Quattro formaggi pizza with truffle honey and thyme. I never make less than two of these at my pizza parties because they are utterly divine. Featuring homewares from David Jones.
- 250g lukewarm water (around 37°c)
- 6g sugar
- 2g yeast
- 8g extra virgin olive oil
- 190g 00 flour
- 190g bakers flour
- 10g fine sea salt
For the topping:
- 200g buffalo mozzarella or fresh mozzarella, chopped into small pieces or thinly sliced
- 75g gorgonzola dolce, chopped or torn into small pieces
- 50g pecorino, finely grated
- 50g Grana Padano, finely grated
- 1 tsp picked fresh thyme leaves
- Truffle honey, to drizzle
- Extra virgin olive oil, to drizzle
Makes 2 pizzas, link here for different quantities
- For the dough, whisk together water, sugar, yeast and olive oil in a bowl.
- Combine flours and salt in a stand mixer with the dough hook attached (or in a large mixing bowl).
- Pour liquid mixture into flour mixture.
- Knead for 5 minutes on low (or by hand). This allows the gluten to develop strength and the dough to become elastic.
- Divide into two pieces (if you want to be particular you can weigh each out evenly).
- Knead dough on counter into round balls.
- Place each piece on a heavily floured surface (I like to use a tray or a large baking dish) and let it sit at room temperature, covered with a damp tea towel or plastic wrap, for 3-4 hours, until doubled in size. The warmer the spot you choose, the faster the dough will rise.
For a slow rise: you can prove in the fridge for 8-24 hours if you want to make it in advance. For this option, remove the dough 45 mins-1 hour before you’re ready to assemble the pizzas (for best results it should be room temperature before shaping).
- To make each pizza in a Ooni Koda 12 Portable Gas Pizza Oven, heat the oven until the thermometer reads between 350°C and 400°C. If you are using your oven at home, preheat it to the highest heat, fan forced.
- Place pizza dough on a heavily floured surface. Use your fingers to press down in the middle to create a base for the sauce, then stretch the middle outwards, leaving the circumference slightly fatter for a good crust.
- Top with mozzarella, gorgonzola, pecorino, parmesan, thyme, a pinch of salt flakes and a drizzle of extra virgin olive oil. Quickly slide a pizza peel underneath to transfer from bench to oven and bake until golden. If you’re using a pizza oven, be sure to regularly rotate as you see the crust puff up close to the fire.
- Generously drizzle with truffle honey and serve while it’s hot.