PizzaPi.ai
The Velvet Quinta-Fromage
A luxurious study in dairy textures, featuring five distinct cheeses melting into a classic marinara base for the ultimate decadent bite.
Ingredients
Sauce
Tomato/Marinara
Cheese
ParmesanProvoloneRicottaBrieBurrata
How to Make It
DoughHigh-hydration Neapolitan dough, cold-fermented for 48 hours to create a light, airy crust capable of supporting the heavy cheese load.
SauceApply the Tomato/Marinara sauce in a thin, even layer across the dough, leaving a 1-inch border for the crust to rise.
- 1Preheat your oven to 500°F (260°C) with a pizza stone or steel positioned on the middle rack for at least 45 minutes.
- 2Stretch the room-temperature dough on a lightly floured surface to a 12-inch circle, preserving the air in the outer rim.
- 3Spread the Tomato/Marinara sauce evenly from the center outward.
- 4Layer the Provolone slices first to create a consistent, melty foundation that protects the dough.
- 5Remove the rind from the Brie, cut into small cubes, and distribute them evenly over the Provolone.
- 6Place small, teaspoon-sized dollops of Ricotta in the spaces between the Brie pieces for creamy pockets.
- 7Dust the entire pizza with a generous coating of finely grated Parmesan to create a salty, golden crust.
- 8Bake for 8 to 10 minutes until the crust is charred and the cheeses are bubbling and slightly browned.
- 9Remove the pizza from the oven and immediately place the whole Burrata ball in the center.
- 10Using a knife, gently break open the Burrata and spread the creamy interior across the slices just before serving.
Chef's Tip
To prevent the pizza from becoming watery, drain the Ricotta and Burrata of all excess liquid for 15 minutes before assembly to ensure the marinara base stays crisp.