Kamil Perry
Three-cheese pizza is a staple for cheese lovers, offering a combination of rich flavours and textures. While there is no standard set of cheeses for a three-cheese pizza, recipes often include mozzarella, fontina, and Grana Padano or Parmesan. Other cheeses that can be used include cheddar, goat cheese, burrata, Asiago, and ricotta. The blend of cheeses creates a complex flavour profile that is both satisfying and irresistible, making it a comforting and indulgent treat.
| Characteristics | Values |
|---|---|
| Type of Cheese | Mozzarella, Parmesan, Cheddar, Fontina, Grana Padano, Goat Cheese, Burrata, Asiago, Ricotta |
| Type of Dough | No-knead dough, pizza dough kit, ready-to-go pizza dough |
| Baking Instructions | Bake for 10-12 minutes at the highest temperature (450-500°F) or until the crust is golden brown and the cheese is melted |
| Garnish | Basil, salt, red pepper flakes, remaining grated Grana Padano cheese |
| Serving Instructions | Cut into 6-8 slices and serve immediately |
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What You'll Learn
Mozzarella, cheddar, and fontina
Three-cheese pizzas are a dream come true for cheese lovers, and it's no surprise that mozzarella, cheddar, and fontina are a popular trio of cheeses for this indulgent treat. Each bite offers a perfect balance of sharpness, creaminess, and gooeyness, creating a complex flavor profile that's both satisfying and irresistible.
Mozzarella is a must-have for any pizza, offering the classic, stretchy texture we all know and love. For an even creamier texture, you can opt for fresh mozzarella or a cheese blend that includes mozzarella. Fontina, on the other hand, brings a rich, buttery texture to the pizza. If you're looking for substitutes, Provolone or Gruyère can be used in place of fontina for a similar creamy melt. As for cheddar, it contributes a sharp and creamy flavor to the pizza. If you want to switch things up, Colby, Monterey Jack, or Gouda make excellent alternatives.
When it comes to preparing your three-cheese pizza, the process is relatively simple. Start by allowing your cheese to come to room temperature before assembling the pizza to ensure even melting and a creamy texture. For the dough, combine all-purpose flour, salt, yeast, and sugar in a large mixing bowl. You can also add olive oil and warm water to this mixture. Knead the dough and let it rest for at least 8 hours, or even overnight, to develop the best flavor and texture. After shaping the dough, let it rest for about 30 minutes to make it easier to stretch without tearing.
Once your dough is ready, roll it out on a floured surface and spread your chosen pizza sauce, leaving a border around the edges. Top with your grated or torn mozzarella, grated fontina, and grated or torn cheddar cheese. Bake your pizza in the oven at a high temperature, typically between 475°F to 500°F, until the crust is golden and the cheese is bubbly and melted. Let it cool slightly, slice, and enjoy the cheesy goodness!
If you have any leftovers, avoid reheating your pizza in the microwave. Instead, reheat it in the oven at 350°F for 10 to 15 minutes, or until the cheese starts to bubble again. You can also freeze leftover pizza slices by wrapping them individually or sealing them in a freezer bag. When you're ready to enjoy your frozen pizza, simply pop it in the oven and warm it up until the cheese is melted to your liking.
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Mozzarella, goat cheese, and burrata
Mozzarella is a classic choice for pizza, known for its stretchy, gooey texture and mild, creamy flavour. It is a semi-soft Italian cheese typically made from cow's milk or water buffalo milk. When melted, it becomes deliciously stringy and pairs beautifully with a wide range of toppings.
Goat cheese, or chèvre, offers a tangy and creamy contrast to the mildness of mozzarella. It has a distinct flavour that can range from mild and sweet to strong and pungent, depending on the aging process. Goat cheese also has a crumbly texture, adding a delightful creaminess to the pizza.
Burrata, a type of Italian cheese made from mozzarella and cream, is the star of the show. It has a soft, creamy interior encased in a firm outer shell made from mozzarella. When cut open, the creamy curds ooze out, creating a luxurious and indulgent experience. Burrata is best added to the pizza after baking, as its delicate nature can cause it to become watery if cooked for too long.
Combining these three cheeses on a pizza creates a delightful blend of sharpness, tanginess, and creaminess. The key to achieving the perfect melt and ensuring even cooking is to bring the cheeses to room temperature before assembling the pizza. Baking the pizza at a high temperature, typically between 475°F and 500°F, will result in a golden, crispy crust and perfectly melted cheese.
For a truly indulgent experience, top the pizza with fresh basil, a drizzle of olive oil, and a sprinkle of red pepper flakes and coarse sea salt. The combination of these cheeses and toppings is sure to elevate your pizza to the next level, creating a dish that is both comforting and irresistible.
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Mozzarella, parmesan, and asiago
Mozzarella is a classic choice for pizza, known for its stretchy, gooey texture and mild, creamy flavour. It pairs well with other cheeses and is a staple in many pizza recipes. Parmesan, or Parmigiano Reggiano, adds a sharp, nutty flavour to the pizza. It is a hard, aged cheese that provides a nice contrast to the creaminess of the mozzarella. Asiago, similar to Parmesan, has a sharp and
When making a three-cheese pizza with these cheeses, it is essential to prepare the dough properly. This includes allowing the dough to rest and proof, which makes it easier to shape and stretch. The oven and pizza stone should be preheated to a high temperature, typically around 475°F to 500°F, to ensure a crispy crust.
For the cheese, it is recommended to bring it to room temperature before assembling the pizza to ensure even melting and a creamy texture. The combination of these three cheeses can be shredded and blended together, or they can be used in layers on the pizza. The sauce is also an important component, and a simple tomato sauce made with crushed tomatoes, garlic, onion, and Italian herbs can complement the cheeses well.
Once the pizza is baked to golden brown perfection, it can be garnished with fresh herbs and served with a side salad. This three-cheese pizza is sure to be a favourite for any cheese lover!
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Ricotta, mozzarella, and parmesan
Firstly, ensure you have the right ingredients for the pizza base. The base typically comprises all-purpose flour, instant yeast, olive oil, sugar, garlic, onion, and salt. You can substitute all-purpose flour with bread flour for a chewier texture or opt for whole wheat flour for a nutty flavour. For the star ingredient, bring the cheese to room temperature before assembling the pizza to ensure even melting and a creamy texture.
Once you have gathered the ingredients, it's time to prepare the dough. Mix the dry ingredients, then add olive oil and warm water to form a cohesive dough. Knead the dough for a few minutes until it becomes elastic. Let the dough rest for about 30 minutes to relax the gluten, making it easier to stretch without tearing.
Now, it's time to assemble your three-cheese masterpiece. Roll out the dough on a floured surface, creating a border around the edges. Spread a layer of ricotta cheese onto the dough, leaving some space for the crust. Ricotta serves as the perfect base for this pizza, providing a creamy texture and a mild, milky flavour. Next, sprinkle mozzarella cheese over the ricotta. Mozzarella is a classic pizza cheese that melts beautifully, adding a delightful stretch and gooeyness to each bite. Finally, top it off with grated parmesan cheese. Parmesan brings a sharp, nutty flavour to the pizza, enhancing the overall taste.
After assembling the pizza, it's ready for baking. Preheat your oven to a temperature between 450°F and 550°F, depending on your oven's capabilities. Place the pizza in the oven and bake it for approximately 8 to 15 minutes. Keep an eye on it to ensure the crust turns golden brown and the cheese melts to perfection. Once done, remove the pizza from the oven and let it cool slightly. Slice the pizza and serve it while it's still hot and cheesy.
Feel free to experiment with additional toppings and ingredients to create your signature three-cheese pizza. You can add fresh herbs like basil or red pepper flakes for a flavour boost, or even throw in some chopped parsley for a fresh twist. Enjoy the cheesy goodness of your homemade three-cheese pizza!
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Mozzarella, fontina, and Grana Padano
When making a pizza with these three cheeses, it is important to prepare the dough and sauce first. The dough should be brought to room temperature, and the sauce should be made with a base of olive oil, garlic, and Italian herbs. The sauce should be spread on the dough, leaving a border for the crust.
The cheeses should then be added. The fontina cheese should be grated, the mozzarella cheese should be torn into small pieces, and the Grana Padano cheese should be grated. These cheeses are then evenly distributed over the sauce. The pizza is then baked until the cheese is melted and the crust is golden brown.
Once the pizza is baked, it should be allowed to stand for a few minutes before being sliced and served. The remaining grated Grana Padano cheese can be used to garnish the pizza. A side salad is a great accompaniment to this pizza, and the recipe can be customised to include other ingredients as well.
This three-cheese pizza is a delicious and indulgent treat for cheese lovers, offering a perfect blend of sharpness, creaminess, and gooeyness in every bite.
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Frequently asked questions
A classic 3-cheese pizza usually includes mozzarella, parmesan, and cheddar.
Other cheeses that can be used in a 3-cheese pizza include fontina, goat cheese, burrata, asiago, ricotta, and Grana Padano.
A good temperature range for baking a 3-cheese pizza is between 450°F and 500°F.
The baking time depends on the desired crispness and the oven temperature. A general range is between 10 and 25 minutes.
A basic dough recipe includes all-purpose flour, granulated sugar, instant dry yeast, salt, and water.
