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Four Cheese Pizza · Savora

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General

Four Cheese Pizza

Mozzarella, ricotta, gorgonzola and parmesan on a thin tomato base.

Taste: Salty
Time: 38 min

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Serving suggestion; the four-cheese blend and crust thickness may vary.

Ingredients

250 gready-to-bake pizza doughOne 25–28 cm pizza; follow supplier proofing instructions
60 gtomato pizza sauce
100 glow-moisture mozzarellaShredded
1 tspolive oilTo grease the metal tray
40 gricotta
30 ggorgonzola
15 gparmesan

Equipment

home oven · metal baking tray · mixing bowl · spatula · oven gloves · pizza cutter or knife

Cooks’ notes

Tips, changes and questions from people who cooked this recipe.

Recipes carry memory. Cook with curiosity, credit your sources, and share with care.

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Method

5 clear steps

1
Bring the dough to the shaping condition recommended on its packaging; proofing time is additional to the listed active preparation time. Preheat a conventional oven to 240°C / 465°F, or use the dough supplier’s temperature if different. Lightly oil a metal tray; no pizza stone is required.
2
Drain the ricotta if wet, crumble the gorgonzola and grate the parmesan.
3
Stretch the dough to a 25–28 cm round on the tray, keeping a slight raised edge. Spread a thin layer of tomato sauce, leaving the edge clear, and scatter mozzarella. Dot with ricotta and gorgonzola, then scatter parmesan over the mozzarella. Do not pile up the toppings.
4
Bake on the lower-middle rack for about 12–18 minutes, until the base is firm and golden, the rim is cooked through and the cheese has melted. Check early because ovens vary. If the toppings brown before the base is ready, cover the toppings loosely with foil.
5
Lift to a board with a spatula and oven gloves; leave 2–3 minutes before cutting. Refrigerate leftovers within 2 hours and reheat until 74°C / 165°F.

cookwsavora.com/recipes/savora-home-four-cheese-pizza

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