Ingredients

• 180ml (3/4 cup) lukewarm water
• 1x7g sachet instant dried yeast
• 300g (2 cups) 00 flour
• 1 teaspoon caster sugar
• ½ teaspoon salt flakes, crushed
• 40ml olive oil

• 40ml extra virgin olive oil
• 2 garlic cloves, crushed
• 100g Provolone cheese, grated
• 40g Parmigiano Reggiano, shredded
• 150g Buffalo mozzarella, torn into pieces
• 100g Gorgonzola

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Method

Preparation: 15 minutes + 20 minutes proving
Cooking: 25 minutes

1. Place a pizza stone into an oven and heat to 220°C.

2. For pizza dough; Combine the water and yeast in a jug, stir to dissolve the yeast. Cover and set aside 5 minutes until bubbles start to appear on the surface. Combine the flour, sugar and salt in bowl of electric mixer. Pour in the yeast mixture and oil. Mix with dough hook on low to combine, then increase the speed and beat for about 5 minutes until dough is elastic. Place into a lightly greased bowl, cover and stand in a warm place for 15-20 minutes or until it has almost doubled in size.

3. Punch the dough down, divide in half. On a floured wooden paddle or piece of baking paper roll 1 piece dough out to 25cm round.

4. For the topping; combine the olive oil and garlic and brush over the pizza dough. Scatter over half the provolone and half parmigiano. Top with half mozzarella and crumble over half gorgonzola. Transfer pizza to pizza stone and bake 12 minutes or until base if golden and crisp. Repeat with remaining pizza dough and topping. Serve.