Title: Pizza Al Quattro Formaggi Spiaggia (Chicago Pizza)
Categories: Pizza
Yield: 6 Servings
| DOUGH |
| 1 1/2 | c | Warm water |
| 1 | tb | Dry active yeast |
| 1 | tb | Olive oil |
| 1 | ts | Salt |
| 1 | ts | Honey |
| 2 1/2 | c | Unbleached flour |
| 3/4 | c | Whole wheat flour |
| TOPPING |
| 1 1/2 | c | Diced mozzarella |
| 1 1/4 | c | Diced provolone |
| 1/3 | c | Diced gorgonzola |
| 3 | tb | Grated romano |
| 1 | | Salt and pepper to taste |
| 4 | tb | Olive oil |
t tb diced sun dried tomatoes Dough: Put lukewarm water in a bowl with
yeast. Mix to dissolve yeast. let stand until bubbly, about 5 minutes. Add
olive oil, salt and honey. Mix. Put flours in mixer with dough hook. Add
yeast mixture. Kneed in machine for about 5 minutes. (Or kneed by hand
until elastic and smooth. 10-15 mins.) Remove from machine and place in a
well-oiled bowl. Cover with a damp kitchen towel. Let rise until double in
size, about 1 hour. Punch down and divide into 4 equal size balls. Cover
again and set aside while preparing topping. Line the center rack of the
oven with baking tiles. Heat oven to 500 degrees. Roll out the four dough
pieces into circles as thin as possible. Place each circle on a wooden
board (or pizza paddle) which has been dusted with cornmeal. Divide the
cheeses into 4 equal parts. Top each pizza with cheese. Sprinkle each with
salt and pepper. Drizzle each pizza with 1 tbs olive oil. Roll up the outer
edge of pizza. Carefully slide pizza from board directly onto the tiles in
oven. Bake until crust is golden brown, 6-10 minutes. Remove from oven and
sprinkle with sun-dried tomatoes. Cut with a pizza wheel and serve
immediately.