Four Cheese Recipe

preheat

Place a pizza stone or heavy baking sheet in the oven and preheat to 500°F (260°C) for at least 30 minutes. If you have a pizza steel, use that.

Lightly dust a work surface with 2–3 tablespoons (part of the flour amount) of flour. Stretch or roll the dough into a roughly 12" (30 cm) round, keeping an even thickness and leaving a slightly thicker rim for the crust.

Transfer the stretched dough to a piece of parchment paper or a well-floured pizza peel. Brush the outer 1/2"–3/4" rim lightly with 1 tablespoon olive oil to encourage browning.

Evenly scatter the shredded/torn mozzarella over the dough, leaving the oiled rim clear. Distribute spoonfuls of ricotta (about 1–2 tablespoons per dollop) in 6–8 small mounds across the surface so they melt into pockets.

Sprinkle the crumbled gorgonzola in small amounts around the pie to provide bursts of flavor — you do not want large concentrated piles. Finish by grating or sprinkling the finely grated Parmesan evenly over the top.

Slide the parchment (or use the peel) onto the preheated stone/steel. Bake at 500°F (260°C) for 7–10 minutes, rotating once after 4–6 minutes if your oven has hot spots. Bake until the crust is golden and blistered and the cheeses are melted and just beginning to brown in spots.

If you prefer a crisper top, switch the oven to broil for 30–60 seconds, watching very closely to avoid burning.

Remove the pizza from the oven using the peel and transfer to a cutting board. Let rest 1–2 minutes before finishing.

While the pizza bakes, toss the arugula with 1 teaspoon lemon juice, 1 teaspoon extra-virgin olive oil, and a pinch of salt and pepper to lightly dress it. This will wilt slightly when placed on the hot pizza and adds brightness.

Thinly slice the apple. If you want them softer, briefly toss the slices in a bowl with a squeeze of lemon and let sit for 2–3 minutes; otherwise use raw for crunch and contrast.

After the pizza rests 1–2 minutes, arrange the apple slices evenly over the hot cheese, then mound the dressed arugula on top.

Lightly drizzle 1/2 teaspoon truffle oil over the assembled pizza. Sprinkle the sea salt and freshly ground black pepper evenly. Let sit 1 minute so flavors settle.

Slice into 6–8 slices and serve immediately. Offer extra grated Parmesan or an additional drizzle of truffle oil at the table if desired.