Four Cheese-style quattro formaggi pizza

Ingredients

Dough (for 2 pizzas)

• 500 g strong bread flour
• 7 g dried yeast
• 1 tsp sugar
• 1 tsp salt
• 320 ml warm water
• 2 tbsp olive oil

Tomato sauce

• 1 × 400 g tin chopped tomatoes
• 2 tbsp tomato purée
• 1 tsp dried oregano
• 1 garlic clove, crushed
• Salt and pepper

Topping

• 150 g mozzarella, shredded
• 60 g mature cheddar, grated
• 50 g gorgonzola, crumbled
• 30 g parmesan, freshly grated
• Freshly cracked black pepper
• Drizzle of honey (optional)

Method

1. Dough. Overnight cold ferment.
2. Sauce. Blend all sauce ingredients. Use sparingly — this is a cheese pizza.
3. Shape + top. Stretch dough, thin layer of sauce. Scatter mozzarella and cheddar first (the melt-y base). Top with gorgonzola crumbles and a generous shower of parmesan.
4. Bake. 230°C oven, 10–12 minutes until the cheese is bubbling with golden spots.
5. Rest 2 minutes. Finish with cracked black pepper and a drizzle of honey if using.

Tips

• Grate the parmesan fresh. Pre-grated has anti-caking agents that stop it melting properly.
• A drizzle of honey after baking is the secret. The sweet cuts through the blue cheese.
• Don’t be tempted to add five cheeses. The four are balanced. Five cheese pizzas tip into chaos.