Four Cheese Recipe

Preheat oven

Place a pizza stone or inverted heavy baking sheet in the oven and preheat to 500°F (260°C) for at least 45 minutes. If you have a pizza steel, use it and preheat similarly. High heat yields the best crust.

Prepare dough

If using refrigerated dough, remove from fridge 30–60 minutes before stretching so it's easier to shape. On a lightly floured surface, gently press or stretch dough into a 12-inch round (or your preferred size), leaving a slightly thicker 1/2–3/4-inch rim for the crust. Transfer dough to a piece of parchment or a well-floured pizza peel dusted with semolina or cornmeal to prevent sticking.

Dress the base

Brush the outer 1/2 inch of the rim lightly with 1 tsp olive oil to help it brown. Spread the pizza sauce evenly over the surface with the back of a spoon, leaving the rim exposed. Use about 3 tablespoons of sauce, spreading in a thin, even layer to avoid making the crust soggy.

Layer cheeses

Start with the fontina: sprinkle the 2 oz shredded fontina evenly over the sauced surface to create a melty base. Distribute the torn or sliced fresh mozzarella (6 oz) in even pieces so the cheese melts uniformly but leaves small pockets for bubbling. Scatter the 1 oz grated asiago lightly over the top to add savory, nutty notes. Finish by dotting the pizza with small clusters of the 1 oz crumbled gorgonzola—these should be spaced so their strong flavor is balanced across the pizza.

Optional finish before baking

If you like a slightly drier surface, grate 1 tsp Parmesan lightly over the cheeses. Avoid overloading with wet cheeses to keep a crisp crust.

Bake

Slide the pizza (on parchment or peel) onto the preheated stone or baking sheet. Bake at 500°F (260°C) for 7–10 minutes, rotating once halfway through if your oven has hot spots. Bake until the crust is golden and blistered and the cheeses are melted, bubbling, and beginning to brown in places. Total bake time will vary with oven and stone; watch closely after 6 minutes.

Rest and garnish

Use a peel or spatula to remove the pizza to a cutting board. Let it rest 2–3 minutes to set the cheeses. Sprinkle with freshly ground black pepper to taste (about 1 tsp), tear and scatter fresh basil leaves if using, and add a light pinch (about 1/4 tsp) of crushed red pepper flakes if desired. Finish with a light dusting of extra Parmesan if you like.

Slice and serve

Slice into 6–8 slices and serve immediately while hot and melty. Leftovers may be reheated in a hot oven or skillet for best texture.