Ingredients
- 2 glass wheat flour
- 15 g fresh yeast
- 1 teaspoon salt
- 2 teaspoon Sugar
- 1 tablespoon Vegetable oil
- 100 g Mozzarella
- 50 g Parmesan
- 100 g Gorgonzola
- 100 g Emmental
- oregano
- basil
- Tomato sauce
Directions
True, if you want to cook this dish, you have to hunt. The chip of this pizza is cheeses, necessarily of four kinds: hard, called Parmesan, soft, you may have heard the name Mozzarella, blue, under the unusual name Gorgonzola and spicy Emmental cheese. Parmesan is a seasoned cheese, brittle in texture. Mozzarella is a young cheese, not salty at all, melts well. Replacement for Suluguni is allowed. Gorgonzola is a cheese native to Italy, with mold. Replace it with the more famous Double. It has a pungent taste. Emmental – cheese with a sweet aftertaste, with large holes. Replace it with Cheddar or Gouda. In principle, the cheeses involved in the composition of this dish may be different, the main thing is that they blend well with each other. This recipe is for one person. Well, if you stocked up with all four types of cheese, you can start cooking:
Steps
1 Done | First, you need to prepare the foundation. In a glass of warm water, dilute 15 grams of yeast, add salt and sugar and leave for 10-15 minutes in a warm place. |
2 Done | Pour 2 cups flour into a bowl, add olive oil and pour in the prepared dough: |
3 Done | Knead the dough very carefully and roll into a ball. The dough should turn out steep, but soft and stick well to the hands. Leave for an hour in a warm place. |
4 Done | The dough has increased in size, which means you can roll it. Pour some vegetable oil onto the mold and lay out the dough. Prick it in several places with a fork: |
5 Done | Lubricate the base with tomato sauce, just a little, add a couple of pinches of oregano and start grinding the cheeses. Rub the Emmental finely, try to spread it over the entire surface, dividing into 2 parts: |
6 Done | Next, we form a layer of mozzarella and gorgonzola: |
7 Done | In the end, sprinkle finely grated Parmesan and the rest of the Emmental. |
8 Done | Press the dough with your palms so that the cheeses look like a homogeneous mass. Now you can start baking. Roughly bake for 20 minutes at a temperature of 200 degrees, but keep in mind that if the dough is browned below and the cheese is melted, then the pizza is ready. It can be decorated with basil. |
