4 Cheese Pizza Recipe

Activate yeast

Pour warm water (about 105–115°F / 40–46°C) into a small bowl. Stir in sugar and sprinkle the active dry yeast on top. Let sit 5–10 minutes until foamy.

Make dough

In a large bowl combine flour and salt. Make a well in the center and add the foamy yeast mixture and 2 tbs olive oil. Mix with a wooden spoon until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead 8–10 minutes until smooth and elastic. If dough is very sticky, add up to 2 tablespoons more flour, a little at a time.

First rise

Lightly oil a clean bowl with 1 tbs olive oil, place the dough inside, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled, about 60–90 minutes.

Shape

Punch down the dough, transfer to a floured surface and shape into a 12–14 inch round (for a single pizza) by pressing and stretching with your hands or rolling lightly with a rolling pin. Place on a pizza peel or an oiled baking sheet/pizza pan. Let rest 10 minutes before adding sauce.

Prepare sauce

In a small saucepan, heat 1 tbs olive oil over medium heat. Add minced garlic and cook 20–30 seconds until fragrant (do not brown). Add crushed tomatoes, dried oregano, salt, black pepper and optional sugar. Simmer gently 8–10 minutes to thicken slightly. Taste and adjust seasoning. Remove from heat and let cool slightly.

Preheat oven

Place a pizza stone in the oven if using and preheat to 500°F (260°C) for at least 30 minutes. If using a baking sheet, preheat oven to 475°F (245°C).

Assemble pizza

Brush the shaped dough edge lightly with 1 tbs olive oil to encourage browning. Spread an even layer (about 1/2 to 3/4 cup) of the prepared tomato sauce over the dough, leaving a 1/2–1 inch border for the crust. Sprinkle the cheeses evenly: start with the shredded mozzarella, then distribute provolone and Swiss, and finish by scattering the finely grated Parmesan over the top for flavor and a slight crust. If desired, sprinkle crushed red pepper.

Bake

Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake until the crust is golden and cheese is bubbling and lightly browned, 8–12 minutes on a 500°F stone or 12–16 minutes on a 475°F baking sheet. Rotate halfway through for even browning.

Finish

Remove pizza from oven. Let rest 2–3 minutes, then scatter fresh basil leaves if using. Slice and serve immediately.