“Cheese Pizza 4” is a recipe that any pizza connoisseur knows in which far corner of the planet he would not live. Everything is perfect in it, from spices to four types of delicious, melted cheese. And for this reason, the dish has gained fantastic popularity all over the world!
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The story of the appearance of 4 cheese pizza
Many years ago, in the town of Naples, the first pizza was invented. Since then, the dish has become popular not only in its homeland in Italy, but also in the world. Depending on taste preferences, the filling also changed. But gourmet preference is increasingly given to 4 cheese pizza.
When it was invented, it consisted of three types of cheese set by the recipe - this is Fontina, Provola and Chader, and the fourth taste was chosen directly by the client. But every year, such cheeses turned out to be more and more difficult to get, so the decision to replace the main ingredients with other types of cheese was optimal.
Today “Pizza 4 Cheese” has several cooking options.
What cheeses are part of 4 cheese pizza?
There are four types of cheese in the classic recipe:
Mozzarella is a popular cheese in our country, which every pizza fan knows about. It has the shape of small balls, soft and easy to melt. Such cheese is not stored for long, so before cooking, it is better to buy exactly the number of servings.
Emmental is a hard and fragrant cheese with large holes that came to us from Switzerland.
Parmesan is another hard cheese that gives the dish its special, incomparable flavor. Made in Italy for more than 10 centuries.
Gorgonzola is a purely Italian cheese.It has a bluish tint and mold. Cheese has a delicate, creamy structure, which simply melts in the mouth, but is very difficult to find in stores.
Any kind of cheese can always be replaced to taste, but most importantly, among the four, there should be one hard, one blue, one fragrant and one soft cheese.
Classic recipe
The classic 4 cheese pizza recipe is simple and quick. And as you know, pizza should be cooked quickly, without taking a lot of time.
Dough
We take:
- 400 grams of flour;
- 1 cup of warm water;
- Yeast 1 tbsp;
- To taste of salt;
- Olive oil.
Flour, salt and yeast are mixed. The resulting mass is poured with water and kneaded with a spoon. Then sprinkle the dough with butter and continue to knead. Once it is ready, you must let it stand. It is important to follow the sequence.
There is an opinion that dry yeast is bred in water, but this is a mistake. There is a chance that such a dough will not work. But "live" yeast is bred in a liquid.
Sauce
For the sauce you will need one large tomato, olive oil, pepper, pizza mixes.
We cut the tomato crosswise, pour boiling water, and remove the skin, then three on a fine grater. Olive oil, mixtures, salt and pepper are added to the resulting mass. Everything is thoroughly mixed.
Filling
- Cherry tomatoes
- 4 cheeses of 50 grams each
- Basil
Cooking
The finished dough is rolled out in a thin layer, and well lubricated with sauce.
Each cheese is prepared in a separate container. Emmental is cut into slices in the form of rectangular pieces. Mozzarella - in semicircles. Parmesan is rubbed on a fine grater, and gorgonzole is cut into cubes.
On the bottom layer we spread slices of emmental and grated parmesan. After, mozzarella and gorgonzole are evenly placed. When the cheeses are laid out, thin slices of tomatoes and basil are laid out on top.
Bake in a preheated oven to 220 degrees, about 10 minutes.
Tasty recipe:Pizza with mushrooms
Cooking with Julia Vysotskaya
Depending on the region in which 4 cheese pizza is prepared, the recipe has its own characteristics. In the classic version, the ingredients are standard.
Dough:
- Flour - 280g.
- Liquid honey - 2 tbsp.
- Oil (olive) - 3 ¼ tbsp
- Dry yeast - 4 gr.
- Sea salt - ¼ l.
Filling:
- Mozzarella - 150 gr;
- Tilsiter - 100 gr.
- Soft cheese (goat) - 100 gr.
- Gorgonzola - 100 gr.
- Thyme.
Cooking:
The oven is heated to 220 gr.
Yeast and flour are mixed. Diluted honey in 150 ml of water is poured into the resulting mass. Then oil and salt are added. You can knead in a food processor.
If the dough does not stick to your hands, then it is ready. A ball is formed from it, which is placed in a container previously lubricated with oil. All this is covered, dipped in warm water and an wrung towel. Let it stand for 15 minutes.
Divide the dough into several pieces. We roll one into a thin layer. Then it is laid out on a baking sheet greased with oil.
Mozzarella and tilsiter rub on a coarse grater into separate containers. Gorgonzola and goat cheese break into pieces. First, the dough is sprinkled with mozzarella, then gorgonzola and goat cheese are laid and it is covered with tilsiter. The dish is sprinkled with olive oil and garnished with thyme. 4 cheese pizza baked for about 10 minutes.
How to make in a slow cooker
Many are interested in how to make 4 cheese pizza in a slow cooker? Everything is very simple and most importantly fast!
The dough will need yeast. You can bought, you can own cooking.
Structure:
- A few tomatoes;
- 4 types of cheese about 50 grams each;
- Dried tomatoes and pizza seasonings.
Cooking:
After the crock-pot was included in the heating mode, a piece of dough is put in it. While it is warming, you need to cut tomatoes and cheeses.
We take out the dough from the multicooker and roll it into a thin layer. In order to die out the size of the cake, you can take as a basis a container for steaming (usually included with a slow cooker). The workpiece is placed in a slow cooker and then the cheeses are laid out. Topped sliced tomatoes.Seasoning and dried tomatoes sprinkle to the very top.
After 30 minutes, the delicious pizza is ready!
Traditional italian 4 cheese pizza
An important and paramount task is to make the dough. Real Italians do not buy it in the store, but do it yourself.
In order to make it divinely delicious, you need to take a liter of water, 1.8 kg of flour, a little salt, 20 grams of vegetable oil and the same amount of yeast.
900 grams of flour are mixed with yeast, then water is poured, and everything is mixed until smooth. Remember, no lumps should occur. After, salt and vegetable oil are added, then the dough is kneaded. The finished piece is divided into three parts. Each is covered with a towel and it remains for some time to come up.
While the dough is coming, there is time to prepare the filling and sauce. Let's start with the sauce. Pelati tomatoes (canned), basil, spices and olive oil are laid out in a blender bowl. Everything is mixed until smooth. The sauce is ready!
The oven, meanwhile, warms up to 180 degrees, and the trays are oiled. The dough is rolled out in a thin layer, but at the edges the thickness of the product should be thicker. The preparation should be greased liberally with sauce so that the pizza is juicy.
Gorgonzola and mozzarella are cut into centimeter cubes. Parmesan and emmental rub on a grater. Next, the cheeses are laid out on the workpiece. Bake for about 8 minutes.
On puff pastry
The easiest way to make 4 cheese pizza at home is to use puff pastry. To do this, you need puff pastry without yeast, which can be bought at any store. The filling will also serve 4 familiar cheese:
- Mozzarella;
- Parmesan;
- Emmental;
- Gorgonzola.
All cheeses can be replaced with similar ones if you don’t have the right one at hand or it’s hard to get it.
To give pizza a special taste, we prepare “aromatic oil”. To do this, take ordinary olive oil (50 ml), and mix it with grated garlic (5 cloves). There you can add aromatic herbs.
The dough rolls out to fit the pan. The first is laid out parmesan, after which the cheese is sprayed with "aromatic oil." The remaining cheeses are placed one after another. Hard rubbed, softer cut. Pizza is put in the oven preheated to 190 degrees for 20 minutes.
Pizza 4 cheese from Ilya Lazerson
First of all, you should pay attention to the dough - the real Italian dough. Do not be afraid that it is yeast, it is prepared quite quickly and simply. Such pizza is baked for about five minutes with a properly preheated oven!
What is necessary:
- Yeast (live);
- Salt;
- A little sugar;
- Water;
- Flour.
Remember the rule - during the manufacture of pizza dough, one part of water is taken and 2.5 parts of flour is added to it.
Accordingly, if you take a glass of water, you need to add 2.5 cups of flour.
Salt, yeast and a pinch of sugar are poured into one container. The right amount of water is added there. Next, everything needs to be mixed until the yeast dissolves. Pour olive oil into the resulting liquid. After falling asleep the flour and proceed to kneading the dough. You don’t need to pour all the flour at once. One part is added, the dough is kneaded, it takes some time, and then the rest is poured out and kneaded again until a homogeneous mass, until it stops sticking to your hands.
The oven warms up to 250 degrees.
Now you can do cheese. We take 4 types of Italian cheeses:
- Parmesan;
- Gorgonzola;
- Mozzarella;
- Ricotta
It is important that the dough is infused for about an hour. Once it comes up, divide it into several parts. We take one in our hands, make a small cake and roll it with a rolling pin to the desired thickness. Roll out the dough from the center of the cake in different directions!
For convenience, you can put the baking sheet upside down, then cover with baking paper and place the blank on it. So it will be more convenient to remove pizza after cooking!
The base of the pizza is placed on a baking sheet, and only after that the filling is laid out on it. The ricotta will be first laid out in small strokes, then gorganzola.This is a soft cheese and it just breaks into small pieces, laying out on the surface of the pizza. Next, parmesan is a hard cheese. It will not work out to spread or crumble on the basis of pizza. Parmesan rubs on a fine grater. This type of cheese has a special taste and aroma, so it is important not to overdo it. Mozzarella is the last. This cheese can be grated or sliced.
Pizza is placed in a well-heated oven for literally five minutes.
After readiness, it is removed from the oven, sprinkled with olive oil. You can also sprinkle a little mixture of herbs for pizza. The calorie content of such pizza is about 290 kcal per 100 grams.
Bon Appetit!
