Four Cheese Recipe

Activate yeast

In a small bowl, combine warm water (should be about 100–110°F / 38–43°C), sugar, and active dry yeast. Stir gently and let sit 5–7 minutes until foamy.

In a large mixing bowl, combine the flour and salt. Make a well in the center and add the foamy yeast mixture and 1 tablespoon olive oil.

Mix with a wooden spoon or your hands until a shaggy dough forms. Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. If the dough is sticky, sprinkle small additional amounts of flour (up to 2 tbs).

Lightly oil a clean bowl, place the dough inside, turn to coat with oil, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 1–1.5 hours.

When risen, punch down the dough, divide if making multiple pizzas (this recipe makes one large 12–14" pizza), and let rest 10 minutes before shaping.

While the dough is rising (or up to a day ahead), make the simple tomato sauce. In a small saucepan, warm 1 tablespoon olive oil over medium heat. Add the minced garlic and sauté briefly, about 30 seconds, until fragrant but not browned.

Add the crushed tomatoes, dried oregano, salt, black pepper, and red pepper flakes if using. Reduce heat to low and simmer gently 10–12 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning. Remove from heat and let cool to room temperature before using.

Preheat your oven as hot as it will go (500–550°F / 260–290°C) with a pizza stone or inverted baking sheet on the middle rack for at least 30 minutes. If using a baking steel, same approach.

Lightly dust a pizza peel or a sheet of parchment with the cornmeal or flour. Gently stretch or roll the dough into a 12–14" round on a floured surface, keeping a slightly thicker rim for the crust. Transfer the shaped dough to the prepared peel or parchment.

Spread a thin layer (about 1/2 cup) of the cooled tomato sauce over the dough, leaving a 1/2–3/4" border for the crust. Avoid over-saucing—this is a cheese-forward pizza.

Distribute the cheeses evenly: scatter the shredded provolone first, then the torn or shredded mozzarella, dot the surface with crumbled gorgonzola, and finally sprinkle the grated parmigiano-reggiano evenly across the top. Aim for balanced coverage so no single cheese overwhelms another.

Drizzle the assembled pizza lightly with 1 tablespoon olive oil, especially around the crust edge (this promotes browning and flavor).

Slide the pizza onto the preheated stone or baking sheet (using the peel or transferring the parchment) and bake 8–12 minutes, depending on oven temperature, until the crust is blistered and golden and the cheeses are melted, bubbling, and beginning to brown in spots. Watch closely after 8 minutes.

If desired, for extra blistering, broil on high for 30–60 seconds at the end—watch continuously to prevent burning.

Remove the pizza from the oven. Let rest 2 minutes, then scatter fresh basil leaves over the top if using, and finish with a light drizzle of olive oil. Slice and serve immediately.