Four-Cheese Pizza

Ingredients

• 10 ounce bread flour ( 2 cups plus 2 tablespoons)
• 2.3 teaspoons yeast dry
• 2 tablespoons chives fresh chopped
• 2 tablespoons garlic chopped
• 1 ounce gorgonzola cheese crumbled
• 0.5 teaspoon kosher salt 
• 7 teaspoons olive oil divided
• 1 ounce parmigiano-reggiano cheese finely grated
• 3 ounces part-skim ricotta cheese (such as Calabro)
• 1.3 ounces taleggio cheese thinly sliced
• 1 cup warm water divided (100° to 110°)
• 1 tablespoon cornmeal yellow

Equipment

• bowl
• baking sheet
• oven
• knife
• plastic wrap
• stand mixer
• spatula
• measuring cup
• pizza stone

Directions

1. Pour 3/4 cup warm water in the bowl of a stand mixer with dough hook attached. Weigh or lightly spoon flour into dry measuring cups and spoons; level with a knife.
2. Add flour to 3/4 cup water; mix until combined. Cover and let stand 20 minutes.
3. Combine remaining 1/4 cup water and yeast in a small bowl; let stand 5 minutes or until bubbly.
4. Add yeast mixture, 4 teaspoons oil, and salt to flour mixture; mix 5 minutes or until a soft dough forms.
5. Place dough in a large bowl coated with cooking spray; cover surface of dough with plastic wrap lightly coated with cooking spray. Refrigerate 24 hours.
6. Remove dough from refrigerator.
7. Let stand, covered, 1 hour or until dough comes to room temperature. Punch dough down. Press dough out to a 12-inch circle on a lightly floured baking sheet, without raised sides, sprinkled with cornmeal. Crimp edges to form a 1/2-inch border. Cover dough loosely with plastic wrap.
8. Position an oven rack in the lowest setting.
9. Place a pizza stone on lowest rack. Preheat oven to 55
10. Preheat stone 30 minutes before baking dough.
11. Remove plastic wrap from dough.
12. Combine remaining 1 tablespoon oil and garlic; gently brush garlic mixture evenly over dough, leaving a 1/2-inch border.
13. Spread ricotta evenly over dough; arrange taleggio and Gorgonzola evenly over ricotta. Top with Parmigiano-Reggiano. Slide pizza onto preheated pizza stone, using a spatula as a guide.
14. Bake at 550 for 10 minutes or until crust is golden.
15. Cut pizza into 10 wedges; sprinkle with chives.