in the flour, so it is "stronger" and the larger will form pores in the test. For perfect pastry flour fine grinding with a protein content of at least 12 grams. It is believed that the appearance of the pizza dates back to ancient times. The ancient Greeks cooked flat cakes similar to pizza. They laid onions, cheese, vegetables, various greens on the raw dough, doused with olive oil and baked. This flat round bread was served at the festive feast. Once in Europe brought tomatoes in 1522 in Naples appeared first on Italian pizza in the usual form. In the 17th century there was a special kind of bakers - pizzaioli who prepared her for the peasants. Classic pizza is then prepared with tomatoes, anchovies, olive oil and garlic. In the 18th century the first pizzeria in the late 19th century, pizza became the most favorite dish in all of Italy. It turns out that due to the variety of pizza recipes (and there are more than 200 species!) the Italian government was forced to impose certain criteria on its preparation. Important is that pizza dough should only do with your hands, tossing and turning, without the help of a rolling pin. This pizza is baked only in wood at a temperature of 200-215 degrees.
Pizza with cheese on the honey the dough will need: water, salt, honey, yeast, olive oil, flour, feta, Parmesan, any cheese, mozzarella, parsley, Basil, ketchup, vegetable oil.
Mix the flour with yeast and salt, sift.
Honey added in warm water, mix well. This will allow honey to dissolve better and speed up the process of raising test.
In the sifted flour to make a recess, pour in the olive oil.
Add the sugar water.
Mix first with a spoon, then knead the dough by hand.
The dough should be soft and a little bounce. For this purpose it is necessary to knead well, to drain gluten. It will help the dough to create tensile frame, whereby is obtained an elastic and dense crumb. Put the dough in a bowl greased with vegetable oil, cover with a towel. Leave in a warm place to raise for 40 minutes.
The dough has risen considerably.
You can make one large pizza. I divided the dough into 2 parts, respectively of the ingredients for the filling too. On the table, sprinkled with flour, roll out the dough into a round pellet with thickness of 0.3-0.5 cm.
Using the rolling pin transfer the rolled out dough on the oiled sheet (can be covered with parchment). The edges of the dough to make a little thicker.
Lubricate the cake with ketchup.
Parsley and Basil wash, dry and finely chop.
Layer ketchup, sprinkle with herbs.
Cheese grate on a coarse grater. First, spread evenly over the surface of the dough, Suluguni.
Then the Parmesan.
On top of it - any solid or semi-solid cheese. I took the Gouda.
Mozzarella cut into arbitrary pieces, put on the pizza top.
Bake pizza in a preheated 200 degree oven for 15 minutes. Ready the pizza to cool slightly. To serve, cut into serving pieces. Bon appetit!