Pizza

Quattro Formaggi

• Turn oven to 210° and slide those stones in
• Prepare flour, scraper, space and water before you're hands become like a doughman's
• 600g farina 00
• 30g or so compressed yeast, mashed into 300g water
• Squidge the wet into the dry without 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
• 250g per pizza's about right

• 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

• Roll out pizza
• Sprinkle 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