This is amazing version of one of the most wonderful combinations of bread and cheese imaginable.
- 2 oz Provolone cheese
- 2 oz Parmigiano Reggiano cheese, thinly sliced
- 2 oz Gruyere, thinly sliced
- 2 oz Pecorino cheese, thinly sliced
- 4 tablespoons Extra Virgin Olive Oil
- 1 lb all-purpose flour
- ¾ oz fresh yeast
- ½ water
- 1 pinch salt
- 1 teaspoon sugar
- 3 tablespoons Extra Virgin Olive Oil
Dissolve the yeast in a cup with a little water.
Sift the flour and form it into a well on a work surface.
Place the sugar, salt, oil and water in the center.
Then start incorporating the flour until it has absorbed all the liquid.
At this point, add the yeast and knead carefully. Continue working the dough until smooth.
Cover, and let rest for 40 minutes in a warm place.
Then, roll out the dough using a rolling pin until it is soft and you can cut out 4 pizzas about 9 1/2 in across.
Create and edge by pressing your thumbs along the dough.
Place the pizza dough on a floured pizza peel, one at a time.
Add the toppings and place on a pizza stone in a hot oven (around 400 °F) for 20 minutes.