Cheese Lover's Pizza Recipe

Activate yeast

Combine warm water, sugar, and active dry yeast in a small bowl. Stir gently and let sit 5–8 minutes until foamy. If it doesn't foam, discard and start with new yeast.

In a large mixing bowl (or stand mixer bowl), whisk together the flour and salt. Make a well in the center.

Pour the foamy yeast mixture and 1 tablespoon olive oil into the flour. Stir with a wooden spoon until a shaggy dough forms. If using a stand mixer, use the dough hook on low speed for 2–3 minutes.

Turn the dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic (or knead on medium speed in a mixer for 5 minutes). If dough is very sticky, add up to 2 tablespoons more flour, a tablespoon at a time.

Lightly oil a clean bowl with about 1 teaspoon olive oil, place the dough inside, turn to coat, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 60–90 minutes.

Once risen, gently punch down the dough and divide if making two smaller pizzas. Let rest 10 minutes before shaping.

Prepare cheeses while the dough rests. Drain excess liquid from the mozzarella and pat dry with paper towels. Tear or slice mozzarella into roughly 1/4-inch pieces so it melts evenly.

Measure the ricotta into a bowl; season with 1/4 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper and stir gently to combine. If ricotta is very wet, drain it briefly in a fine-mesh sieve.

Crumble the Gorgonzola and set aside. Grate the Romano finely and keep in a small bowl for sprinkling.

In a small bowl combine 2 tablespoons extra-virgin olive oil with the remaining 3/4 teaspoon kosher salt and 3/4 teaspoon black pepper; this will be brushed lightly over the shaped crust and help the cheese brown.

Preheat oven to its highest setting (475–500°F / 245–260°C). If using a pizza stone, place it on the middle rack and preheat at least 30 minutes. If using a baking sheet, preheat the sheet in the oven or lightly oil it.

On a floured surface, press and stretch the dough into a 12–14-inch round (or desired size). Transfer to a pizza peel dusted with semolina/cornmeal or onto the preheated baking sheet sprinkled with semolina.

Brush the dough rim and surface very lightly with the prepared olive oil mixture (do not soak). This provides flavor and helps with browning.

Dot the pizza with small spoonfuls of seasoned ricotta, spacing them evenly (use all the ricotta). Scatter the torn/sliced mozzarella across the surface, leaving a small border for the crust.

Evenly sprinkle the grated Romano over the top. Crumble the Gorgonzola and distribute in small clusters around the pie—these concentrated pockets will create tangy bites.

If you like heat, sprinkle crushed red pepper flakes lightly over the cheese.

Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake 10–12 minutes (depending on oven temperature) until crust is golden and cheese is bubbly and lightly browned in spots.

If you want a more blistered top, switch to broil for 1–2 minutes watching closely to prevent burning.

Remove the pizza from the oven. Brush the crust edge with the remaining 1 tablespoon olive oil for shine and added flavor.

Let the pizza rest 2–3 minutes, then scatter fresh basil leaves over the top, slice, and serve. Taste and add more freshly ground black pepper if desired.