Pizza quattro formaggi

Method

1. 1 Refrigerate the dough for 8 hours, then let it sit out for 1 hour before shaping.
2. 2 Pull the dough by hand to form a thin base, leaving a thicker edge.
3. 3 Do not use tomato sauce; simply brush a thin layer of olive oil onto the base.
4. 4 Spread mozzarella as a base, then dip each piece of Gorgonzola and Fontina into the mixture.
5. 5 Bake at high heat for 7 minutes, then sprinkle with grated Parmigiano cheese immediately after taking it out of the oven.

With an appliance

• Charcoal grill 35 min

  Replace step 5: Bake the pizza on a baking stone 12 cm above the glowing coals under the lid for 5 minutes, rotating it half a turn at minute 2 before sprinkling with Parmigiano cheese. The bottom of the pizza will have a more smoky flavor than a conventional oven, but you must push the coals to the edges to prevent the four types of cheese from burning.