Pizza 4 Cheese

Ingredients for 1 servings:

• 1 kg Flour Type 00
• 1 sachet of dry yeast
• 200 ml water, lukewarm
• 200 ml beer, lukewarm
• 1 tsp powdered sugar or honey
• 1 tsp salt
• 1 tsp basil
• 1 tsp oregano
• 250 ml tomatoes, pureed
• 50 g Cheddar cheese, grated
• 50 g Edam cheese, grated
• 50 g mozzarella, shredded
• 50 g hard cheese (Tete de Moine)
• some olive oil

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 50 minutes

for a baking tray

For the yeast dough, mix the flour, dried yeast, salt, powdered sugar or honey, half of the basil, and oregano in a bowl using the dough hook of a hand mixer or a food processor. Gradually add the beer, water, and olive oil and knead into a smooth dough; you may not need all of the liquid. Cover and let rise in a warm place for 1 hour. The dough should increase in size considerably during this time. Preheat the oven to 210°C (top/bottom heat). Prepare the passata with the remaining oregano and basil as a sauce and spread it on the rolled-out dough. Sprinkle the grated cheese on top. Drain the mozzarella and tear it into pieces with your hands and spread it on the pizza. Scrape off the tete de moine with a knife or, if you have one, with a girolle and spread it on top. The cheese sauce has a lot of power, but it’s not too strong. Bake the finished pizza on the middle rack for about 20-30 minutes, until the cheese is well melted. The baking time always depends on how the oven works.