Pizza Dour Cheeses Quattro Formaggi Recipe

Activate yeast

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

In a large mixing bowl combine flour and salt. Make a well, add the foamy yeast mixture and olive oil. Mix until a shaggy dough forms.

Turn dough onto a lightly floured surface and knead 8–10 minutes until smooth and elastic. Alternatively use a stand mixer with dough hook for 5–7 minutes.

Form dough into a ball, place in a lightly oiled bowl, cover with plastic wrap or a towel and let rise in a warm place until doubled, about 1 to 1½ hours.

After rising, punch dough down and divide if making two small pizzas or keep whole for one 12–14 inch pizza. Let rest 10 minutes before shaping.

While dough is rising, make the sauce: heat 1 tbsp olive oil in a small saucepan over medium heat. Add minced garlic and cook 30–45 seconds until fragrant but not browned.

Add tomato passata or crushed tomatoes, dried oregano, 1 tsp salt and ½ tsp black pepper. Simmer on low for 10–12 minutes until slightly thickened. Taste and adjust seasoning.

Stir in the roasted olives and sliced sundried tomatoes into the sauce (reserve a few pieces for topping if you prefer). Keep warm off the heat until assembly.

Preheat oven to highest setting (475–500°F / 245–260°C). If using a pizza stone, place it in the oven to preheat for at least 30 minutes. If using a baking sheet, lightly oil or dust with cornmeal.

On a lightly floured surface, stretch or roll dough into a 12–14 inch round, leaving a slightly thicker rim for the crust. Transfer to a pizza peel or prepared baking sheet.

Brush the dough surface lightly with 1 tbsp extra-virgin olive oil (optional, for a crisper rim). Spoon an even layer of the tomato-olive-sundried tomato sauce over the dough, leaving the rim bare.

Evenly distribute shredded mozzarella, crumbled goat cheese, shredded fontina and grated parmesan over the sauced dough. Aim for even coverage so the four cheeses bake together.

Scatter the thinly sliced bell peppers and red onion across the cheese layer. Reserve a few roasted olives and sundried tomato slices to place on top after baking if desired.

Bake in the preheated oven for 8–12 minutes, or until the crust is golden and the cheeses are bubbling and beginning to brown in spots. Baking time will vary with oven temperature and pizza thickness.

Remove pizza from oven. If using, scatter reserved roasted olives and sundried tomato slices on top. Let rest 2–3 minutes.

Toss shredded lettuce lightly with 1 tbsp extra-virgin olive oil, ¼ tsp salt and ¼ tsp pepper (this is for serving as a fresh bed or garnish).

Slice pizza and serve atop or alongside the dressed lettuce. Garnish with fresh basil leaves if using.