Tre Formaggio Pizza – Three Types of Cheese are Better than One

Pizza is one of my favourite things to eat, therefore it is also one of my favourite things to make. I’m not going to pay seven Euros for a flat disc of bread covered in tomato puree and cheese. The ones you buy frozen at the store are not much better. A couple weeks ago we had a stressful day, so I bought a frozen pizza at the grocery store. Never has a pizza disappointed me more, it tasted like a cracker covered with salsa and a tablespoon of cheese. I will never buy a frozen pizza ever again, it’s just not worth it.

When you make pizza yourself you can control everything and it is so easy. The dough doesn’t have to have any sugar, you can add whole-wheat flower and you can roll it out however thin you like it. Usually I simply make two pizzas and freeze one before baking it off completely, so there is no need to buy frozen pizza at the store. This time I made a three-cheese pizza, you could simply add some parmesan and make it a four-cheese pizza or replace either other kind of cheese. Just adapt it to your own preferances.

Improving Pizza Dough

I have experimented with the pizza dough for a while, though I am unwilling to dish out more money for extra pizza flour. After a lot of experimenting I realized that adding one tablespoon of semolina really changed the texture of the bread. It is crispy, yet airy. Blind baking the dough has also improved the texture of the bread, as it is a lot less soggy underneath the sauce. Brushing the bread with olive or garlic oil after blind baking it, gives it a wonderful golden colour. The only downside to homemade pizza is that it is a little more time consuming, but that comes with the yeast dough territory. Though you could also use the blind baking and olive oil to improve the overall texture of a store-bought pizza dough as well.

Tre Formaggio Pizza (Recipe for two pizzas)


500 gr All-purpose flour (or replace half with whole-wheat flour)

1 Tbl Semolina

1 Packet dry-active yeast

1 Tsp salt

300 ml luke-warm water

1 Tbl olive oil

1 cup pizza sauce (Tomato Sauce )

1 cup grated gouda (or parmesan)

1 Mozzarella, sliced

1 cup grated cheddar (or parmesan)


1. Mix the flour, semolina and yeast in a bowl. Make a well in the middle and put the salt on the edge. Add some of the water and use a butterknife to mix everything together adding more water until it has formed a homogenous dough. Add the olive oil and knead the dough with your hands. Cover the dough with a wet tea towel and leave it to prove until it has doubled in size.

2. Preheat the oven to 180°C/ 350°F.

3. Knock the air out and halve the dough. Roll the dough out and puncture it with a fork.

4. Put it in the lower rack in the oven and blind bake the dough for ten minutes. Meanwhile roll out the other half and prepare your toppings.

5. Should the dough have formed big air bubbles, just push them down. Afterwards brush the dough with a little olive or garlic oil.

6. Spread half of the pizza sauce on the pizza dough.

7. Sprinkle the pizza with the cheeses and some oregano and basil.

8. Put the pizza back in the oven and bake until the cheese is golden for ten to fifteen minutes.

9. Repeat with the second pizza. If you want to freeze the pizza, just skip the second bake and freeze it once it has fully cooled from blind baking.

Categories FoodTags , , , ,

3 thoughts on “Tre Formaggio Pizza – Three Types of Cheese are Better than One

  1. Oooo so this is almost like a fondue pizza. Looks amazing (:

    Liked by 1 person

    1. culinarytripping March 10, 2018 — 8:47 am

      Thank you. I never thought about it that way. Fondue always intimidated the butterfingers in me, no way I could eat it without making a trip to the hospital afterwards.

      Liked by 1 person

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