Four Cheese Pizza

Ingredients

• 320 g strong white flour
• 3 g fast-action dried yeast
• 8 g salt
• 150 g mozzarella, torn and drained
• 60 g gorgonzola or blue cheese
• 60 g fontina or gruyere, grated
• 40 g parmesan, finely grated
• 1 tbsp honey, to finish
• plenty of black pepper

Method

1. Make the dough

   Knead the flour, yeast, salt and 200 ml cool water to a smooth dough, then prove until doubled.

   2 h

2. Heat the oven

   Heat a stone or heavy tray at maximum for a full 30 minutes.

   30 min

3. Drain the mozzarella

   Tear the mozzarella and leave it on kitchen paper for 15 minutes. Four cheeses release a lot of fat and water, and undrained mozzarella turns the middle of this pizza into a puddle.

   15 min

4. Distribute, do not blanket

   Stretch the dough and dot the mozzarella, blue cheese and gruyere in separate patches rather than mixing them. You want to taste each cheese in turn, not a single beige melt. No tomato — this one is bianca.

5. Bake and finish

   Bake until blistered and bubbling, then finish with the parmesan, a thread of honey and plenty of black pepper. The honey against the blue cheese is what stops this being overwhelmingly rich.

   7 min