4 Serves
124 Mins
In a large bowl, combine the pizza dough ingredients and knead until smooth, then allow it to proof for 90 minutes until doubled in size.
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AmericanVitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
95 µg / 400 µgCalcium
1240 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
61 mg / 420 mgPhosphorus
958 mg / 1,250 mgPotassium
416 mg / 4,700 mgSodium
1200 mg / 2,300 mgZinc
6 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
55 µg / 55 µgFiber
3 g / 28 gSugar
2 g / 50 gSaturated Fat
19 g / 20 gCholesterol
97 mg / 300 mgCaffeine
0 mgNet Carbs
62 gAlcohol
0 g
Preheat your oven to 245°C and place a pizza stone inside to heat up thoroughly.
Roll out the proofed dough on a floured surface to your desired thickness and transfer it to a pizza pan or directly onto the preheated stone.
Spread a thin layer of tomato sauce over the dough, then evenly distribute the mozzarella, gorgonzola, parmesan, and swiss cheeses.
Bake the pizza in the preheated oven for 12 to 15 minutes until the crust is golden brown and the cheese is bubbling and slightly browned.
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Turkish
Italian