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Castle cook book

The works burger


Quattro Formaggi

Base Sauce Creation
  • Fire oven up to 210° and slide those stones in
  • Prepare flour, scraper, space and water before you're hands become like a dough man's
  • 500g farina 00 plus 100g of gluten flour
  • 20g or so compressed yeast, mashed into 400g water
  • Squidge the wet into the dry without too much trickling onto the floor
  • Split into two balls, cut the traditional cross ontop of each, and leave in damp warm to rise
  • This will make two fat or three thin pizzas
  • Squidge and stretch with your hands to the shape you want - rolling pins are cheating
  • Melt together and reduce, stirring constantly:
    • 2/3 of a pottle of heavy cream
    • minced garlic
    • 1 cup grated Parmesan cheese
    • salt and pepper
  • Remove from heat
  • Stir in some sage ay the end
  • Roll out pizza
  • Sprinkle fine-grain polenta on heated pizza stone and place rolled out pizza on it. Slippery - do not slide it onto floor.
  • Spread on the sauce, then add the ingredients in isolated dolops - no homogeneity allowed
    • Mozzarella
    • Finger-crumbled Gorgonzola (piccante)
    • Provolone and/or Fontina cheeses
    • Dabs of real tomato sauce
    • Thin Sopresa salami's great too
  • Chuck back in oven and remember to remove before burnt
  • Add good company, good wine, good music

With thanks to Pizza Pomadoro for the inspiration

Page last modified on March 04, 2012, at 04:21 PM