Neve Recipe
Fior Di Latte, Provolone, Garganzola, Olive oil and Oregano
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Ingredients
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Dough
Toppings & Finish
Method
Dough
- 1
Activate yeast
In a small bowl, combine the warm water and sugar (if using). Sprinkle the active dry yeast over the water, stir gently, and let sit 5–8 minutes until foamy.
- 2
Mix dough
In a large bowl, whisk together the flour and salt. Make a well in the center, add the foamy yeast mixture and 1 tablespoon olive oil. Stir with a wooden spoon or dough scraper until a shaggy dough forms.
- 3
Knead
Turn the dough onto a lightly floured surface and knead 8–10 minutes until smooth, elastic, and slightly tacky. Alternatively, use a stand mixer with a dough hook on medium speed for 6–7 minutes.
- 4
- 5
Divide and rest
Punch down the risen dough and divide into two equal portions for two 10–12" pizzas (or keep whole for one larger pizza). Shape each portion into a tight ball, place on a lightly oiled tray, cover, and rest 20–30 minutes to relax the gluten before shaping.
Assembly & Bake
- 6
Preheat oven
Place a pizza stone or inverted heavy baking sheet on the middle rack and preheat the oven to 500°F (260°C) for at least 45 minutes. If using a home oven that reaches 550°F (290°C), preheat to that higher temperature for a crisper crust.
- 7
Shape dough
On a lightly floured surface or on a board dusted with semolina/cornmeal, gently stretch or roll each dough ball into a 10–12" round. Work from the center outward, leaving a slightly thicker rim for the crust. Transfer the shaped dough to a pizza peel or an inverted baking sheet dusted with semolina.
- 8
Oil base
Brush the surface of the dough lightly with about 1 tablespoon of olive oil distributed between the pizzas (reserve remaining oil for finishing). This will help the cheeses adhere and create a glossy, slightly crisp surface.
- 9
Layer cheeses
Tear or slice the Fior di Latte into pieces and distribute evenly over the dough, leaving the rim clear. Scatter the provolone pieces evenly on top of the Fior di Latte. Finally, dot the pizza with small spoonfuls of crumbled Gorgonzola so the blue cheese flavor appears in concentrated pockets. Ensure all cheese quantities are used across the pizzas (about 8 oz fior di latte, 4 oz provolone, 2 oz gorgonzola total).
- 10
Bake
Slide the pizza onto the preheated stone or baking sheet. Bake 7–9 minutes (if oven at 500°F) or 5–7 minutes (if hotter oven) until the crust is golden and blistered and cheeses are melted and slightly bubbling. Rotate once halfway through baking for even color.
- 11
Finish
Remove the pizza from the oven. Drizzle the remaining olive oil over the hot pizza (about 1 tablespoon total), sprinkle dried oregano evenly, and finish with a small pinch of coarse salt and a crack of black pepper. Let rest 2–3 minutes before slicing to let cheeses settle.