Homemade napoletan quattro formaggi pizza

Homemade Quattro Formaggi pizza

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Measure the flour and transfer into the planetary kitchen robot

Step 2

Mix the yeast with cold water. Let about 5min to allow activation

Step 3

Pour water a little bit at the time, until you have completely incorporated most of it

Step 4

At this step you can add the salt and the rest of the water and olive oil

Step 5

Let the dough to rest about 30min at room temperature

Step 6

After this step put it in the fridge for 12-36 hours according to your preference (using Castellana Blu 00 flour is for long fermentation period)

Step 7

After the desired period of time at 4 degrees, You can start making the dough balls. Normally these should be at arround 280gr each. Cover them and let them at room temp for at least 6 hours

Step 8

Preheat the oven at 260 degrees Celsius with a pizza stone installed at 2nd level. Use bottom heat + convection

Step 9

Remove a dough ball and start building your pizza. Drizzle with flour or semolina to avoid sticking to your hands

Step 10

Place the tomato sauce

Step 11

Drizzle mozzarella, pecorino, parmesan and gorgonzola

Step 12

Brush the margins with olive oil

Step 13

Place it in the oven at 260 degrees. At about 9-10 minutes your pizza should be ready