Five-cheese pizza with a three-flour dough

Method

1. Dissolve the yeast in the warm water.
2. Mix the three flours, add the water with the yeast and the oil and knead for about 10 min.
3. Shape into a ball and let it rest, covered, until doubled in size (1-2 h).
4. Stretch out the dough and spread with the crushed tomatoes.
5. Scatter over the mozzarella, Emmental, Roquefort in pieces and the goat’s cheese slices, and sprinkle with Parmesan.
6. Bake at 250 °C for about 12-15 min.

Nutrition information

Automatic estimate based on the ingredients

Nutrient	Serving ≈ 320 g	100 g	% IR*	Share
Energy	830 kcal	259 kcal	42 %
Fat	34 g	11 g	49 %
of which saturates	17 g	5.3 g	85 %
Carbohydrate	91 g	28 g	35 %
of which sugars	1.7 g	0.5 g	2 %
Fibre	13 g	4.1 g	—
Protein	38 g	12 g	76 %
Salt	0.6 g	0.2 g	10 %

*Reference intake of an average adult (8400 kJ / 2000 kcal). Approximate values, not accounting for losses during cooking.

How it was calculated

Assumed quantities (the recipe doesn't give them):

• Grated mozzarella: 20 g per serving
• Grated Emmental: 20 g per serving
• Powdered Parmesan: 20 g per serving
• Roquefort cheese: 20 g per serving

Photos