My Pizza Quattro Formaggi Recipe | Pizza Oven Guru
In the heart of southern Italy, where the sun kisses the rolling hills and the Mediterranean Sea whispers tales of yore, there lies a culinary tradition as rich and diverse as its landscape. It is...
Ingredients
- 1 portion (9.5 ounces) neapolitan pizza dough, at room temperature
- Caputo flour for dusting
- 3 / 4 ounce fresh mozza rella di bufala or fior di latte, squeezed gently to release moisture, sliced, then drained on paper towels
- 3 / 4 ounce provolone cheese, sliced
- 3 / 4 ounce scamorza cheese, sliced
- 3 / 4 ounce caciocavallo cheese, sliced
- 1 tablespoon fresh rosemary leaves
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