Four-cheese Pizza
60 g Provolone cheese
60 g Parmigiano Reggiano cheese
60 g Gruyere
60 g Pecorino cheese
4 Spoons of Extra Virgin Olive Oil
salt
For pasta
400 g all-purpose flour
20 g fresh yeast
water
1 Pinch of salt
1 Teaspoon of sugar
3 Spoons of 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.