Al Formaggio V Recipe

preheat

Preheat your oven to 240°C (460°F). If you have a pizza stone, place it on the lowest rack while preheating. Otherwise use a rimmed baking sheet turned upside down.

Divide or shape the 400 g pizza dough into a single oval or rectangle roughly 30 x 20 cm (12 x 8 in). On a lightly floured surface, press and stretch the dough to about 1–1.5 cm (3/8–1/2 in) thick, leaving a slightly thicker rim around the edge.

Brush the dough surface lightly with 2 tbs extra-virgin olive oil and sprinkle evenly with 1 tsp fine sea salt. Transfer the dough to parchment paper or a well-floured pizza peel for easy transfer to the oven.

In a small bowl, combine 50 g softened unsalted butter, 3 minced garlic cloves, 2 tbs finely chopped parsley, 1 tbs chopped oregano, 0.5 tsp lemon zest (if using) and 0.25 tsp black pepper. Mix until fully incorporated into a smooth, spreadable garlic-herb butter.

Taste and adjust seasoning (add a pinch of salt if needed). Reserve about one-third of the mixture for brushing after baking and use the rest to spread over the dough now.

Using an offset spatula or the back of a spoon, spread an even layer of garlic-herb butter over the oiled dough, leaving the rim mostly free to puff and crisp.

Distribute the cheeses in layers for even melting: first sprinkle the 40 g grated Parmesan evenly over the garlic-buttered dough (this helps create a slightly crisp, savory base).

Scatter 100 g shredded fontina or provolone over the Parmesan for good melt and flavor, leaving some space near the edges.

Finish with 200 g fresh shredded or torn mozzarella distributed evenly. Gently press the cheeses into the dough slightly so they adhere and melt into one another.

Optionally sprinkle 0.5 tsp crushed red pepper flakes over the top for a subtle heat.

Slide the prepared pizza bread (on parchment) onto the preheated pizza stone or inverted baking sheet. Bake at 240°C (460°F) for 10–14 minutes until the crust is golden and the cheeses are bubbling and beginning to take on light golden brown spots.

During the last 1–2 minutes of baking, brush the reserved one-third garlic-herb butter over the crust edge and any exposed dough to give it gloss and extra flavor.

Remove from the oven and immediately drizzle 1 tsp extra-virgin olive oil over the cheese surface. Sprinkle the 6 torn fresh basil leaves over the top if using.

Let the pizza bread rest 2–3 minutes to set, then cut into 6–8 starter portions and serve warm.