Suggested material offered in store
Dough – for a 13” X 18” pizza
1 mozzarina cheese (Saputo)
150 g grated parmesan cheese
200 g brie D'Alexis
200 g fromage Le Bleu d'Elizabeth
¼ cup chopped basil
¼ cup chopped parsley
Hot pepper oil
In a large bowl mix together the yeast, sugar and water (make sure ingredients are well mixed together)
Ina separate bowl, mix flour, semolina and salt.
Add the wet ingredients to the dry ones.
Form a dough ball and work it with your hands for 5 to 7 minutes until it becomes smooth and no longer sticks to the board where you are working it on (you may have to add a little flour to the board as you go along).
When the dough is ready, form a ball and let it rest from 30 to 40 minutes at room temperature in a bowl covered with a damp dishcloth.
The dough’s volume must double its size after this time has elapsed.
Press the dough with your fingers to flatten it and remove any air. Form a ball again and let it rise once more.
Roll the dough and place it on a pizza pan.
Spread a little peperoncino oil on the dough and sprinkle with basil.
Garnish with the four different types of cheese and drizzle with peperoncino oil.
Cook 15 minutes in a 475°F oven
When the pizza is cooked, sprinkle with parsley. Serve hot.
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