Pizza Quattro Formaggi

Ingredients

• 800 g pizza dough (divided into four portions)
• 200 g mozzarella cheese (fresh, low-moisture is preferred)
• 100 g gorgonzola cheese (crumbled)
• 100 g fontina cheese (shredded)
• 50 g parmesan cheese (freshly grated)
• 30 ml extra virgin olive oil (for drizzling)
• 8 leaf fresh basil leaves (for garnish)

Instructions

1. 1

   Preheat your oven to the highest setting, typically 250°C (480°F), with a pizza stone inside if available.

2. 2

   Roll or stretch each portion of dough on a floured surface into a 10-inch circle.

3. 3

   Evenly distribute the mozzarella and fontina across the four pizzas as the base layer.

4. 4

   Scatter the crumbled gorgonzola and grated parmesan over the top of the other cheeses.

5. 5

   Drizzle a small amount of olive oil over each pizza to ensure a golden, glossy finish.

6. 6

   Slide the pizzas onto the hot stone or a baking sheet and bake for 8-12 minutes until the crust is puffed and golden.

7. 7

   Ensure the cheese is bubbling and slightly browned in spots.

8. 8

   Remove from the oven, garnish with fresh basil leaves, and serve immediately.

Tips

• Use low-moisture mozzarella to prevent the pizza from becoming soggy.
• For the best crust, let your dough reach room temperature before stretching it.
• The intense heat of a preheated pizza stone or steel is the secret to a professional-style crust.