Four Cheese Pizza Recipe

Proof the yeast

In a small bowl, combine warm water (about 105–115°F / 40–46°C), sugar, and active dry yeast. Stir briefly and let sit 5–10 minutes until foamy.

In a large bowl or stand mixer fitted with a dough hook, combine flour and salt. Add the foamy yeast mixture and olive oil. Mix until a shaggy dough forms, then knead by hand 8–10 minutes or in the mixer 5–7 minutes until smooth and elastic.

Form dough into a ball. Lightly oil a clean bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled in size, about 1 to 1¼ hours.

After rising, punch down dough and divide into two equal portions for two medium pizzas (or keep whole for one large). Let rest 10 minutes before shaping.

While dough is rising, make the sauce. Warm 1 tablespoon olive oil in a small saucepan over medium heat. Add whole garlic clove and cook 30–45 seconds until fragrant but not browned.

Add crushed tomatoes (or passata), dried oregano, salt, pepper, and optional sugar. Stir and bring to a gentle simmer. Reduce heat to low and simmer 10–15 minutes to slightly thicken and develop flavor. Remove and discard the garlic clove. Taste and adjust seasoning.

Let sauce cool slightly before assembling pizza. The quantity makes enough for two medium pizzas (about 1/2 cup per pizza).

Preheat oven to 500°F (260°C) with a pizza stone or inverted baking sheet on the middle rack for at least 30 minutes. If using a home oven without that high temperature, preheat to its highest setting (475–500°F).

On a lightly floured or cornmeal-dusted surface, stretch or roll one portion of dough into a 10–12 inch round. Transfer to a pizza peel or an inverted baking sheet dusted with cornmeal/flour to prevent sticking.

Spread about 1/2 cup of the tomato sauce over the dough, leaving a 1/2-inch edge for the crust.

Distribute cheeses: scatter half of the shredded fontina (about 1/2 cup), half of the torn/shredded fresh mozzarella (4 oz), and sprinkle about 2 tablespoons each of grated Parmesan and grated Romano across the surface. The combination of cheeses should be balanced so the pizza melts evenly and has an assertive savory flavor.

Drizzle very lightly (about 1/4 tsp) of olive oil over the top and add a few torn basil leaves if desired (save most basil for finishing after baking).

Slide the pizza onto the preheated stone or baking sheet. Bake 7–10 minutes at 500°F, or until the crust is golden and blistered and cheeses are melted and slightly browned in spots. Baking time will vary depending on oven and stone.

Remove pizza from oven. Immediately sprinkle remaining grated Parmesan and Romano if you want an extra sharp finish, and scatter remaining fresh basil leaves. Let rest 2–3 minutes, then slice and serve.

Repeat assembly and baking for the second dough portion.