Four Cheese Symphony Pizza Recipe

Activate yeast

In a small bowl, stir the warm water and sugar until dissolved. Sprinkle the active dry yeast over the surface and let sit 5–10 minutes until foamy and bubbly.

Mix dough

In a large mixing bowl (or stand mixer bowl), combine the flour and salt. Make a well in the center, add the foamy yeast mixture and 2 tablespoons olive oil. Stir with a wooden spoon or dough hook until a rough dough forms.

Knead

Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic (or knead with a stand mixer on medium speed for 6–7 minutes). If dough is very sticky, add flour 1 tablespoon at a time.

First rise

Lightly oil a clean bowl, place the dough inside, turning to coat with oil. Cover with a clean kitchen towel or plastic wrap and let rise in a warm draft-free place until doubled, about 1 to 1¼ hours.

Divide and rest

Punch down the dough and divide into two equal portions for two 12-inch pizzas (or keep whole for one large pizza). Shape into tight balls, place on a lightly oiled tray, cover and let rest 20–30 minutes for easier stretching.

Preheat oven

Place a pizza stone or inverted heavy baking sheet on the middle rack. Preheat the oven to its highest setting (500–550°F / 260–290°C) for at least 45 minutes so the stone is thoroughly heated.

Prepare dough for baking

On a lightly floured surface or parchment paper dusted with cornmeal/semolina, gently stretch or roll one dough ball into a 12-inch round, keeping a slightly thicker rim. Avoid pressing out all the air to keep a light crust.

Brush with olive oil

Mix the minced garlic (optional) into 1 tablespoon olive oil. Lightly brush the dough surface with the garlic oil, leaving the rim untouched. This gives a subtle savory base that complements the cheeses.

Add mozzarella and cheeses

Evenly scatter the shredded mozzarella over the dough, leaving the rim clear. Sprinkle the crumbled gorgonzola in small clusters across the pie to create pockets of flavor. Lightly dust the entire surface with grated Parmesan for a savory, nutty layer.

Bake

Slide the pizza (on parchment or a peel) onto the preheated stone or baking sheet. Bake for 7–10 minutes, rotating once halfway, until the crust is puffed and golden and cheeses are melted and bubbling. Baking time will vary with oven temperature.

Finish with stracciatella and parsley

Remove the pizza from the oven. Immediately dollop spoonfuls of stracciatella across the hot pizza so it slightly melts into creamy pools. Scatter the chopped parsley over the top for brightness.

Drizzle balsamic glaze and serve

Lightly drizzle 1–2 tablespoons of balsamic glaze over the pizza in a lattice or dots. Let rest 1–2 minutes, slice, and serve hot. Repeat assembly and bake with second dough ball if making two pizzas.