Four Cheese Pizza: Mozzarella, Parmesan, Brie and Ricotta
MAKE THE DOUGH FIRST
NO KNEAD PIZZA DOUGH
3 3/4 cups all-purpose flour (500 grams) plus more for shaping dough
2 teaspoons (16 grams) fine sea salt
1/4 teaspoon (1 gram) active dry yeast
1.5 cups (350 grams) water
Whisk flour, salt, and yeast in a medium bowl. While stirring with a wooden spoon, gradually add 1.5 cups water; stir until well incorporated. Mix dough gently with your hands to bring it together and form into a rough ball. Transfer to a large clean bowl. Cover with plastic wrap and let dough rise at room temperature in a draft-free area until surface is covered with tiny bubbles and dough has more than doubled in size, about 18 hours.
Transfer dough to a floured work surface. Gently shape into a rough rectangle. Divide into 4 equal portions. Working with 1 portion at a time, gather 4 corners to center to create 4 folds. Turn seam side down and mold gently into a ball. Dust dough with flour; set aside on work surface or a floured baking sheet. Repeat with remaining portions.
If you don’t want to use the dough right away, wrap the balls up individually and keep in the fridge up to 3 days. Bring them back to room temperature by leaving out on the counter, covered, for 2 to 3 hours before needed.
Let dough rest, covered with plastic wrap or a damp kitchen towel, until soft and pliable, about 1 hour.
ASSEMBLE THE PIZZA
Arrange a rack in middle of oven and preheat to its hottest setting, 500°–550°.
Lightly oil a cast iron pan and dust lightly with cornmeal, if desired. Shape dough into a circle, pushing gently. Spread on the sauce almost to the edges and sprinkle on the garlic and fennel seeds. Top with the shredded mozzarella, parmesan, brie, and ricotta. Grind on a generous amount of pepper and place in the oven to bake for 12-15 minutes, or until the crust is puffy, crisp and slightly blistered. Enjoy immediately with red pepper flakes.
Recipe from: Iam a Food Blog https://bit.ly/3gx66Ej
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