White Four-Cheese Pizza with Gorgonzola and Fontina

What you need

• 300 g (2 1/2 cups) 00 flour, or bread flour
• 200 ml (3/4 cup) lukewarm water
• 3 g (1 tsp) active dry yeast
• 8 g (1 1/2 tsp) fine salt
• 2 tbsp olive oil, extra virgin, divided
• 120 g (4 oz) low-moisture mozzarella, coarsely grated
• 100 g (3.5 oz) fontina, coarsely grated
• 80 g (3 oz) gorgonzola dolce, crumbled
• 50 g (2 oz) Grana Padano, finely grated
• black pepper, freshly ground, to taste

Method

Restated from the original video

1. 1

   Mix the yeast and water, then stir in the flour and salt until no dry flour remains. The dough will be sticky.

2. 2

   Brush a clean bowl with 1 tbsp of the oil, move the dough into it, cover and rest 20 min. Then fold the dough over itself from all four sides, wetting your hand to prevent sticking.

3. 3

   Repeat the folding twice more, 20 min apart. Let the dough finish rising until doubled, about 1 1/2 hours in total.

4. 4

   Cut into 2 pieces, tuck each into a ball, and rest them under a cloth for 30 min.

5. 5

   Set a baking steel, stone or inverted heavy tray on the middle rack and preheat the oven to 250 °C (480 °F) for 30 min.

6. 6

   Stretch one ball on a floured surface into a 28 cm (11 in) round, thicker at the rim. Slide it onto a floured sheet of baking paper.

7. 7

   Brush the dough lightly with oil. Scatter half the mozzarella and fontina over it, then dot with half the gorgonzola.

8. 8

   Sprinkle with half the Grana Padano and a few grinds of black pepper.

9. 9

   Slide the pizza with the paper onto the hot steel. Bake until the rim is golden and the cheese is bubbling and spotted brown, 8-10 min.

10. 10

    Serve at once. Repeat with the second pizza.

Imported from tasteatlas.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.