Receta | Stracchino Pizza | Cheese Pizza with Stracchino variety

Stracchino Pizza

Número de comensales


Tiempo de elaboración



Pizza dough:

275 g bread wheat flour
170 g of water
10 g olive oil
5.5 g salt
2.5 g fresh yeast or 0.75 g dry yeast


200 g of Stracchino Quescrem
60 g of fried tomato
20 g of dried tomatoes
30 g aubergine cut in 2 mm slices
Extra virgin olive oil
Dried Oregano


To give the Stracchino a greater visual presence, the pizza can be baked without it and added in cubes just as it is taken out of the oven. The Stracchino will melt slightly and the visual result will be much more differentiating.



Pizza dough:

Dissolve the yeast in the water. Add the oil and salt to the flour, and add the water with the dissolved yeast, little by little, mixing the ingredients well. Knead for 5 minutes.


To finish:

Add the pizza ingredients and bake at 250ºC in a pizza oven for 5 minutes.

In a domestic oven bake directly at the base of the oven for 2-3 minutes. Then place the pizza on a tray and put it on top of the oven and bake for another 4-5 minutes.

In both cases, remove from the oven, add a dash of olive oil and dry oregano. Serve.

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