Cheese Pizza

Cheese Pizza

I guess I said a lot of times, as long as you have a good pizza base nothing will go wrong, I even see people love it in any state it is in, whether it’s freshly cooked or fresh from the fridge it’s such a good comfort meal for a lot of people. For me any flavour would do but certainly there are some favourites like the meat lovers, chicken spinach and this post, a cheese pizza.

There are a lot of cheese pizza out there but I guess some of them are extreme as they put even up to 7 variants of cheeses which is a bit over kill, how would you enjoy the different cheese tastes and textures when 7 of them are fighting to satisfy your taste buds, for me at least it is hard so the magic number would be 3 cheeses only, that’s why in this recipe it will only be a mix of mozzarella (for the silky texture), Romano (for its taste) and parmesan (for taste and smell, love the smell of this).  How about you what cheese would you place in a cheese pizza?

Ingredients (Pizza Crust)

2 1/4 tsp yeast
1/3 cup water, Warm
3/4 tsp salt
1/4 tsp dry oregano leaves
1 cup water, cold
3 1/4 cup all-purpose flour + 1/2 cup for dusting
1 1/2 tbsp corn oil
1 tbsp + 1 tsp sugar
1/4 cup cornmeal (or ground corn chips)
olive oil for greasing the pan

Ingredients (Pizza)

1 cup grated Romano cheese
2 cups grated mozzarella cheese
1/2 cup parmesan cheese
4 tbsp tomato puree
1/2 tsp freshly ground black pepper
2 cloves garlic, minced
salt
olive oil
freshly ground black pepper

Method

1. Mix yeast and 1 tsp sugar on warm water, set aside until very bubbly.
2. Now combine the rest of the ingredients for the crust but using only 1 1/2 cup of flour with the yeast mixture. Mix with a spatula until it forms a batter.
3. Now slowly add the remaining flour and start kneading in a floured surface (don’t knead the dough too much that the texture is tough)
4. Now place it in a big greased bowl and cover it with a cling wrap, make sure it will handle twice the size of the dough. Place in a warm location (I usually place it in an oven preheated to 60C then turned off) for around 45 minutes or until it doubled the size.
5. Once doubled, remove from container, deflate and continue to knead, flatten using a rolling-pin make sure the thickness is no greater than 5mm, place it in a well-greased pan, brush with oil and dust with corn meal.
6. Mix the tomato puree with minced garlic, salt and black pepper. Set aside
7. Place your toppings brushing the dough with olive oil initially, then with the tomato puree mix, mozzarella cheese, Romano cheese then parmesan cheese on top. Let it rest for 15 minutes.
8. Place in a preheated over at 230C for 20 to 25 minutes.