Composition / ingredients
Step-by-step cooking
Step 1:
How to make 4 cheese pizza? Prepare the required products. All of them should be at room temperature. Take warm water, flour - of the highest grade.
Step 2:
Sift the flour into a bowl of suitable sizes. Sifting is necessary to saturate the flour with oxygen. After that, the dough will be easier and easier to rise when baking, it will turn out more tender. Mix the flour with dry yeast and salt.
Step 3:
Add honey to warm water, stir. This will allow the honey to dissolve better and speed up the process of raising the dough.
Step 4:
Make a recess in the sifted flour, pour in the olive oil.
Step 5:
Add honey water.
Step 6:
Mix first with a spoon, then knead the dough with your hands. So that it does not stick to your hands, your hands should be dry and cold. Or you can lightly lubricate them with vegetable oil.
Step 7:
The dough should turn out soft and spring a little. To do this, it needs to be kneaded well so that gluten is released. It will help the dough to create a stretchable frame, thanks to which an elastic and dense crumb is obtained. Transfer the dough to a bowl greased with vegetable oil, cover with a towel. Remove to a warm place for lifting for 40 minutes.
Step 8:
During this time, the dough will rise noticeably. I divided the dough into 2 parts, respectively, the ingredients for the filling too. But you can make one big pizza.
Step 9:
On a table sprinkled with flour, roll out the dough into a round cake 0.3-0.5 cm thick.
Step 10:
Using a rolling pin, transfer the rolled dough to a greased sheet of vegetable oil. I just covered the baking sheet with parchment. You can do the same. Make the edges of the dough a little thicker so that the filling does not leak out.
Step 11:
Grease the dough cake with ketchup or any tomato sauce suitable for this occasion.
Step 12:
Wash parsley and basil, dry, finely chop.
Step 13:
Sprinkle a layer of ketchup with chopped herbs.
Step 14:
Grate the selected cheeses on a coarse grater - everything except mozzarella. First, spread evenly over the surface of the dough suluguni or any other brine cheese of your choice.
Step 15:
Pour grated parmesan over the suluguni (you can replace it with another hard cheese).
Step 16:
Spread any semi-hard cheese on top of the parmesan. I took gouda.
Step 17:
Cut the mozzarella into arbitrary pieces and put it on top of the pizza.
Step 18:
Bake the pizza in a preheated 200C oven for 15 minutes (take into account the features of your oven). Let the finished pizza cool down a little. Cut the pizza into portions and serve slightly hot. If the cheese freezes, the pizza will not be so delicious, keep this in mind. Enjoy your meal!
The higher the protein content in the flour, the "stronger" it is and the larger the pores in the dough will form. For an ideal dough, fine flour with a protein content of at least 12 grams is needed.
It is believed that the appearance of pizza begins since ancient times. The ancient Greeks cooked tortillas similar to pizza. They laid onions, cheese, vegetables, various greens on raw dough, poured olive oil and baked. Such round flat bread was served at a festive feast.
After tomatoes were brought to Europe, in 1522, Italian pizza appeared for the first time in Naples in the usual form for us.
In the 17th century there was a special kind of bakers - pizzaioli, who prepared it for the peasants. Classic pizza was then prepared with tomatoes, anchovies, olive oil and garlic.
In the 18th century, the first pizzerias appeared, and at the end of the 19th century, pizza became the most favorite dish in all of Italy.
It turns out, because of the variety of pizza recipes (and there are more than 200 types!) the Italian government was forced to introduce certain criteria for its preparation. It is important that the pizza dough should be made only with your hands, tossing and rotating, without the help of a rolling pin. Real pizza is baked only on wood at an oven temperature of 200-215 degrees.
Be prepared for the fact that flour may need more or less than indicated in the recipe. Focus not on the amount of flour, but on the desired consistency of the dough. To avoid mistakes, read about flour and its properties!
Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use useful information about the features of ovens !
Caloric content of the products possible in the composition of the dish
- Honey - 400 kcal/100g
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Russian cheese - 366 kcal/100g
- Kostroma cheese - 345 kcal/100g
- Yaroslavsky cheese - 361 kcal/100g
- Altai cheese 50% fat content - 356 kcal/100g
- Soviet cheese - 400 kcal/100g
- Cheese "steppe" - 362 kcal/100g
- Cheese "uglichsky" - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appnzeller cheese with 50% fat content - 400 kcal/100g
- Chester cheese with 50% fat content - 363 kcal/100g
- Edamer cheese with 40% fat content - 340 kcal/100g
- Cheese with mushrooms of 50 % fat content - 395 kcal/100g
- Emmental cheese with 45% fat content - 420 kcal/100g
- Gouda cheese with 45% fat content - 356 kcal/100g
- Aiadeus cheese - 364 kcal/100g
- Dom blanc cheese (semi-hard) - 360 kcal/100g
- Lo spalmino cheese - 61 kcal/100g
- Cheese "etorki" (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Fat yellow cheese - 260 kcal/100g
- Altai cheese - 355 kcal/100g
- Kaunas cheese - 355 kcal/100g
- Latvian cheese - 316 kcal/100g
- Limburger cheese - 327 kcal/100g
- Lithuanian cheese - 250 kcal/100g
- Lake cheese - 350 kcal/100g
- Gruyere cheese - 396 kcal/100g
- Fresh basil - 27 kcal/100g
- Dried basil - 251 kcal/100g
- Parsley greens - 45 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Wheat flour - 325 kcal/100g
- Olive oil - 913 kcal/100g
- Ketchup - 93 kcal/100g
- Parmesan cheese 45% fat content - 389 kcal/100g
- Mozzarella - 280 kcal/100g
- Pickled cheese - 355 kcal/100g
- Dry yeast - 410 kcal/100g
