Four Cheeses

• 8 oz. Neapolitan pizza dough ball
• 1 teaspoon extra virgin olive oil
• 2¼ oz. fior di latte, come back
• 2¼ oz. ricotta, drained
• 1¾ oz. gorgonzola, crumbled
• 1¾ oz. provolone, sliced or grated
• Salt flakes
• Pepper
• Honey, for drizzling

Instructions:

1. Place a pizza stone on the bottom rack of the cold oven. Set the oven to its highest temperature (ideally 500°F fan-forced) and preheat for 1 hour.
2. Following the Neapolitan pizza dough instructions, use your hands to press, pat and stretch the dough ball out to form a 9½ in. circle. Lightly brush the dough with the olive oil and scatter the cheeses evenly over the top.
3. Carefully transfer the pizza to the hot pizza stone and bake for 8–10 minutes, until the crust is golden and cooked through, and the cheese is melted and bubbling.
4. Season the pizza with salt and pepper, and drizzle with a little honey for a delicious, sweet hit.

Recipes excerpted from Pizza Night by Deborah Kaloper. © Smith Street Books 2023. Photography by Emily Weaving.