Four Cheese Pizza Recipe

Bloom yeast

In a small bowl, combine warm water (240 ml), sugar (1 tsp) and active dry yeast (7 g). Stir gently and let sit 5–10 minutes until foamy and fragrant.

Mix dough

In a large bowl or stand mixer fitted with dough hook, combine 3.5 cups all-purpose flour and 2 tsp fine sea salt. Add the yeast mixture and 2 tbs olive oil. Mix until a shaggy dough forms, then knead by machine 6–8 minutes (or by hand 10–12 minutes) until smooth and elastic.

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 spot until doubled, about 1–1.5 hours.

Divide and cold ferment (optional)

Punch dough down, divide into one 12–14 inch pizza portion (or two smaller). For more flavor, place portion(s) in an oiled container, cover, and refrigerate for 24–48 hours. Bring to room temperature 60–90 minutes before shaping.

Combine 2 cups shredded mozzarella, 1 cup shredded provolone, 3/4 cup grated gruyère and 1/2 cup finely grated pecorino Romano in a bowl. Toss gently to blend so the stronger pecorino and gruyère are evenly distributed. Keep chilled until ready to use.

Prepare sauce

In a small bowl combine 3/4 cup tomato sauce, 1 tsp minced garlic and 1/2 tsp dried oregano. Season with 1/4 tsp salt and a pinch of black pepper. Do not overload — sauce should be lightly spreadable to avoid soggy crust.

Preheat oven or brick oven

If using a home oven, preheat to the highest setting (500–550°F / 260–290°C) with a pizza stone or steel in place for at least 45 minutes. If using a brick oven, ensure it's at pizza temperature (~700–900°F / 370–480°C) depending on oven design and follow safety guidance.

Shape dough

On a lightly floured surface, press and stretch the dough into a 12–14 inch round, maintaining a slightly thicker edge for the rim. Avoid overworking to keep crust airy.

Sauce and cheese

Place shaped dough on a peel dusted with semolina or flour. Brush the edge lightly with 1 tbs olive oil. Spread a thin, even layer of the prepared tomato sauce over the dough, leaving a 1/2–1 inch border. Sprinkle the combined four-cheese blend evenly over the sauce, distributing pecorino a bit more toward the center so it melts into the other cheeses.

Bake

Slide pizza onto preheated stone/steel (or into brick oven). Bake at home oven 8–12 minutes until crust is deep golden and cheese is bubbling with small golden spots. In a very hot brick oven, bake 90 seconds–3 minutes depending on temperature — watch closely to prevent burning. Rotate once if using a home oven for even browning.

Remove pizza to a cutting board. Immediately sprinkle the remaining 1/2 tsp coarse sea salt and 1/4 tsp freshly ground black pepper over the top to taste. Scatter 1/2 cup micro basil across the pizza. If desired, finish with a light pinch of red pepper flakes (optional). Let rest 2 minutes, slice and serve hot.