Formaggio Pizza Recipes

PIZZA QUATTRO FORMAGGI

Steps:

• DOUGH
• Add the flour and the dry baker's yeast to a large bowl - mix them together so they brewer's yeast is evenly dispersed in the flour.
• Meanwhile, dissolve the malt in warm water, add it to the bowl with the flour, together with olive oil and salt.
• Knead by hand until you get a smooth dough.
• Place the dough in a greased bowl, then cover it with cling film and store it in a warm spot for 3-4 hours, or until tripled in volume.
• Once risen, divide the dough in half, shape each half in a ball, roll them out into discs on a floured surface, then place each in a non-stick tray and let them rise for another hour.
• TOPPING
• Once an hour has passed, sprinkle the pizza base with the four cheeses and black pepper.
• Bake in a 250°C/480°F oven, with the grill option turned on, for 15 minutes, until the pizza's edges are golden and its bottom dry.
• Once baked, serve immediately.

QUATTRO FORMAGGI PIZZA - FOUR CHEESE

Steps:

• First, put the flour, salt and yeast in a bowl making sure to put the salt and yeast at opposite sides.
• Make a well in the centre and add the water and olive oil. Mix it together until a rough dough forms. If it's too sticky you can gradually add a little more flour.
• Dust a clean work surface with a little flour and knead the dough for around 10 minutes until it's smooth and elastic. If you lightly press your finger on the ball of dough it should spring back up easily.
• Add 1/2 tbsp of olive oil to a large clean bowl and rub all over until the bowl is coated. Shape the dough into a ball and place in the bowl, rub the top of the dough with a tiny amount of olive oil.
• Cover with plastic wrap (cling film) and leave in a warm place for at least 3-4 hours or until tripled in size.
• Pre-heat the oven to your highest setting at least 450F/230C and add your baking trays to heat up.
• Cut the dough into 2 or 4 depending on how big you'd like them then either roll out on a lightly floured surface with a rolling pin or shape with your hands to fit your baking tray.
• Remove the baking tray from the oven and sprinkle with semolina or flour. Carefully place the pizza dough on top.
• Spread the pizza base evenly with tomato sauce and sprinkle with even amounts of cheese. Bake until melted, bubbling and golden (around 10-15 minutes).

PIZZA AL FORMAGGIO

Steps:

• Place yeast in a small bowl, add 1/2 cup warm water, mix well and add 1 cup flour. Mix briefly to make a rough dough. Cover with plastic wrap and set in a warm place to rise 1 hour, until doubled.
• Beat 2 eggs in a small bowl. Mix in 4 tablespoons Parmigiano-Reggiano, all the pecorino and the pepper. Place remaining 2 cups flour in a large bowl, whisk in salt and make a well in the center. Add 2 tablespoons oil and work oil into flour with your fingertips until mixture is crumbly. Add risen yeast mixture, the egg mixture and 1/2 cup warm water. Knead briefly to make a sticky dough.
• Turn dough out onto floured work surface and knead about 2 minutes, adding flour sparingly as needed to make a soft dough. Cover with an inverted bowl for 15 minutes. Knead another 2 to 3 minutes until dough is soft and elastic. Stretch dough into a rectangle about 10 by 15 inches. Scatter diced cheeses evenly over surface. Fold one-third of dough, from the long side, over the cheese, then fold again to make a long, narrow envelope. Fold short ends over in thirds to make a square. Shape gently into a ball.
• Use a 7-inch-deep panettone mold, a 9-inch baking pan or an oven-proof paper panettone mold. Grease metal pan, but not paper mold, if using, with remaining oil. Fit ball of dough into pan, lightly pressing it to fill pan. Cover loosely with paper towel and set aside to rise until doubled and somewhat above edge of pan, about 1 hour.
• Preheat oven to 400 degrees. Beat egg yolk with 1 tablespoon water and brush on dough. Sprinkle with remaining grated cheese, placing it in a cross shape if desired. Bake 20 minutes (paper mold should be placed on a baking sheet). Lower heat to 350 degrees and bake 30 to 35 minutes more, until golden. Remove from pan, but not from paper mold, and let cool on a rack at least 30 minutes before cutting. Cheese flavor will become more pronounced if bread is kept wrapped for 6 or more hours or overnight.

PASTA AI QUATTRO FORMAGGI

Steps:

• Bring a large pot of lightly salted water to a boil.
• Add the butter to a large skillet over medium heat and add the mushrooms and garlic. Cook until browned, about 5 minutes, then add the wine and cook until evaporated.
• Meanwhile, add the pasta to the boiling water and cook according to the package directions, leaning toward the al dente side. Do not overcook; this will take 1 to 2 minutes!
• Add the cream to the skillet with the mushrooms. Drain the pasta (reserving some of the pasta water) and add the pasta to the mushrooms, along with the fontina, Parmesan, Romano, goat cheese, 1/2 teaspoon salt and some pepper. Stir gently to combine, adding hot pasta water as needed for consistency. Don't overmix; if there are little clumps of cheese here and there, it's fine! Taste and add more salt if needed. The mixing stage should happen very quickly.
• Turn the pasta out into a large serving bowl. Sprinkle with parsley and serve immediately.

QUATTRO FORMAGGI PIZZA

Steps:

• Prepare the dough: Whisk 1 cup warm water (about 105 degrees F) and the sugar in a small bowl and sprinkle the yeast over top. Let stand until foamy, about 10 minutes. Stir in olive oil. Whisk the flour and salt in a large bowl. Make a well in the center, pour in the yeast mixture and stir to make a shaggy dough. Place dough on a floured surface and knead about 5 minutes, until smooth and elastic, adding just enough flour to prevent it from sticking. Form into a ball, place in a large oiled bowl, turning to coat with the oil. Turn seam-side down and cover with plastic wrap. Let rise at room temperature about 1 hour, 30 minutes, until doubled in size. Position oven rack to top shelf, along with a pizza stone or baking sheet. Preheat to 450 degrees F. Prepare sausage in a large skillet. Remove and drain the fat. Sprinkle working surface and rolling pin with cornmeal to prevent sticking. Knead dough for a few seconds to begin shaping it into a ball. Using rolling pin, roll the dough out to a circle that is approximately 10" in diameter. Finish stretching using your hands. The dough should be thin. Remove baking sheet or pizza stone from the oven and sprinkle it with cornmeal. Carefully place the pizza dough on the stone or baking sheet and quickly sprinkle with Ricotta Cheese. Scatter the Mozzarella and Gorgonzola pieces, along with the sausage, and finally, top with Parmesan Cheese. Bake for 10-12 minutes, until the crust is golden brown and the cheese is bubbly. Remove from oven, garnish with fresh herb, cut and enjoy! *Always cook sausage to internal temperature of 160 degrees F

QUATTRO FORMAGGI PIZZA

Steps:

• Preheat oven to 450*.
• Roll out pizza dough. Parbake 5 minutes in the oven.
• Spread 1 T olive oil & 2 cloves worth of garlic evenly on each crust.
• Layer the mozzarella, provolone, parmesan & crumble ricotta, all to your preference of cheesiness.
• Distribute 1/2 bag of artichoke hearts over pizza.
• Bake until cheese is melted & starts to brown.

QUATTRO FORMAGGI (FOUR CHEESE PIZZA)

Steps:

• Preheat the oven to 425 degrees.
• Roll out pizza dough on a lightly floured surface to 10-12 inches.
• Place on lightly greased baking sheet or seasoned pizza stone.
• Pinch up the dough edges to make thin rim.
• Brush dough with garlic oil and top with red onion.
• Scatter saga blue and mozzarella cheese over dough.
• Mix together the gruyere, parmesan and thyme.
• Sprinkle over.
• Grind black pepper over entire pizza.
• Bake for 15-20 minutes, until crisp and golden and the cheese is bubbling.
• Serve immediately!