PREPARATION:
COOKING TIME:
PORTIONS: 13” X 18” pizza
INGREDIENTS:
Dough – for a 13” X 18” pizza
- 2 ½ cups of flour « 00 » or all-purpose flour
- ½ cup of semolina
- 1 ¼ cups warm water (slightly warmer than body temperature)
- 25 g beer yeast
- 1 teaspoon salt
- 1 teaspoon sugar
Topping
- 1 mozzarina cheese (Saputo)
- 150 g grated parmesan cheese
- 200 g brie D’Alexis
- 200 g fromage Le Bleu d’Élizabeth
- ¼ cup chopped basil
- ¼ cup chopped parsley
- Hot pepper oil
PREPARATION:
- In a separate bowl, mix flour, semolina and salt.
- Add the wet ingredients to the dry ones.
- Form a dough ball and work it with your hands for 5 to 7 minutes until it becomes smooth and no longer sticks to the board where you are working it on (you may have to add a little flour to the board as you go along).
- When the dough is ready, form a ball and let it rest from 30 to 40 minutes at room temperature in a bowl covered with a damp dishcloth.
- The dough’s volume must double its size after this time has elapsed.
- Press the dough with your fingers to flatten it and remove any air. Form a ball again and let it rise once more.
- Roll the dough and place it on a pizza pan.
- Spread a little peperoncino oil on the dough and sprinkle with basil.
- Garnish with the four different types of cheese and drizzle with peperoncino oil.
- Cook 15 minutes in a 475°F oven
- When the pizza is cooked, sprinkle it with parsley.
- Serve hot.
