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No-Fuss Four Cheese Margherita Pizza From Scratch
I've got a fantastic pizza recipe that transforms the traditional margherita into something extraordinary. By mixing four wonderful cheeses with flavor-packed tomatoes and garden-fresh basil, this straightforward approach delivers pizza that'll wow everyone. Whenever I whip this up at home, my kitchen gets filled with incredible smells that have my family gathering around before I can even slice it.
What Makes This Pizza So Fantastic
You'll fall in love with this pizza because:
- The blend of four cheeses gives you amazing taste complexity
- Tomatoes soaked in seasonings pack extra zing
- You'll get that satisfying crunch in the crust every single time
- Feel free to swap in your personal cheese favorites
Simple Components For Your Cheese Pizza
- Thin Base: Keep things easy with some baker's flour and minimal additions.
- Olive Oil: This transforms your regular tomatoes into something spectacular.
- Roma Tomatoes: Cut them into thin rounds for ideal topping distribution.
- Cheeses: Our fantastic four: mozzarella, fontina, parmesan, and feta.
- Basil: Nothing beats the flavor of fresh leaves scattered on top.
Quick How-To Guide
- Getting Your Dough Just Right
- Roll your dough out on a surface with a bit of flour, pushing from middle to edges until it's nice and thin - around 1/4 inch. This gets you that awesome crispy base we're going for. While you're handling the dough, turn your oven up as high as possible, aiming for 500°F. Put your pizza stone or baking tray in while it heats up - this trick gives you that fantastic restaurant-style bottom.
- Prep Your Flavor-Packed Tomatoes
- Cut your Roma tomatoes into thin circles - about 1/8 inch thick. Toss them in a bowl with a splash of good olive oil, 2-3 smashed and chopped garlic cloves, and a bit of sea salt. Let them sit for 15-20 minutes, gently mixing occasionally. They'll start releasing juice and soaking up all that garlic-infused oil - this is where the magic happens.
- Putting It All Together
- Move your dough onto a pizza peel or the flat side of a baking sheet dusted with cornmeal. Brush oil all over the surface - this stops your crust from getting soggy. Add your cheeses in layers: first the mozzarella, next fontina, then a good sprinkle of freshly grated parmesan. Arrange your seasoned tomatoes in one layer, letting some of that tasty oil drip down. Finish off with crumbled feta and whole basil leaves scattered around.
- Baking It To Perfection
- Slide your pizza onto the hot stone or tray - one smooth, confident move works best. Keep an eye on it during those 8-10 minutes of cooking. You want the edge to turn golden and slightly blackened in spots, with cheese completely melted and just starting to bubble and brown. Don't worry if some basil gets crispy - that's actually great! After baking, let it sit for just 1-2 minutes - this helps the cheese firm up so your toppings don't slide off when you cut it.
Tricks For Perfect Results
- Don't Skip On Quality: Actual fresh basil and premium cheese make all the difference in this basic dish.
- Skip Pre-Shredded: Take the extra minute to shred cheese yourself for way better melting.
- Mind The Timing: Don't let tomatoes sit too long or they'll make your pizza base wet.
- Crank That Heat: A super hot oven is crucial for getting that incredible crispy crust.
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How To Save Leftovers
Store any extra pizza in a sealed container in your fridge for up to 5 days. Want to save it longer? Freeze slices individually then stack them together. For the tastiest results when reheating, use a pan on the stove to keep the bottom nice and crunchy.
Why Four Cheeses Work So Well
This homemade pizza brings together smooth mozzarella buttery fontina robust parmesan and sharp feta creating the ultimate cheese combo. It's perfect for family dinner night or when you want to impress friends with amazing food straight from your kitchen that tastes better than takeout.
Frequently Asked Questions
- → What’s the purpose of marinating the tomatoes?
It gives the tomatoes a rich flavor by soaking them in a tasty garlic and olive oil mix before baking.
- → Why use a stone for baking?
It helps you get that ideal crispy base by distributing heat evenly.
- → Can I pick other types of cheese?
Of course! Pick your favorites, though the ones listed recreate that traditional Italian taste.
- → What’s the reason to heat up the stone first?
To make sure the crust crisps up nicely, the stone needs to be super hot before you put the pizza on it.
- → Can the dough be prepared beforehand?
Yep, you can get it ready up to a day in advance and store it in the fridge until it’s time to bake.