Four Cheese Pizza

By chris5863

Ingredients

• 1 cup warm water (100° to 110°),
• divided
• 10 ounces bread flour (about 2 cups plus
• 2 tablespoons)
• 1 package dry yeast (about 2'14
• teaspoons)
• 7 teaspoons olive oil, divided
• 1 h teaspoon kosher salt
• Cooking spray
• 1 tablespoon yellow cornmeal
• 2 tablespoons chopped garlic
• 1 h cup (about 3 ounces) parteskim
• ricotta cheese (such as Calabro)
• 1114 ounces taleggio cheese, thinly slic ed
• 114 cup (1 ounce) crumbled Gorgonzola
• cheese
• 114 cup (1 ounce) finely grated '
• Parmigiano-Reggiano cheese
• 2 tablespoons chopped fresh chives

Preparation

Step 1

1. Pour 1:; cup warm water in the bowl
of a stand mixer with dough hook
attached.Weigh or lightly spoon flour
into dry measuring cups and spoons;
level with a knife. Add flour to 1:1 cup
water ; mix until combined. Cover and
let stand 20 minutes. Combine remaining
1.4 cup water and yeast in a small
bowl; let stand 5 minutes or until bubbly.
Add yeast mixture, 4 teaspoons oil,
and salt to flour mixture; mix 5 minute s
or un til a soft dough forms. Place
dough in a large bowl coated with
cooking spray; cover surface of dough
with plastic wrap ligh tly coated with
cooking spray.Ref rigerate 24 hours.
2. Remove dough from refrigerator. Let
stand, covered, 1 hour or until dough
comes to room temperarure. Punch
dough down. Press dough out to a 12inch
circle on a lightly floured baking
sheet, with out raised sides, sprinkled
with cornmeal. Crimp edges to form a
'1, -inch border. Cover dough loosely
with plastic wrap.
3. Position an oven rack in the lowest
setting. Place a pizza stone on lowest
rack. Preheat oven to 550°. Preheat
stone 30 minutes before baking dough.
4. Remove plastic wrap from dough.
Combine remaining 1 tablespoon oil
and garli c; gently bru sh garl ic mixture
evenly over dough, leaving a 1;'2-inch
border. Spread rieotta evenly over
dough; arrange ta leggio and Gorgonzola
evenly over ricotta.Top with
Parmigi ano-Reggiano. Slide pizza onto
preheated pizza sto ne, using a spatula as
a guide. Bake at 550° for 10 minutes or
until crust is golden. Cut pizza into 10
wedges; sprin kle with chives. Yield: 5
servings (serving size: 2 wedges).