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Ingredients
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Dough
Sauce
Cheeses & Toppings
For Assembling/Baking
Method
Dough
- 1
Activate yeast
Warm 1 1/2 cups water to about 105–110°F (warm to the touch, not hot). In a small bowl, stir the yeast and sugar into the warm water. Let sit 5–10 minutes until foamy.
- 2
Mix dough
In a large mixing bowl combine 3 1/2 cups flour and 1 1/2 tsp 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.
- 3
Knead
Turn dough out onto a lightly floured surface and knead for 8–10 minutes until smooth, elastic, and slightly tacky. If using a stand mixer, knead with the dough hook on medium for 6–8 minutes.
- 4
First rise
Lightly oil a large bowl with 1 tsp olive oil, place dough in the bowl, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free spot until doubled, about 1–1 1/2 hours.
- 5
Divide and cold ferment (optional)
Punch down the dough and divide into two equal pieces for two 12" pizzas (or keep whole for one large). Shape each into a tight ball. For best flavor, place balls in lightly oiled containers, cover, and refrigerate for 12–48 hours. If using immediately, let rest 20–30 minutes before shaping.
Sauce
- 6
Prepare tomatoes
Crush the 14 oz canned whole tomatoes by hand in a bowl or pulse briefly in a blender for a few 1-second pulses to retain a slightly chunky texture.
- 7
Season sauce
In a small bowl stir together the crushed tomatoes, 1 tbsp extra-virgin olive oil, 1 minced garlic clove, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Taste and add red pepper flakes to taste if you want a little heat. Do not cook—the sauce is meant to be bright and fresh.
Cheeses & Toppings
- 8
Prepare cheeses
Drain the fresh mozzarella thoroughly on paper towels to remove excess moisture and tear it into bite-sized pieces. Shred the fontina and grate the grana padano or parmigiano. Crumble the gorgonzola into small pieces. Toss the shredded cheeses lightly so they're ready to distribute evenly.
- 9
Season basil
Stack basil leaves, roll them and thinly slice (chiffonade) or leave whole for tearing. Keep fresh until after baking for maximum aroma.
Assembling & Baking
- 10
Preheat oven
Place a pizza stone or heavy baking steel on the middle rack and preheat the oven to its highest setting (500–550°F, 260–290°C) for at least 45 minutes. If you do not have a stone, preheat a heavy baking sheet inverted.
- 11
Shape dough
On a lightly floured surface, flatten one dough ball into a disk. Using your hands, gently press and stretch the dough from the center outward to form a 12" round, leaving a slightly thicker rim. Avoid using a rolling pin if you want a lighter crust. Dust a pizza peel or inverted baking sheet with 2 tsp semolina or cornmeal and lightly oil it with 1 tsp olive oil so the pizza slides easily.
- 12
Sauce and cheese
Spread about 1/2 cup of the prepared tomato sauce over the dough, leaving the outer rim bare. Scatter the torn fresh mozzarella evenly, then distribute the shredded fontina, crumbled gorgonzola, and finally sprinkle the grated grana padano evenly (use the cheeses in that order to help melting distribution). Drizzle a little extra-virgin olive oil (about 1 tsp) over the top and grind salt and pepper to taste.
- 13
Bake
Slide the assembled pizza onto the preheated stone/steel and bake for 8–12 minutes, rotating once halfway through, until the crust is blistered and golden and cheeses are bubbling and slightly browned in spots. Baking time will vary with oven temperature and stone heat.
- 14
Finish
Remove pizza from oven and immediately scatter the fresh basil leaves on top. Let rest 2–3 minutes so the cheeses set slightly. Sprinkle a pinch of coarse sea salt and a crack of black pepper to taste. Slice and serve hot.