Link for the Tomato Sauce: https://youtu.be/JJn3tB3FSgk
Link for Stretching: https://youtu.be/RbGkcJM9CoI
Link to the NO KNEAD Dough: https://youtu.be/gPehWLxu11g
The pizza dough has a weight of around 290g for a pizza with a diameter of 30-33cm.
We stretch the pizza on a Neapolitan way, which means, we press the air from the center towards the crust. We let around 1,5cm crust and we don’t press the crust.
As first we add the tomato sauce, the fresh grated Parmesan cheese, the Mozzarella Fior di Latte or even this kind of cheese you prefer.
Now we add the 4 different toppings. In my case I use the 4 classical ones, Ham, Mushrooms, Artichokes and black Olives.
At last some olive oil.
The pizza will be baked at 450 degrees C. The temperature depends on the hydration. My dough has a hydration of 65% which leads to 450 degrees. The pizza might be ready after 60-90 seconds.
Finally we add some leaves of fresh Basil.
Of course the pizza can be made also in the normal kitchen oven.
Therefore please have a look at this video:
Link for Backing in a normal Kitchen Oven: https://youtu.be/4Sq26x4PNl8
My name is Juergen Einfalt.
I live in the wonderful Allgaeu and I’m a passionated Hobby-Pizza-Baker and Baker. I’m happy to share this passions with you. I try to upload every week a new recipe around Pizza and Bread. I want to share theoretical knowledge as well.
I’m looking forward to see you on my channel.
Your Juergen
Welcome at pizza and more the topic for this video today is again a pizza from my perspective which should which shouldn’t be or which should be definitely on each of the pizza menus a real Italian Classic Pizza I’m Jurgen and we make today together a pizza quatro
Stachi uh pizza for seasons on this pizza Quadro stoni we have different toppings so in this case four different toppings but not as on a normal Pizza where we put all the toppings um onto the pizza no this is really each of the toppings has his
Own quarter of the pizza this kind of pizza is perfect for people who can’t um decide which kind of pizza they want do they want to have ham do they want to have mushrooms or whatever no each of those um quarters of the pizza is its own
Taste and uh one of the most classic toppings for this kind of pizza additionally to tomato sauce and additionally to cheese is of course uh Archy shocks is ham so pruto Coto mushrooms and black olives and exactly those four toppings I will add today onto my pizza the dough I have already prepared
Is my absolutely preferred dough this is the dough with the 50% piga in this video I show how I make this um this dough and also in the video description there is the link to this dough or to the video where I show how this D is
Created in the video description you can also find all the toppings I add today onto the pizza and how I make the pizza itself my do my dough ball has again a weight of 290 G which means we make again a pizza with a diameter of 30 to
33 cm and I bake the pizza in the pizza oven which is already preheated to 450° because my pizza dough has a hydration of 65% and for 65 % this temperature of 450° is perfect and now I would say we start directly with this nice pizza here you can see already the dough
On my counter as we want concentrate today not on the kind of pizza dough or not on the way how to take it how to take the dough ball out of the box um but we want to concentrate only on the pizza Quatro stoni I won’t explain all
The other things if you are interested in the tomato sauce in the dough in how to take the dough boil out of the of the Box how to stretch the pizza in a Neapolitan way then please have a look on the videos I will link in the video
Description there you can have a look maybe you already saw those videos and then um you can see and you can inform yourself in the other videos but today I make now the quadro stoni and for this I stretch now this pizza dough in a normal Neapolitan
Way if we have our dough stretched the first what we add is our tomato sauce and then the fresh grated Parmesan cheese or Gran Padano then some leaves of fresh basil then our mozzarella or filat and then we start with the four different ingredients as I or toppings
As I already said the black Oles onto one of the quarters of the pizza as next I add the arti shocks The mushrooms and the prut Coto and then I add some olive oil and the pizza is ready for the oven therefore I put some simina onto the pizza peel push the peel under and form the final size of the pizza and now the pizza is ready for the Oven and Here Comes our pizza quatro stachon out of the oven and the last thing we have to add is our fresh basil and our pizza quatro stoni is ready and this is now the video for our pizza quatro stoni which from my perspective should be really on each of
The pizza menus from time to time I will bring some um ideas some versions of pizza what I think should be really on a pizza menu or what I already saw in Italy on the pizza menus um I will bring always from time to time such videos If
You like this video I would be happy if you would subscribe my channel and then we see us in the next video ciao