Pizza extrême aux trois fromages
Ingrédients
Croûte
- 1-3/4 à 2 tasses de farine tout usage
- 1 (2-1/4 tsp) envelope Fleischmann's® Pizza Yeast OR Fleischmann's® Quick Rise Yeast
- 1-1/2 c. à thé de sucre
- 3/4 c. à thé de sel
- 2/3 cup very warm water (120 to 130°F) *
- 3 cuillères à soupe d'huile de canola Mazola®
Garnitures
- ½ cup pizza sauce
- ¾ cup shredded cheddar cheese
- ½ cup grated parmesan
- 1 ball of fresh mozzarella, torn into chunks (about 4oz OR 115g)
- ½ teaspoon dried basil (optional)
- ½ teaspoon chili flakes (optional)
PRODUITS
Méthode
- Préchauffer le four à 425 °F.
- Combine 1 cup flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute. Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes. (If using Quick-Rise Yeast, let dough rest at this point for 10 minutes.)
- Pat dough with floured hands to fill greased pizza pan or baking sheet. OR roll dough on a floured counter to 12-inch circle; place in greased pizza pan or baking sheet. Form a rim by pinching the edge of the dough.
- Spread pizza sauce all over crust avoiding the outer edge. Top with cheddar cheese, parmesan and chunks of mozzarella.
- Place on lowest oven rack and bake for 12 to 15 minutes, or until cheese is bubbly and crust is browned.
- Remove from oven, top with dried basil and chilies, if desired. Enjoy!
- {**To knead the dough, add just enough flour to the dough and your hands to keep the dough from sticking. Flatten dough and fold it toward you. Using the heels of your hands, push the dough away with a rolling motion. Rotate dough a quarter turn and repeat the "fold, push and turn" steps. Keep kneading dough until it is smooth and elastic. Use a little more flour if dough becomes too sticky, always working the flour into the ball of dough.}
