Quattro Formaggi, Thyme and Truffle Honey Pizza

Quattro Formaggi, Thyme and Truffle Honey Pizza

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


  1. For the dough, whisk together water, sugar, yeast and olive oil in a bowl.
  2. Combine flours and salt in a stand mixer with the dough hook attached (or in a large mixing bowl).
  3. Pour liquid mixture into flour mixture.
  4. Knead for 5 minutes on low (or by hand). This allows the gluten to develop strength and the dough to become elastic.
  5. Divide into two pieces (if you want to be particular you can weigh each out evenly).
  6. Knead dough on counter into round balls.
  7. 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).
  8. 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.
  9. 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.
  10. 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.
  11. Generously drizzle with truffle honey and serve while it’s hot.

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