3 Cheese & Garlic Pizza (v, Gfa) Recipe

Activate yeast and mix dough

In a small bowl, combine warm water (about 105–115°F / 40–46°C), sugar and yeast. Stir gently and let sit 5–8 minutes until foamy. In a large mixing bowl combine flour and salt. Make a well and add activated yeast mixture and olive oil. Stir until a shaggy dough forms.

Knead and proof

Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic (or 4–5 minutes in a stand mixer with dough hook). Form into a ball, lightly oil the bowl, place dough back in, cover with plastic wrap or a damp towel and let rise in a warm place until doubled, about 1–1.5 hours. For quicker use, let rest 30 minutes — dough will be slightly less airy.

Preheat oven

Place a pizza stone or inverted heavy baking sheet on the middle rack and preheat oven to the highest setting (475–500°F / 245–260°C) for at least 30 minutes so the surface is very hot.

Shape crust

When dough has risen, punch down and divide to make one 12-inch pizza (this recipe makes one medium pizza serving 2–3 as a starter). On a lightly floured surface, stretch or roll the dough into a 12-inch round, leaving a slightly thicker edge for the crust. Transfer to a piece of parchment paper or a lightly floured pizza peel.

Make garlic butter

Melt the unsalted butter in a small pan over low heat or in a microwave (about 20–30 seconds). Remove from heat and stir in minced garlic, chopped parsley, lemon zest (if using) and a pinch of salt. Let sit 2 minutes so garlic mellows into the butter.

Brush base

Just before adding cheese, use a pastry brush or spoon to evenly brush the garlic butter over the stretched pizza dough, concentrating on the inner base but leaving the outer rim slightly less coated for a crispier crust.

Assemble cheeses

Combine shredded mozzarella and fontina (or provolone) in a bowl and toss with a small drizzle of olive oil to help even melting. Evenly distribute the shredded cheeses over the buttered pizza base, leaving the rim exposed. Sprinkle grated parmesan evenly across the top. Add a light crack of black pepper and chilli flakes if desired.

Bake pizza

Carefully slide the pizza (on parchment or peel) onto the preheated pizza stone or inverted baking sheet. Bake 8–12 minutes at high heat until the crust is golden and blistered in spots and the cheeses are melted, bubbling and beginning to brown. Baking time depends on oven temperature and stone heat; rotate halfway if browning unevenly.

Finish and rest

Remove pizza from oven and let rest 2 minutes. If desired, brush the crust edge with any remaining garlic butter for extra flavor and sheen. Scatter fresh basil leaves and an extra sprinkle of grated parmesan before slicing.

Slice the pizza into 6–8 wedges and serve immediately as a starter or sharing plate. Offer extra chilli flakes, grated parmesan or olive oil at the table.