Cooking Recipe Pizza Al Quattro Formaggi Spiaggia (Chicago P
Recipe Ingredients
DOUGH
TOPPING
Directions
t tb diced sun dried tomatoes Dough: Put lukewarm water in a bowl
with yeast. Mix to dissolve yeast. let stand until bubbly, about 5
minutes. Add olive oil, salt and honey. Mix. Put flours in mixer with
dough hook. Add yeast mixture. Kneed in machine for about 5 minutes.
(Or kneed by hand until elastic and smooth. 10-15 mins.) Remove from
machine and place in a well-oiled bowl. Cover with a damp kitchen
towel. Let rise until double in size, about 1 hour. Punch down and
divide into 4 equal size balls. Cover again and set aside while
preparing topping. Line the center rack of the oven with baking
tiles. Heat oven to 500 degrees. Roll out the four dough pieces into
circles as thin as possible. Place each circle on a wooden board (or
pizza paddle) which has been dusted with cornmeal. Divide the cheeses
into 4 equal parts. Top each pizza with cheese. Sprinkle each with
salt and pepper. Drizzle each pizza with 1 tbs olive oil. Roll up the
outer edge of pizza. Carefully slide pizza from board directly onto
the tiles in oven. Bake until crust is golden brown, 6-10 minutes.
Remove from oven and sprinkle with sun-dried tomatoes. Cut with a
pizza wheel and serve immediately.