Good afternoon
Something somehow we ignored our attention such a wonderful thing as pizza. And what, this dish is fully consistent with our Three p. Even the pizza dough is completely not complicated both in both technology and the set of products. And the filling can be any at all.
Naturally, to prepare real Italian pizza, you need special flour and corn flour for kneading (it does not fly through the entire kitchen) and the furnace, at least such, however, in our latitudes and in our kitchens, it is absolutely real to make a good delicious pizza from the fact that at hand and that at hand.
Today I’ll tell you how we practiced in the preparation of Pizza Four cheese. Moreover, I not only simplified the recipe as much as possible, but also tried to use the finished dough)).
In general, it turned out well. If you want authenticity and there is a desire over time, then, of course, it is better to make pizza according to all the rules, but if, as in our case, the task is to get a good result at minimal time, then welcome:
Since it was not possible to completely collect a classic set of cheeses (Gorgonzola, Parmesan, Emmental and Mozarella) in the village, I recalled that in this classic Italian pizza, in general, it was not necessary to perfectly observe subtleties. It is enough to take four cheese, one of which is soft, the second with blue mold, the third is hard, and the fourth is sweet. So, grocery set:
- Parmesan (hard)
- Gauda (conditionally soft)
- Maasdam (sweet)
- Lyovenburg (with mold)
- Dough (finished stiff yeast)
That is, I shocked only when Mozarella replaced Gauda. But, sorry, this is the softest thing that was found in our Selpo — there was not even Feta. Well, about the dough I already said above.
The most important thing in the test (even purchased) is to let him come. Accordingly, we defrost, sprinkle with a slightly flour, wrap it in a bag and remove at least half an hour in a warm place.
As fit, the kochegarim oven to the maximum, roll out the dough into the pancake, sprinkle the baking sheet with flour and put our future pizza on it:
We rub Parmesan, and we cut all other cheeses in small cubes:
We put Maasdam and Gadu:
Next comes Parmesan:
And this compote of Levenburg is crowned:
We send our pizza to the oven to the upper shelf. We hold until the appearance of obvious crust at the edges and the transition of cheeses to a liquid aggregate state. It took me 12 minutes at a temperature of 250 ° C:
We take out our charm a little cool and serve:
Bon appetit!
PS in general, it turned out well. If you want authenticity and there is a desire over time, then, of course, it is better to make pizza according to all the rules, but if, as in our case, the task is to get a good result at minimal time, then welcome.
