Pizza Quattro Formaggi

Method

1. Mix the flour and yeast in a bowl. Add the water, olive oil and finally the salt.
2. Knead vigorously for 8–10 minutes into a smooth, elastic dough.
3. Shape the dough into a ball, cover and leave to rise in a warm place for 2 hours until roughly doubled. Tip: it becomes even more flavourful if it matures covered in the fridge for 24 hours instead; take it out 1 hour before baking.
4. At least 30 minutes before baking, preheat the oven with a pizza stone or an upturned baking tray at the highest setting (ideally 250 °C, top and bottom heat).
5. Drain the mozzarella well and tear into pieces. Crumble the gorgonzola, finely dice or grate the fontina and freshly grate the parmesan.
6. On a little flour, press the dough out with your fingers from the centre outwards into a round of about 30 cm, leaving a slightly thicker rim. Do not use a rolling pin, or the air will escape.
7. Evenly top the dough base with the four types of cheese.
8. Slide the pizza onto the hot stone or tray and bake for 8–10 minutes until the rim is golden brown and the cheese has melted. If your oven only reaches 220–230 °C, allow 12–15 minutes.
9. Drizzle the finished pizza with olive oil and sprinkle with freshly ground pepper.