Recipe
Four-cheese pizza on a Neapolitan base
A Caputo Blue dough and a blend that melts without releasing water. Written for pizzerias, with the cost per portion settled.
- Time
- 40 min
- Difficulty
- Medium
- Portions
- 4
Ingredientes
- 500 g Caputo Blue Pizzeria flour
- 325 ml cold water
- 12 g salt
- 1 g fresh yeast
- 300 g Maestrella grated mozzarella
- 120 g grattugiato super mix
- 80 g Gorgonzola DOP dolce
- 60 g Provolone dolce DOP, diced
- Extra virgin olive oil
Method
Mix the flour with the water and rest it for 20 minutes without kneading, so it hydrates. Add the salt and the yeast and knead until the dough comes away from your hands.
Ball it into 250 g portions and prove for 24 hours at 4 °C. Take the balls out two hours before you use them.
Stretch by hand, never with a rolling pin, leaving the rim untouched so it rises in the oven.
Spread the grated mozzarella and the grattugiato across the whole base. Place the gorgonzola and the provolone in separate points rather than spreading them: that way every bite changes.
Bake at the highest temperature you have, between 4 and 8 minutes depending on the oven. Finish with a thread of raw oil.
Four cheeses is not four cheeses thrown on: it is combining one that melts, one that binds, one that brings character and one that brings salt. The grated mozzarella is the base, the grattugiato binds, the gorgonzola brings the character and the provolone rounds it off.
Why this blend. The usual mistake is loading it with blue. At 80 g on a 250 g base it comes through in every bite without burying the rest.
For pizzerias. All four cheeses arrive in the same order and the same chilled delivery. The flour holds long fermentations, so the dough can be made the day before.
