Thursday, January 2, 2014

Quattro Formaggi

Doesn't that just sound like it's going to be good?  Plus Quattro Formaggi is just fun to say.  It adds a touch of class to a four cheese pizza, although this pizza is good on it's own by any name.  I used the other dough that I had frozen from a few weeks ago and it worked out fantastic.






Quattro Formaggi



Pizza crust (makes 2) ~ recipe from Cook's Illustrated

2 cups flour
1/2 tsp yeast
1/2 tsp honey
1/2 tsp salt
3/4 cup warm water
1/4 cup canola oil

Place all of the ingredients, except for the canola oil, in a food processor with the chopping blade.  Pulse until mixed.  Switch to run and pour in canola oil and let the dough knead in the machine.  Remove dough and place on a lightly floured surface.  Knead for a couple minutes.  Cut in half (one half can be frozen for later use).  Let dough sit for about 20 minutes or so.  This will give you time to get the rest of your ingredients ready.  Roll out the dough and place on your pizza stone.

Cover dough with a light coating of garlic olive oil.

Top with the following ~

1/2 cup Apple smoked Provolone, shredded
1/2 cup Fontina, shredded
1/4 cup Parmesan, grated
8 oz fresh Mozzarella, torn into small pieces

Bake for 15 minutes at 400°.