How To make Five Cheese Pizza
Whole wheat pizza dough (rec -ipe) or basic crust 2 tb Pine nuts
2 tb Olive oil; plus additional
-for pan Cornmeal for pan (optional) 1 ts White wine vinegar
1/2 ts Garlic; minced
1 sm Zucchini; thinly sliced (ab
-out 3/4 cup) 1/3 c Red onion; very thinly slic
-ed 3/4 c Provolone cheese; grated
Coarse salt Fresh ground pepper 1/2 c Mozzarella cheese; grated
1/3 c Bel paese cheese; slivered
-(get at italian groc.) 1/4 c Gorgonzola cheese; crumbled
6 tb Parmesan; freshly grated (i
-mported is best) 1 tb Parsley; fresh, chopped
1. Prepare Whole Wheat Pizza Dough through Step 3. 2. Heat small skillet
over low heat until hot to the touch. Add pine nuts; reduce heat to very low. Toast pine nuts, shaking pan frequently, until evenly golden, about 2 minutes. Set aside. 3. Heat oven to 500F. Oil a 12-inch pizza pan as necessary for type of pan (see below for tips); sprinkle with cornmeal if desired. 4. Combine 1 Tablespoon of the oil, the vinegar, and galric in medium bowl; add zucchini and red onion, tossing to coat. 5. Complete Whole Wheat Pizza Dough. 6. Place dough in prepared pan; brush surface with remaining oil. Sprinkle half the provolone evenly over dough, leaving a 3/4-inch border; top with even layer of zucchini mixture. Sprinkle with
salt and pepper to taste, then with the remaining provolone, all the mozzarella, Bel Paese, and Gorgonzola, and half the Parmesan. Sprinkle with additional salt and pepper. Bake until crust is golden, about 15 minutes. Scatter pine nuts evenly over surface. Bake until pine nuts and crust are browned, 3 to 5 minutes longer. Sprinkle with remaining Parmesan and the parsley. Serve immediately. Makes One 12-inch Pizza! Recipe from Cuisine, November, 1984. See Whole Wheat Pizza Dough recipe. Which Pan for Pizza? Almost any type of pan can give good results, though directions for brushing with oil and sprinkling with cornmeal differ slightly with each. In fact, the use of cornmeal is not required to prevent sticking except when using a pizza stone, but a little sprinkled on the surface of any pan will give added texture to the crust. Tin-lined steel; aluminum round pizza pans or baking sheets: Generously brush the pan with olive oil. Black-finished metal baking sheets and pizza pans: Follow the manufacturer's directions for care. Lightly brush bottom and sides (if any) with olive oil. Pyrex pizza pan: Generously brush pan with olive oil. Pizza Stone: Stones require preheating in a 500F oven. They require no oiling but must be sprinkled with cornmeal to prevent sticking just before the pizza is transferred from the peel (paddle). The peel must also be sprinkled with cornmeal before the uncooked pizza is place on it for transfer to the heated pizza stone. When removing the hot pizza stone from the oven, be careful not to set it on a cold surface, or the stone will crack.
How To make Five Cheese Pizza's Videos
SHEET PAN PIZZA 2.0 (The New and Improved Recipe)
Sheet Pan Pizza holds a special place in my heart as the first pizza video I ever made. Great recipe, but the video was in need of a redo. In this video, we'll revisit that recipe with plenty of upgrades and (hopefully) much less cringe. Visit & use discount code BRIAN for 20% off your first order.
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9 ROUND PROOFING BASKET (FOR BOULE):
14 NONSTICK SAUTE PAN:
APRON:
OVAL BATARD PROOFING BASKET (FOR BATERD):
STAINLESS BENCH SCRAPER:
BOOS BLOCK CUTTING BOARD:
ESCALI DIGITAL SCALE:
HALF SHEET PAN + RACK:
IMMERSION BLENDER:
KITCHEN AID MIXER:
MY FAV STAINLESS BOWL:
Other Pizza Videos You Might Like (including hand-mixed dough):
DETROIT STYLE PIZZA:
ONE DOUGH 3 PIZZAS:
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RECIPE
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SAUCE
• 28oz can crushed tomatoes
• 7g or 1 1/4tsp salt
• 10g or 2 1/3tsp sugar
• 1/2 tsp black pepper
• 1 tsp dried oregano
• 1/2 tsp Chile flake
• 1 tsp dried basil
• 50g tomato paste
• 25ish or 2-3tbsp olive oil
• 15g/2 large cloves garlic, minced
Add all ingredients except oil and garlic into a high sided container and mix with immersion blender under larger herbs are broken down. Preheat medium sauté pan over med heat. Add oil and garlic into pan. Sauté to soften garlic. Add sauce puree. Reduce to low and simmer for about 20min until reduced and dragging spoon through leaves a trail.
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DOUGH:
• 285g or 1 1/4c warm water (86F/30C)
• 7g or or 2 1/4tsp instant yeast (about a packet)
• 20g or 1 1/2tbsp olive oil
• 425g or 3 3/8c ap flour (11.7% protein) or bread flour
• 8g 1 1/2 tsp salt
• olive oil
Add ingredients into the bowl of stand mixer with dough hook attachment and mix on low for 3 minutes or until dough forms into a messy ball. Increase speed to high and continue to mix for about 6min. Transfer dough to well oiled rectangular container, cover, and allow to rise at room temp for 30min. Fold strength into dough as shown @1:59. Cover and allow to rise again at room temp for 30min. Repeat strength building fold @2:34. Cover and allow to rise for yet another 30 minutes.
Very liberally oil sheet pan, making sure to spread into corners and up the sides. I usually use at least 30ml or 2-3Tbsp. Flip dough onto sheet tray. Spread dough out into rectangular shape. Cover and let rest for 15-20min. After that first rest, continue stretching dough out into the pan. Degas, grab edges, and stretch edge to edge. Cover and allow to relax for 15 minutes. At this point, you should be able to stretch dough the rest of the way to fill the sheet pan. Cover one last time and allow to proof for about 15 minutes. Preheat oven to 550F/288C with pizza stone or steel placed on the lower 1/3 rack.
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PIZZA BUILD:
• Sliced full fat mozzarella (about 12 slices for 1 pizza)
• Fresh mozzarella (10-12 chunks)
• Thinly sliced pepperonis
• Grated parmesan
Cover dough edge to edge with slices of mozz. Spoon sauce in large dollops down in two rows on the pizza, then spread slightly, leaving some cheese exposed. Add 10-12 fresh mozz chunks. Sprinkle with grated parm. Bake directly on pizza steel or stone for 18-20 min or to your desired doneness. Rotate 180 degrees halfway through cooking.
#pizza #sheetpanpizza #grandmapizza
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Signature Select: FIVE CHEESE PIZZA Review
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5 minute EASY PAN PIZZA | No Yeast, No Oven, Pepperoni Pizza Recipe
This is how to make pan pizza from scratch in 5 minutes or less if you're fast! This method requires no yeast so all that waiting time is gone when you are in a rush and all the stores are closed and you are craving for some good old pizza! this recipe does not require special training or equipment just a good frying pan and a rolling pin. make this at home its super easy I'm sure you will enjoy it!
EASY PAN PIZZA RECIPE
Makes two 8-inch pizza
INGREDIENTS
Pizza Dough:
- 1 cup all-purpose flour
- 1/2 cup (125g) greek yogurt
- 1 tsp baking powder
- 1 Tbsp sugar
- Salt
- Olive oil (for greasing)
Pizza Sauce:
- 1/2 cup tomato sauce
- 1/4 tsp basil
- 1/8 tsp garlic powder
- Salt and pepper to taste
Toppings:
- Pre-Baked Pepperoni
- Mozzarella Cheese
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Five cheese pizza from puffiza #pizza #fivecheesepizza #puffiza #ahmedabad
4 CHEESE PIZZA RECIPE - Greg's Kitchen
G'day guy's, listen, do you like pizzas with a bit of bite and oomph? Well if you do this four cheese pizza may be right up your alley, topped with super strong cheese it will have your face screwing up like you just saw your aunt tongue kiss your dog.
What i used was:
Mozzarella
provolone (only use a little of this as it is very strong)
blue cheese
parmesan
fresh basil to finish it off
4 Cheese Pizza/ Quattro Formaggi Pizza
Quattro Formaggi Pizza
Buffalo Mozzarella Cheese
Gorgonzola Cheese
Fontina Cheese
Parmesan Cheese
Extra Virgin Olive Oil