Four cheese pizza
A rustic homemade pizza with a beautifully risen dough and a rich patchwork of melted cheeses. Baked on hot stones for a crisp, golden base, this recipe delivers authentic pizzeria-style results at home.
Updated : 25 November, 2025
Easy
More than 1 hour.
Ingredients
For the dough
2.5 grams
Dry yeast
0.5 teaspoon
Sugar
300 grams
Flour
200 grams
Wheat flour
2 teaspoon
Salt
35 milliliters
Olive oil
For the topping
300 grams
Tomato sauce
140 grams
Mozzarella
120 grams
Gorgonzola
100 grams
Hard cheese
60 grams
Parmesan
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
In a jug, dissolve the yeast in 300ml/10fl oz of tepid water, then add the sugar. Leave the mixture in a warm place for 10 minutes, or until it begins to bubble gently.
Step 2
Place the flours in a large bowl and make a well in the centre. Pour in half of the yeast mixture and mix. Add the salt and oil, mix again, then pour in the remaining yeast mixture. Bring the dough together using your hands or a wooden spoon.
Step 3
Lightly grease your hands and the work surface with olive oil and turn out the dough. Knead for 3 minutes, using the heel of your hand to fold the dough up and over itself. Place the dough in a clean, lightly oiled bowl, cover with a damp tea towel, and leave to prove in a warm place for 2 hours, or until doubled in size.
Step 4
Turn the dough out onto a lightly floured surface and divide it into two pieces. Tuck the corners under to form neat balls. Place them on a tray, cover with cling film, and leave to prove again for 20 minutes.
Step 5
Preheat the oven to 240°C and heat two pizza stones or heavy baking trays.
Step 6
Dust the work surface with flour, roll each dough ball into a circle, and use oily fingertips to dimple the surface. Spread tomato sauce over the bases. Divide the mozzarella, gorgonzola, and hard cheeses between the pizzas, leaving a small border. Sprinkle Parmesan over the top and finish with freshly ground black pepper.
Step 7
Transfer the pizzas to the hot stones and bake in the middle of the oven for 15 minutes, or until the cheeses have melted and the edges are golden.
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