Four Cheese Pizza (Pizza Quattro Formaggi)

Tear the mozzarella into bite-sized pieces, crumble the Gorgonzola into small pieces, coarsely grate the Fontina, finely grate the Parmigiano-Reggiano, and pick the thyme leaves. Keep each cheese in a separate small bowl.

Combine the flour, yeast, sugar, and salt in a large bowl, keeping the salt and yeast on opposite sides. Pour in the water and olive oil, then mix with a wooden spoon until a shaggy dough forms. Turn out onto an unfloured surface and knead firmly for 8–10 minutes until the dough is smooth, supple, and springs back when poked.

Divide the dough into 4 equal balls (approximately 210 g each), place each in a lightly oiled container, cover tightly, and refrigerate for 48–72 hours.

Remove the dough balls from the refrigerator and leave them, still covered, at room temperature for 2 hours until relaxed and puffy.

Place a heavy baking steel or thick baking stone on the top rack of the oven and preheat to its maximum temperature (ideally 280–300°C / 540–570°F) for at least 45 minutes.

On a lightly floured surface, press one dough ball flat with your fingertips, then stretch it by draping it over your knuckles and rotating, working outward from the centre, until you have a rough 28–30 cm round with a slightly thicker rim. Transfer to a lightly floured pizza peel or inverted baking sheet.

Working quickly, scatter one-quarter of the Fontina evenly across the base, leaving a 2 cm border, then dot one-quarter of the Gorgonzola and one-quarter of the torn mozzarella across the top. Finish with one-quarter of the Parmigiano-Reggiano and a few thyme leaves; season with flaky salt and black pepper.

Slide the pizza onto the hot steel or stone and bake for 7–10 minutes until the crust is deeply blistered and charred in spots, and all the cheeses are fully melted and bubbling with golden patches.

Remove from the oven, drizzle lightly with honey, and rest for 1 minute before slicing. Repeat with the remaining dough balls and toppings.