4 Queso / 4 Cheeses Pizza Recipe

Activate yeast

In a small bowl, combine warm water (about 105–115°F / 40–46°C), sugar, and active dry yeast. Stir gently and let sit 5–10 minutes until foamy.

Mix dough

In a large mixing bowl (or stand mixer fitted with dough hook), combine flour and salt. Add the foamy yeast mixture and 1 tablespoon olive oil. Mix until ingredients come together into a shaggy dough (about 2–3 minutes by mixer, longer by hand).

Knead

Knead on a lightly floured surface for 6–8 minutes until smooth and slightly elastic (or 4–5 minutes in a stand mixer). If dough is too sticky, add flour 1 tablespoon at a time; it should be tacky but not sticky.

First rise

Form dough into a ball, place in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 60–75 minutes.

Shape dough

Punch down dough, transfer to a lightly floured surface, and shape into a 12–14 inch round (or two 10–11 inch pizzas). Use your fingers to stretch from the center outward to create a thin center and a slightly thicker edge. Transfer to a pizza peel or baking sheet dusted with semolina or cornmeal.

Prepare cheeses

While dough is rising or resting, place ricotta in a bowl and stir in a pinch of salt and 1/4 teaspoon freshly ground black pepper to season. Crumble the gorgonzola into small pieces. Shred or measure mozzarella and grate the parmesan.

Preheat oven

Preheat oven to its highest setting (475–500°F / 245–260°C). If using a pizza stone, place it in the oven while preheating for at least 30 minutes. If using a baking sheet, preheat oven to 475°F (245°C).

Assemble pizza

Brush the shaped dough lightly with 1 tablespoon extra-virgin olive oil (reserve a little for finishing). Spread dollops of seasoned ricotta evenly across the surface (use about 1/2–3/4 cup ricotta, leaving a 1/2 inch edge). Sprinkle shredded mozzarella evenly over the center. Distribute crumbled gorgonzola in small clusters around the pizza so its flavor pockets remain distinct. Finish by sprinkling grated parmesan evenly over the top.

Season

Lightly sprinkle 1 teaspoon freshly ground black pepper and a small pinch of sea salt over the cheese. Drizzle a little extra-virgin olive oil (about 1 teaspoon) over the top for sheen and better browning.

Bake

Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake 8–12 minutes until the crust is golden and blistered and the cheeses are bubbly and slightly browned in spots. Oven times vary; watch closely after 7 minutes.

Rest and finish

Remove pizza from oven and let rest 1–2 minutes. If using, brush the crust lightly with garlic-infused olive oil or melted butter and sprinkle red pepper flakes to taste for a touch of heat.

Add basil & serve

Scatter fresh basil leaves over the hot pizza (optional). Cut into 6–8 slices and serve immediately.