For the Pizza Dough
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1 teaspoon sugar
- 1 cup warm water (about 110°F/43°C)
- 2 1/2 to 3 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon olive oil
For the Pizza Toppings
- 1/2 cup tomato sauce
- 1 cup mozzarella cheese, shredded
- 1/2 cup fontina cheese, shredded
- 1/2 cup Gorgonzola cheese, crumbled
- 1/2 cup Parmesan cheese, grated
- Fresh basil leaves for garnish (optional)
In a small bowl, combine the warm water, sugar, and yeast. Let it sit for about 5 minutes until it becomes frothy. In a large mixing bowl, combine 2 1/2 cups of flour and salt. Make a well in the center and pour in the yeast mixture and olive oil.
Mix until a dough forms, then knead on a floured surface for about 5-7 minutes, or until the dough is smooth and elastic. Add more flour if needed.
Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until it doubles in size.
Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven to heat. Once the dough has risen, punch it down and roll it out on a floured surface to your desired thickness.
Spread the tomato sauce evenly over the pizza dough, leaving a small border around the edges. Sprinkle the mozzarella, fontina, Gorgonzola, and Parmesan cheeses over the sauce.
If using a pizza stone, carefully transfer the parchment paper with the pizza onto the preheated stone. Bake for 12-15 minutes or until the crust is golden and the cheese is bubbly and lightly browned.
Remove the pizza from the oven and let it cool for a few minutes. Garnish with fresh basil leaves if desired. Slice and serve!