Wine Pairings | Quattro Formaggi Pizza Recipe

Written by St. Urban Wines

A Sunday night movie, a cracking Southern Tasmanian Pinot and a Quattro Formaggi Pizza - what more could you want. 

What you need 

For the Dough (makes four bases)

  • 500g plain flour
  • 300g water
  • 4g yeast
  • 10g salt
  • 17g oil

For the Sauce

  • 2 tins of tomatoes
  • 3 cloves of garlic
  • 2 tbs red wine vinegar
  • 4tbs olive oil
  • Salt and pepper to taste

What you'll do

Making the dough: 

Place all ingredients together in a bowl and mix until combined, place onto a lightly floured surface and knead for 10 minutes. Divide evenly into four pieces and roll into balls. Allow the dough to rest for 1 hour at room temperature if using immediately or in the fridge until later use.
Note: The pizza dough will be much easier to work with if allowed to come up to room temperature.

The Pizza Sauce

Finely dice garlic and place in a small pot with the oil and cook on low heat until garlic is only just starting to colour.
In a bowl, place tomatoes and vinegar together and then blitz with a stick blender, add in garlic and oil mixture then stir thoroughly until incorporated. Season with salt and pepper to your liking.

The topping 

Quattro Formaggi translates to “four cheese” in Italian. A quality mozzarella is a necessity and we also like to use a blue, a washed rind and a hard cheese. The better the quality of the cheeses, the better your pizza is going to taste.

 

And Finally - cooking the pizza 

Preheat the oven to around 200g Celsius, having a hot oven ready to go will ensure that you get an airy and crispy pizza. Then you want to roll your pizza base on a floured surface, until it is around 2-3mm in thickness. You can leave it a little thicker if that is your preferred style of pizza but it will take longer to cook.
Place onto a pizza tray and spread an even layer of the sauce, ensuring to leave 2cm of space around the edge of the pizza. Season lightly and then layer your cheeses, starting with the mozzarella. Place into the oven until the cheese is completely melted and the base is browned and cooked. Slice and serve with fresh basil on top.

Note: It is important to take note that if you use too much sauce, your pizza will turn out quite soggy, especially if you decide on the thinner base. 

Serve with: 

Hughes & Hughes 2017 Pinot Noir

Alpha Box & Dice NV Lazarus Ripasso

First Ridge 2015 Sangiovese