Mozzarella, gorgonzola, fontina, parmesan — or the four you actually have. The dough has to be dry enough to take that much dairy.
A Neapolitan or NY dough both work. Go easy on the blue cheese or it owns the room.
Ingredients
Pick one dough — homemade or a store-bought ball.
Homemade dough
- 500 g bread flour or Tipo 00
- 325 ml water
- 12 g salt
- 4 g instant yeast
Premade dough
- 1 ball store-bought pizza dough (250–280 g), room temperature 1 hour
Sauce and toppings
- Fresh or low-moisture mozzarella
- Gorgonzola, crumbled
- Fontina or provolone
- Parmesan
- Olive oil
- Black pepper
Products & ingredients
What this pie actually wants. Flour, tomatoes, cheese, and tools — Amazon links, so this blog can keep going.
Store-Bought Pizza DoughCheck Amazon.comPremade Dough
Check Amazon.com
Check Amazon.com
Check Amazon.com
Low-Moisture MozzarellaCheck Amazon.comToppings
Parmigiano Reggiano DOPCheck Amazon.comHard Cheese
Ooni Koda 16 Pizza OvenCheck Amazon.comPizza Oven
Ooni Pizza Oven GlovesCheck Amazon.comHeat Gloves
Check Amazon.com
Ateco Bench ScraperCheck Amazon.comBench Scraper
As an Amazon Associate, The Slice Guy earns from qualifying purchases. Prices and stock live on Amazon.
Nutrition
If you buy the kit on this page
- Serving
- 1/4 pizza
- Calories
- 270
- Protein
- 13 g
- Carbohydrates
- 32 g
- Fat
- 9 g
- Sodium
- 610 mg
Pack labels of those brands (or USDA where a brand does not print a panel), times the grams in this recipe. Drain the mozzarella, swap a tin, or skip the oil and they move.
Labels used: Caputo Pizzeria 00, Diamond Crystal kosher salt, Low-moisture mozzarella, Parmigiano Reggiano, Partanna extra-virgin olive oil.
How to make and cook it
Bought dough? Skip “Make the dough.” Let the ball sit out 1 hour, then start at “Cook the pie.”
Make the base
- 01Mix 500 g flour, 325 ml water, 12 g salt, 4 g yeast.
- 02Knead, ball, cold-proof overnight.
- 03Temper 1 hour.
Or use premade dough
- 01Let a store-bought ball sit out for 1 hour until it is relaxed.
- 02Flour the bench.
- 03Stretch it to size — from here it is the same as homemade.
Add sauce and toppings
- 01Stretch.
- 02Oil, not tomato.
- 03Mozzarella, gorgonzola in pockets, fontina, parmesan.
Cook
Oven
- 01Steel at 290°C (550°F) for 45 minutes.
- 02Bake 7–8 minutes until the cheeses melt and brown in spots.
- 03Black pepper.
- 04Eat while it stretches.
Gas pizza oven
- 01Preheat on high, 400–455°C (750–850°F).
- 0260–90 seconds, turning.
- 03Blue cheese burns — keep it in pockets, not a blanket.
- 04Pepper.
- 05Eat hot.
Wood-fired oven
- 01Floor 425–455°C (800–850°F). 60–90 seconds.
- 02The four cheeses should collapse together, not scorch.
