Four Cheeses And Truffle Recipe

Mix and Proof Dough

In a large bowl, combine 3 cups all-purpose flour, 1 tsp instant yeast, 1 tsp salt, and 1 tsp sugar. Stir to combine. Make a well in the center and add 1 cup warm water and 1 tbsp olive oil. Mix with a wooden spoon or by hand until a shaggy dough forms.

Turn the dough out onto a lightly floured surface and knead for 7–10 minutes until smooth and elastic. If dough is very sticky, add flour 1 tbsp at a time (avoid adding too much).

Place the dough in a lightly oiled bowl, cover tightly with plastic wrap or a damp towel, and let rise in a warm place for 60–90 minutes or until doubled in size.

When risen, punch the dough down, divide if making two smaller pizzas (this recipe is sized for one 12–14 in pizza), and let rest 10 minutes before shaping.

Prepare Creamy Base

While the dough rises (or in the last 15 minutes), make the white sauce. In a small saucepan over medium-low heat, melt 1 tbsp unsalted butter. Add 1 tsp minced garlic and cook for 30 seconds until fragrant, taking care not to brown it.

Stir in 1 cup light cream and warm gently. Add 1 tsp salt, 1/2 tsp freshly ground black pepper and 1/8 tsp grated nutmeg (optional). Simmer very gently for 3–4 minutes until slightly thickened. Remove from heat and let cool slightly; the sauce should be pourable but not runny.

Preheat Oven

Preheat oven to 500°F (260°C) and place a pizza stone or heavy baking sheet inside while the oven heats. Allow at least 30 minutes for the stone/sheet to become very hot.

Shape the dough on a lightly floured surface to a 12–14 inch round. Transfer to a pizza peel or an inverted baking sheet dusted with flour or semolina to prevent sticking.

Brush the dough edge lightly with 1 tbsp extra virgin olive oil to encourage browning.

Spread the warm cream base evenly over the dough, leaving a 1/2–3/4 inch rim for the crust.

Evenly distribute cheeses: sprinkle 1.5 cups shredded fresh mozzarella first, then scatter 3/4 cup shredded fontina. Crumble 1/2 cup gorgonzola across the surface in small pockets for tangy bursts. Finish with 1/2 cup finely grated parmesan sprinkled over the top to create a savory crust.

Slide the pizza onto the preheated stone or baking sheet and bake for 8–12 minutes, rotating once at the halfway point, until the crust is golden and blistered and cheeses are melted and bubbling. Oven times vary; watch for a nicely colored crust and some caramelization on the cheese.

Finish and Serve

Remove the pizza from the oven and let rest on the peel or rack for 1–2 minutes. Drizzle 1 tsp imported truffle oil in a light, even pattern over the hot pizza (truffle oil is potent; do not overuse).

Scatter 1 tbsp fresh thyme leaves (or chopped parsley) across the pizza and finish with a light pinch (about 1/4 tsp) of coarse sea salt if desired to heighten flavors.

Slice and serve immediately. Leftovers can be reheated in a hot oven (375°F / 190°C) for 5–8 minutes to re-crisp the crust.