Four Cheese Stonebaked Pizza

Stonebaked Four Cheese Pizza Recipe (6 Portions)

Equipment Needed:

• Large mixing bowl
• Wooden spoon
• Digital kitchen scale
• Measuring cups and spoons
• Pizza stone or baking steel
• Rolling pin
• Pizza cutter
• Baking sheet (optional, if not using pizza stone)
• Oven mitts
• Kitchen towel or plastic wrap
• Large flat spatula or pizza peel
• Grater for cheese
• Small bowl for yeast proofing
• Whisk or fork for stirring
• Pastry brush (optional, for oiling the crust)

Ingredients:

For the Pizza Dough (Sourdough):

• 500g (4 cups) bread flour
• 325g (1⅓ cups) water (room temperature)
• 150g (⅔ cup) sourdough starter (active and bubbly)
• 10g (2 tsp) salt
• 15g (1 tbsp) olive oil (optional, for added softness)

For the Four Cheese Topping:

• 200g (2 cups) mozzarella cheese, shredded
• 100g (1 cup) fontina cheese, shredded
• 75g (¾ cup) gorgonzola or blue cheese, crumbled
• 75g (¾ cup) parmesan cheese, grated
• Fresh oregano or basil (optional, for garnish)
• Olive oil (for drizzling)
• Salt and pepper to taste

Preparation and Cooking Times:

• Preparation time (including dough fermentation): 16–24 hours for dough fermentation, 30 minutes for topping preparation
• Cooking time: 12–15 minutes per pizza
• Total time: Approx. 18–24 hours (including dough preparation)

Instructions

Step 1: Prepare the Sourdough Pizza Dough

1. Mix the Dough: In a large mixing bowl, combine the bread flour and water, mixing until no dry flour remains. Let it rest for 30 minutes (autolyse). This rest helps develop gluten and makes the dough easier to handle.
2. Add Sourdough Starter and Salt: After the autolyse, add your active sourdough starter and salt to the dough. Mix with your hands or a wooden spoon until everything is incorporated. The dough will be sticky but manageable.
3. Knead the Dough: On a lightly floured surface, knead the dough for about 5-7 minutes until it becomes smooth and elastic. If it’s too sticky, lightly flour your hands and the surface.
4. First Fermentation (Bulk Fermentation): Transfer the dough back to the mixing bowl and cover it with a kitchen towel or plastic wrap. Let it rest for 4-6 hours at room temperature, performing stretch-and-folds every 30 minutes for the first 2 hours. To stretch and fold, gently stretch one side of the dough and fold it over the top; repeat for all sides.
5. Cold Fermentation: After the bulk fermentation, transfer the dough to the refrigerator and let it ferment for 12–18 hours. This long fermentation will develop flavor and make the dough more digestible.
6. Shape the Dough: When ready to bake, remove the dough from the fridge and divide it into six equal portions (around 140g each). Shape each portion into a ball and let them rest for about 1 hour at room temperature.

Step 2: Preheat the Oven and Pizza Stone

1. Preheat Oven: Place your pizza stone or baking steel in the oven and preheat to its maximum temperature (usually around 250°C/480°F) for at least 30-45 minutes. A hot pizza stone ensures a crisp, evenly cooked crust.

Step 3: Prepare the Cheese Toppings

1. Grate the Cheese: While the dough is resting, grate the mozzarella, fontina, and parmesan cheese, and crumble the gorgonzola. Keep the cheeses separate, as they will be layered on the pizza.
2. Mix the Cheeses: If you prefer an even distribution, you can lightly mix the shredded cheeses together in a large bowl, except for the gorgonzola which should be added separately for a bold contrast in flavor.

Step 4: Assemble the Pizzas

1. Shape the Dough: On a lightly floured surface, gently flatten each dough ball with your hands or a rolling pin into a 10-12 inch round, about ¼ inch thick. If the dough resists stretching, let it rest for 5 minutes and try again.
2. Transfer to Peel: If using a pizza peel, lightly flour or cornmeal it to prevent sticking. Place the shaped dough on the peel.
3. Add the Cheese: Start by sprinkling the mozzarella evenly across the base, followed by the fontina and gorgonzola. Finally, sprinkle the parmesan on top. Optionally, drizzle with a little olive oil and season with a pinch of salt and pepper.

Step 5: Bake the Pizza

1. Bake on Stone: Carefully slide the pizza onto the preheated pizza stone. Bake for 10-15 minutes until the crust is golden brown, and the cheeses are bubbling and slightly browned.
2. Check for Doneness: Rotate the pizza halfway through baking to ensure even cooking. The pizza is ready when the crust is crisp, and the cheese is golden with slightly crispy edges.

Step 6: Garnish and Serve

1. Remove from Oven: Use the pizza peel or large spatula to transfer the pizza to a cutting board. Let it cool for 2-3 minutes before slicing.
2. Garnish: Add fresh oregano or basil for extra flavor, if desired. Serve with a drizzle of olive oil or balsamic glaze.
3. Slice and Serve: Cut the pizza into equal slices and serve hot.

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Nutritional Information (Per Serving, Based on 6 Servings)

• Calories: 600 kcal
• Protein: 22g
• Fat: 28g
  • Saturated Fat: 15g
• Carbohydrates: 60g
  • Sugars: 3g
• Fiber: 2g
• Cholesterol: 60mg
• Sodium: 800mg
• Calcium: 350mg

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Tips for Perfect Stonebaked Pizza:

1. High Heat is Key: Preheating the pizza stone or baking steel is essential to achieving a crispy, well-cooked crust. Give the stone enough time to reach its maximum temperature.
2. Use High-Quality Cheese: Since this is a four-cheese pizza, the quality of cheese matters. Freshly grated cheeses melt better and have superior flavor compared to pre-shredded varieties, which often contain anti-caking agents.
3. Cold Fermentation: While sourdough is the star of the show here, you can make this pizza with regular yeast-based dough. Cold fermentation adds complexity to the flavor, so try not to skip this step if possible.
4. Watch the Cheese: Gorgonzola or blue cheese can be strong, so use it sparingly for a balanced flavor. You can substitute with milder cheeses like ricotta or burrata if desired.
5. Thin Crust: If you prefer a thinner, crispier crust, stretch the dough more thinly and adjust the baking time by a few minutes.

Alternative Cheese Suggestions:

• Ricotta: Adds creaminess and mildness.
• Asiago: For a sharper, nuttier taste.
• Provolone: A meltier and mild alternative to mozzarella.

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Preparation Summary:

• Dough preparation: 16-24 hours
• Cheese preparation: 30 minutes
• Baking time: 12-15 minutes per pizza
• Total time: Approx. 18–24 hours including dough fermentation

Enjoy your delicious, cheesy stonebaked pizza, perfect for sharing with friends and family!