Four Cheeses And Truffle (v) Recipe

Activate yeast

In a small bowl, combine the warm water (about 105–115°F / 40–46°C) with the sugar and active dry yeast. Stir gently and let sit 5–8 minutes until foamy and fragrant.

Make dough

In a large mixing bowl, whisk together the all-purpose flour and fine sea salt. Make a well in the center, add the foamy yeast mixture and the extra-virgin olive oil. Stir with a wooden spoon until a shaggy dough forms.

Knead

Turn the dough onto a lightly floured surface and knead for 6–8 minutes until smooth and slightly elastic. If dough is sticky, sprinkle up to 2 tablespoons more flour; if too dry, wet hands and continue kneading.

First rise

Lightly oil a clean bowl, place the dough inside, turning once to coat. Cover with plastic wrap or a damp kitchen towel and let rise in a warm draft-free place until doubled, about 60–75 minutes.

Shape crust

After the dough has doubled, punch down gently and transfer to a lightly floured surface. For a single 12-inch pizza, shape into a disk and let rest 10 minutes. Then stretch or roll into a 12-inch round about 1/4-inch thick, leaving a slightly thicker rim. Dust a pizza peel or baking sheet with the cornmeal or semolina to prevent sticking.

Preheat oven and prepare cheeses: Place an oven rack in the highest position (or use a pizza stone placed on the top rack) and preheat the oven to 500°F (260°C) for at least 30 minutes so it is very hot. While the oven preheats, mix the shredded mozzarella, shredded fontina, grated parmesan and crumbled gorgonzola in a bowl so the cheeses are evenly combined.

Assemble cheese on crust: Brush the stretched dough very lightly with 1/2 teaspoon olive oil (optional) to help the cheese adhere. Sprinkle the four-cheese blend evenly over the dough, leaving the outer rim uncovered. Use more or less cheese to preference but aim for an even, moderate layer so the crust cooks through.

Bake the pizza: Slide the prepared pizza onto the preheated pizza stone or a baking sheet and bake at 500°F (260°C) for 8–10 minutes, rotating once at about 6 minutes for even browning. Bake until the cheese is melted, bubbling, and edges are golden-brown with a few darker spots.

Finish with truffle and seasoning: Remove pizza from oven and immediately drizzle the imported white truffle oil evenly over the hot cheese (about 2 teaspoons total). Sprinkle the freshly ground black pepper and flaky sea salt lightly to taste. Scatter the finely chopped parsley over the top for freshness.

Rest and serve: Let the pizza rest 2 minutes to allow the cheese to set slightly, then transfer to a cutting board. Cut into 6–8 slices and serve hot. Recommend offering extra truffle oil on the side for guests who want more.