Ingredients:

  • 2 cups + 2 Tbsp High-protein Bread Flour (or Tipo 00)
  • 1 tsp Active Dry Yeast
  • 1 tsp Fine Sea Salt
  • ¾ cup Lukewarm Water (38–43°C / 100–110°F)
  • 1 Tbsp Extra Virgin Olive Oil (plus more for oiling the bowl)
  • 2 Tbsp Semolina (for dusting)
  • ½ cup High-quality Crushed Tomatoes, strained
  • ½ tsp Finely minced or grated Garlic
  • ½ tsp Dried Oregano
  • 1 Tbsp Roughly chopped Fresh Basil
  • Pinch of Sugar
  • Salt and Pepper, to taste
  • 6 oz Low-moisture, full-fat Mozzarella, shredded
  • 2 oz Aged Provolone, shredded
  • 2 oz Monterey Jack or White Cheddar, shredded
  • ¼ cup Freshly grated Parmesan
  • Drizzle of Olive Oil (for brushing crust)

Instructions:

  1. Activate Yeast: Combine lukewarm water and yeast in a small bowl. Allow 5-10 minutes until foamy and active.
  2. Combine Dry Ingredients: Whisk the flour and salt together in a large bowl or stand mixer.
  3. Mix and Knead Dough: Add the activated yeast mixture and olive oil to the dry ingredients. Mix until a shaggy mass forms. Knead for 8–10 minutes using the dough hook (or 10–12 minutes by hand) until the dough is smooth and elastic.
  4. First Proof: Lightly oil a bowl, place the dough inside, and cover tightly. Proof in a warm, draught-free spot for 60-90 minutes, or until doubled in size.
  5. Preheat Oven: 30 minutes before the proofing time is complete, place the pizza stone or steel in the oven and preheat to the maximum temperature (ideally 230–260°C / 450–500°F).
  6. Prepare Sauce and Cheese: In a small bowl, combine crushed tomatoes, garlic, oregano, basil, sugar, salt, and pepper. Stir well. Mix all four shredded cheeses in a separate bowl and keep chilled.
  7. Shape Dough: Gently punch down the dough to release air. Transfer to a lightly floured surface and stretch or roll the dough carefully into a 12-14 inch circle, leaving a thicker lip for the crust.
  8. Assemble Pizza: Dust your pizza peel liberally with semolina. Carefully transfer the pizza dough onto the dusted peel. Brush the crust edge lightly with olive oil. Spoon the sauce evenly over the dough, leaving a 1-inch border. Sprinkle the mixed cheese blend evenly over the sauce.
  9. Bake: Carefully slide the pizza directly onto the preheated pizza stone/steel. Bake for 12–15 minutes, rotating once halfway through, until the crust is deeply golden brown and the cheese is melted, bubbly, and slightly charred.
  10. Rest and Serve: Remove the pizza and place it on a cutting board. Allow it to rest for 2–3 minutes before slicing into 8 portions.