3 Cheese & Garlic Pizza Recipe

Activate yeast

In a small bowl, combine warm water (about 105–115°F / 40–46°C) with sugar and active dry yeast. Stir gently and let sit 5–8 minutes until foamy.

Mix dough

In a large bowl, whisk together the flour and salt. Make a well in the center and add the foamy yeast mixture and 2 tbsp olive oil. Stir with a wooden spoon until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. Alternatively, knead with a stand mixer and dough hook on medium speed for 6–7 minutes.

First rise

Lightly oil a clean bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm draft-free spot until doubled, about 60–90 minutes.

Shape

Punch down the risen dough and turn onto a lightly floured surface. For one 12–14" pizza, shape into a round and let rest 10 minutes to relax the gluten before stretching.

Prepare garlic butter

While the dough is rising or resting, melt the unsalted butter in a small saucepan over low heat. Add olive oil and minced garlic and cook gently 1–2 minutes until fragrant but not browned.

Season

Remove from heat and stir in chopped parsley, 1 tsp salt and 1 tsp black pepper. Reserve about 1 tbsp of the garlic butter to brush the crust later; the remainder will be used as the base sauce.

Preheat oven

Place a pizza stone or inverted baking sheet in the oven and preheat to 500°F (260°C) for at least 30 minutes. If using a home oven that doesn't reach 500°F, preheat to the highest temperature available.

Prepare peel or pan

Lightly dust a pizza peel or sheet with cornmeal or semolina to prevent sticking. Transfer the rested dough to the peel and stretch into a 12–14 inch round by pressing from the center outward, leaving a slightly thicker edge for the crust.

Add garlic butter base

Using the back of a spoon or a pastry brush, spread the reserved garlic butter mixture evenly over the dough, leaving a 1/2-inch border for the crust.

Add cheeses

Evenly distribute the shredded mozzarella over the garlic butter base. Sprinkle the fontina (or provolone) evenly on top, then finish with the grated Parmesan. For even melting, leave the Parmesan mostly toward the center and lightly across the pie.

Finish and bake

Sprinkle red pepper flakes over the cheese if using. Slide the pizza onto the preheated stone or baking sheet. Bake 8–12 minutes at 500°F (260°C), or until the crust is golden and the cheese is bubbling with small brown spots. Baking time will vary with oven and stone temperature.

Brush crust & rest

Remove pizza from oven. Immediately brush the crust edge with the reserved 1 tbsp garlic butter for extra gloss and flavor. Let rest 2–3 minutes to set before slicing.

Slice into 6–8 pieces and garnish with a light sprinkle of extra Parmesan or chopped parsley if desired. Serve hot as a starter or sharing plate.