Cheese is the unchallenged hero ingredient in any pizza recipe. Molten and deliciously browned cheese make the perfect pizza experience. So why not try out four different cheeses on a single pizza? Whether you use additional toppings or have a tomato-and-cheese-only pizza – the result is delicious. With pizza you can reply flexibly to your customers’ preferences. It can be served all through the day as a welcome snack in between.
1.4 kg white flour (type 00)
600 g flour (type 505)
1.3 l cold water
20 g fresh yeast or half a sachet dried yeast
80 g sea salt
500 g tomato sauce
freshly milled pepper
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.
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.