Pizza Al Quattro Formaggi Spiaggia (Chicago Pizza)
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Pizza Al Quattro Formaggi Spiaggia (Chicago Pizza)
Last updated 6/12/2012 12:43:52 AM. Recipe ID 3102. Report a problem with this recipe.
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      Title: Pizza al quattro formaggi spiaggia (chicago pizza)
 Categories: Pizza
      Yield: 6 Servings
  1 1/2 c  Warm water
      1 tb Dry active yeast
      1 tb Olive oil
      1 ts Salt
      1 ts Honey
  2 1/2 c  Unbleached flour
    3/4 c  Whole wheat flour

  1 1/2 c  Diced mozzarella
  1 1/4 c  Diced provolone
    1/3 c  Diced gorgonzola
      3 tb Grated romano
      1 ea Salt and pepper to taste
      4 tb Olive oil
      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.

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Recipe ID 3102 (Apr 03, 2005)

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