Chef Stefano Faita's pizza is special not just for the toppings, but for the dough as well. Have the ultimate pizza party with this recipe and watch the pizza disappear before your eyes!
2 1/2 cups "00" flour , or all purpose flour 1/2 cup semolina 1 1/4 cup warm water 25 grams beer yeast or regular yeast 1 teaspoon salt 1 teaspoon sugar
2 cups mozzarina or mozzarella cheese, grated 3/4 cup grated parmesan cheese 1 cup brie or camembert, sliced 1 cup gorgonzola, crumbled 1/4 cup chopped basil 1/4 cup chopped parsley drizzle olive oil drizzle hot pepper oil
In a deep bowl, mix together the yeast, sugar and water (stir well so everything is well dissolved).
In another bowl, mix together the flour, semolina and salt.
Pour the liquid mixture on the dry mixture.
Form a ball of dough and knead the dough for approximately 5-7 minutes until it is smooth and does not stick to your board.
Add extra flour if needed.
Once the ball of dough is formed, place it in a deep bowl covered with a dishcloth and place it in a warm place for approximately 30 - 40 minutes.
At this point, the dough should have doubled in size.
Remove all the air in the dough by pressing down on it with your fingers and knead it into a ball one more.
Repeat the rising process a second time.
Roll out the dough and place it on the greased pizza pan.
Sprinkle with olive oil and chopped basil.
Add the four cheese and drizzle of hot pepper oil.
Place in a 425 F oven for 15-20 minutes.
5 minutes before the pizza is ready, sprinkle with chopped parsley and finish cooking.