Triple Cheese Recipe

Activate yeast

In a small bowl, combine warm water (about 100–110°F / 38–43°C) with sugar and sprinkle the active dry yeast on top. Stir once, let sit 5–7 minutes until foamy.

Mix dough

In a large bowl or stand mixer fitted with a dough hook, combine the flour and salt. Add the foamy yeast mixture and 2 tablespoons olive oil. Mix until a shaggy dough forms, about 2–3 minutes by mixer or 5–7 minutes by hand.

Knead

Knead the dough until smooth and elastic, about 6–8 minutes by hand or 4–6 minutes in a mixer on medium speed. Dough should be soft, slightly tacky but not sticky; add small additional flour (1–2 tsp) if overly sticky.

First rise

Lightly oil a large bowl and 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 in size, about 60–75 minutes.

Shape

Punch down the risen dough and transfer to a lightly floured surface. Divide into 2 equal portions for two medium pizzas (or keep whole for one large). Shape each portion into a tight ball, cover and rest 15 minutes.

Prepare garlic

Peel and finely mince or grate the garlic cloves.

Cook sauce

Heat 1 tablespoon olive oil in a small saucepan over medium-low heat. Add the minced garlic and cook, stirring, about 30–45 seconds until fragrant but not browned. Add the passata (or crushed tomatoes), dried oregano, salt and black pepper. Stir and simmer gently for 6–8 minutes to thicken slightly. Taste and adjust seasoning. Remove from heat and let cool to room temperature.

Preheat oven

Place a pizza stone or an inverted baking sheet on the middle rack and preheat the oven to 500°F (260°C) for at least 30 minutes. If using a pizza steel, preheat the same way.

Stretch dough

On a lightly floured surface dusted with cornmeal or semolina, flatten one dough ball into a disk. Use your hands to stretch the dough to a 10–12 inch round, keeping a slightly thicker rim for the crust. Transfer the stretched dough to a pizza peel or another inverted baking sheet dusted with cornmeal.

Add sauce

Spread about 1/2 cup of the prepared tomato sauce evenly over the dough, leaving a 1/2-inch border around the edge.

Add cheeses

Distribute half of the shredded fontina (2 oz) and half of the shredded or torn fresh mozzarella (4 oz) evenly over the sauced dough. Finish with about half of the grated Parmesan (0.5 oz) sprinkled over the top. For the characteristic triple-cheese melt, layer cheeses so they overlap slightly for even melting.

Bake

Slide the pizza onto the preheated stone or baking sheet. Bake at 500°F (260°C) until the crust is golden and cheese is bubbling and lightly browned in spots, 8–10 minutes (time may vary depending on oven and stone). Rotate once halfway through baking for even coloring.

Finish

Remove the pizza from the oven. Drizzle with 1/2 teaspoon extra virgin olive oil and scatter fresh basil leaves over the hot pizza. Let rest 2–3 minutes, then slice and serve. Repeat assembly and baking for the second dough ball.