Ingredients
Check off ingredients as you go
Makes 1 pizza
For the dough
- 250 g (2 cups) sifted all-purpose flour (plain flour)
- 10 g (⅓ oz) fresh yeast or 4 g (1¼ tsp) active dry yeast
- 1/2 Tbsp sugar
- 1/2 tsp salt
- 40 ml (3 Tbsp) olive oil
- 100 ml (⅓ cup + 1 Tbsp) lukewarm water
For the topping
- tomato passata (strained tomatoes)
- shredded mozzarella
- 1 log goat cheese, sliced
- 100 g (3.5 oz) gorgonzola (or blue cheese)
To serve
- a handful of arugula (rocket) leaves
- a little Parmesan
For the pizza dough
- In a large bowl or the bowl of a stand mixer, start with the dry ingredients: flour, yeast, sugar, salt, then add the oil and water while mixing, and knead for 5 minutes. Cover with a clean kitchen towel and let rest for 20 to 30 minutes.
For the topping
Meanwhile, prepare the topping by cutting all the cheeses into cubes or slices.
Preheat the oven to 275°C (525°F) (or the highest temperature your oven can reach), on the pizza setting if your oven has one, or on conventional heat (that is, not fan/convection). Roll the dough out thinly on a floured work surface, then transfer it to a baking sheet lined with parchment paper.
Spread the tomato passata generously, then top with the goat cheese and gorgonzola, and finish with the mozzarella. Bake in the middle of the oven for 10 minutes. The pizza should be cooked through and the cheese golden. When it comes out of the oven, if you like, you can add some arugula and dust with Parmesan