Quattro formaggi – williams sonoma pizza book


Ingredients

Potato pizza dough:
1 boiling potato, 5 oz.
1 tsp active dry yeast
3/4 cup plus 2 tbsp lukewarm water
2 1/2 cups all-purpose flour, plus 1/2 cup for working
1 tsp salt

1 tbsp extra virgin olive oil.

2 oz gorgonzola
2 oz fresh goat cheese
2 oz fontina’
2 oz mozzarella
1 tbsp extra virgin olive oil

How to prepare

Boil the potato in water to cover until tender, 20-30 minutes; drain and peel while still hot. Meanwhile, in a small bowl dissolve the yeast in the water and let stand until slightly foamy on top, about ten minutes. In a large bowl stir together the 2 1/2 cups flour and the salt. Pass the hot peeled potato through a sieve into the bowl and form the mixture into a mound. Make a well in the center of the mound and add the yeast mixture to the well. Using a fork and stirring in a circular motion, gradually pull the flour and potato into the yeast mixture. Continue stirring until a dough forms. Let rise in an oiled bowl until doubled, 1 to 1 1/2 hours. Turn the dough out onto a surface dusted with the remaining flour. Shape your pizza as desired, let rise on a peel dusted with cornmeal for about 15 minutes and proceed. Makes enough dough for a 12″ thin-crust or a 9″ thick crust pizza.
Preheat an oven to 450f. If using a baking stone or tiles, place in the oven now. Place the gorgonzola and goat cheeses in the freezer to make them easier to slice. Thinly slice the four cheese separately. Shape the pizza dough and top with the cheeses. Transfer to the oven and bake for 10 minutes. Reduce the oven to 400f and bake until golden, about 10 minutes. Drizzle the oil over the top and serve immediately.

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