Don Antonio by Starita's Quattro Formaggi Pizza
Cheese is the star here, so be sure to spread it evenly over the crust. You’ll need a pizza peel and stone to make these cheesy, savory pies.
- 3 ounces Stracchino di Crescenza, room temperature (try BelGioioso Crescenza-Stracchino)
- 3 ounces grated aged pecorino (aged Pecorino Toscano or Pecorino Romano)
- 3 ounces grated Parmigiano Reggiano
- 3 ounces grated Ragusano (or aged provolone)
- 8 ounces buffalo mozzarella
- 4 12-ounce balls pizza dough, room temperature
- Semolina flour, for dusting
- 16 basil leaves
- Set oven broiler to high. Place pizza stone on center rack and heat 30 minutes. Dust a pizza peel with semolina flour.
- Add first 4 cheeses to the bowl of a food processer and process until mixture develops a creamy consistency. Thinly slice the buffalo mozzarella and set aside.
- Dust 1 ball of dough with semolina. Using your fingertips, press dough into a 10-inch circle about ¼-inch-thick, leaving a 1-inch border (crust) around the edge. Stretch the dough: Hold it up in front of you with your fingertips and turn in a circular motion, pinching the thicker outer edge while turning the dough, until it stretches to about ⅛-inch-thick in the center (gravity does most of the work). Transfer to prepared pizza peel.
- Top dough round with ¼ of the cheese mixture (about 6 or 7 dollops), ¼ of the mozzarella slices (about 7 slices), and 4 basil leaves.
- Slide pizza onto heated stone. Broil until cheese melts and crust is puffed and charred in spots, about 3 to 4 minutes. Using the pizza peel, transfer pizza to a plate. Repeat with remaining dough rounds.
culture: the word on cheese https://culturecheesemag.com/