If you are a fan Pizza and amateur cheesesThis recipe of dish perfect. This is one of those worth keeping to do over and over again. These are mozzarella fior di latte, filante, blue cheese and provolone. And if something was missing, this recipe is for four cheese pizza achieve maximum perfection at the level of taste – cream Garlic roasting, which gives it a spectacular shade. Of course, you should add this garlic cream to any other coating. Pizza which you like because it is excellent with different ingredients.
Responsible for this creation is the pizza master Renato Peralta, who is in charge of the fire of the pizzeria Orno @ornopizzeria. This proposal, which opened its first store in Olivos and now has a branch in the Belgrano market, originated from the idea of Guadalupe García Mosqueda, founder of the gastronomy group MEZCLA, to create Pizza quality, with baking technology to achieve Pizza soft and crispy dough.
That’s why he called Renato Peralta on IG. @renatooperalta7, renowned Peruvian baker with over 20 years of experience in the gastronomy industry. His passion is bread and the world that is born around him. Peralta, together with Rodrigo Villanueva, created rolls that are fermented for 72 hours to get Pizza with more alveoli, crisper on the outside and softer on the inside.
Another goal of Orno is to rethink the traditional elements of pizzerias. That’s why the toppings (the tops of their pizzas) also have a special touch that makes them stand out. Pumpkin, for example, has a white cream Garlic roast, smoked pumpkin, ricotta, fennel, smoked mozzarella, green onions, dill and olives. Pizza breakfast also carries cream Garlic fried, but combined with mozzarella fior di latte, spinach leaves, smoked mozzarella, pancetta and carbonara.
Renato Peralta details the dough and this impressive cover so you can make it at home. If you are short on time, don’t forget to make a topping that will give an incredible plus to your Pizza.
For the dough (makes about 6 buns):
- 0.6 liters of water
- 30 grams of salt
- 2 grams of yeast
- 1 kilo of flour
- 30 grams of fried garlic cream.
- 30 grams of filament
- 30 grams mozzarella fior di latte
- 30 grams blue cheese
- 5 grams provolone
- Green onions to finish out of the oven
- The first thing to do is prepare the dough. Mix the ingredients, knead and let stand for 8 hours at room temperature. The secret of this dough is that due to such a long fermentation, the pizza becomes crispy on the outside and soft on the inside.
- Once the bun is placed in the pizzeria, it’s time to put in the cheeses.
- For making cream Garlic For roasts, you should prepare milk cream infused with herbs such as thyme or dill, Parmesan peel, garlic confit. Season with white pepper and salt. Reduce until a thick cream remains.
- One day cheeses melted and Pizza from the oven, place green onions for a green and fresh touch that pairs perfectly with cheese and garlic cream.