Preparation Time:
70 mins
Resting Time:
2 hours
10 people



The Pizza Dough

Mix about half of the flour together with the water, yeast and sea salt in a food processor to form a pancake-batter consistency, cover and allow to rise for 20 minutes. Then, gradually add the rest of the flour and continue mixing until the dough lifts from the bottom of the bowl and forms a ball. Knead for another 2 minutes. Cover and allow to rise for 20 minutes. Set the dough down on a floured work surface, knead briefly but thoroughly and shape into a ball. Cut into equal-sized pieces depending on the number of portions, and shape each piece into a ball. Place in a covered plastic container and allow to rest at a warm place for 2 hours.

The Cheese

Grate the Oldenburger Edam, Oldenburger Gouda, Oldenburger Mozzarella and Oldenburger Emmental cheeses coarsely. For your convenience, instead of grating 250 g mozzarella and 250 g Gouda cheese, try using 500 g Oldenburger Grated Cheese Mix, which is a handy mixture of grated Gouda and mozzarella cheese.

Preparing the Pizza

Roll out pizza dough, top with tomato sauce, then sprinkle with grated cheese and add toppings according to personal taste. Bake pizza for about 7 minutes at 240°C in a convection oven.

The Final Touch

Serve on a flat dish or serving board.

Tips from Chefs to Chefs

01. Cheese is a good source of protein as it is made from fresh milk.

02. Gouda, Edam and Emmental keep well if refrigerated. They can be grated in advance or when needed.

03. Always add the cheese after the tomato sauce and before any additional toppings. In this way, toppings show off to their best.

Recommended Products

Oldenburger Emmental 45% fat i.d.m., 3kg
  • aromatic taste
  • perfect for slicing
  • long maturing
  • ideal snack

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