FOUR-CHEESE PIZZA RECIPE | MYRECIPES
Premium ricotta—like Calabro brand, which has a creamy texture and rich, full flavor—makes a big difference in this recipe.
Provided by Julianna Grimes
Yield 5 servings (serving size: 2 wedges)
Number Of Ingredients 13
Steps:
- Pour 3/4 cup warm water in the bowl of a stand mixer with dough hook attached. Weigh or lightly spoon flour into dry measuring cups and spoons; level with a knife. Add flour to 3/4 cup water; mix until combined. Cover and let stand 20 minutes. Combine remaining 1/4 cup water and yeast in a small bowl; let stand 5 minutes or until bubbly. Add yeast mixture, 4 teaspoons oil, and salt to flour mixture; mix 5 minutes or until a soft dough forms. Place dough in a large bowl coated with cooking spray; cover surface of dough with plastic wrap lightly coated with cooking spray. Refrigerate 24 hours.
- Remove dough from refrigerator. Let stand, covered, 1 hour or until dough comes to room temperature. Punch dough down. Press dough out to a 12-inch circle on a lightly floured baking sheet, without raised sides, sprinkled with cornmeal. Crimp edges to form a 1/2-inch border. Cover dough loosely with plastic wrap.
- Position an oven rack in the lowest setting. Place a pizza stone on lowest rack. Preheat oven to 550°. Preheat stone 30 minutes before baking dough.
- Remove plastic wrap from dough. Combine remaining 1 tablespoon oil and garlic; gently brush garlic mixture evenly over dough, leaving a 1/2-inch border. Spread ricotta evenly over dough; arrange taleggio and Gorgonzola evenly over ricotta. Top with Parmigiano-Reggiano. Slide pizza onto preheated pizza stone, using a spatula as a guide. Bake at 550° for 10 minutes or until crust is golden. Cut pizza into 10 wedges; sprinkle with chives.
Nutrition Facts : Calories 370 calories, CarbohydrateContent 45.7 g, CholesterolContent 22 mg, FatContent 14.1 g, FiberContent 1.9 g, ProteinContent 14.6 g, SaturatedFatContent 5.2 g, SodiumContent 344 mg
FOUR-CHEESE PIZZA RECIPE | MYRECIPES
Premium ricotta—like Calabro brand, which has a creamy texture and rich, full flavor—makes a big difference in this recipe.
Provided by Julianna Grimes
Yield 5 servings (serving size: 2 wedges)
Number Of Ingredients 13
Steps:
- Pour 3/4 cup warm water in the bowl of a stand mixer with dough hook attached. Weigh or lightly spoon flour into dry measuring cups and spoons; level with a knife. Add flour to 3/4 cup water; mix until combined. Cover and let stand 20 minutes. Combine remaining 1/4 cup water and yeast in a small bowl; let stand 5 minutes or until bubbly. Add yeast mixture, 4 teaspoons oil, and salt to flour mixture; mix 5 minutes or until a soft dough forms. Place dough in a large bowl coated with cooking spray; cover surface of dough with plastic wrap lightly coated with cooking spray. Refrigerate 24 hours.
- Remove dough from refrigerator. Let stand, covered, 1 hour or until dough comes to room temperature. Punch dough down. Press dough out to a 12-inch circle on a lightly floured baking sheet, without raised sides, sprinkled with cornmeal. Crimp edges to form a 1/2-inch border. Cover dough loosely with plastic wrap.
- Position an oven rack in the lowest setting. Place a pizza stone on lowest rack. Preheat oven to 550°. Preheat stone 30 minutes before baking dough.
- Remove plastic wrap from dough. Combine remaining 1 tablespoon oil and garlic; gently brush garlic mixture evenly over dough, leaving a 1/2-inch border. Spread ricotta evenly over dough; arrange taleggio and Gorgonzola evenly over ricotta. Top with Parmigiano-Reggiano. Slide pizza onto preheated pizza stone, using a spatula as a guide. Bake at 550° for 10 minutes or until crust is golden. Cut pizza into 10 wedges; sprinkle with chives.
Nutrition Facts : Calories 370 calories, CarbohydrateContent 45.7 g, CholesterolContent 22 mg, FatContent 14.1 g, FiberContent 1.9 g, ProteinContent 14.6 g, SaturatedFatContent 5.2 g, SodiumContent 344 mg
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