5-cheese Pizza

• 1 Biga pizza dough
• 50 g extra-fine semolina or spolvero (for dusting)
• 125 g fresh mozzarella (Fior di latte or Bufala)
• 30 g smoked Provolone cheese, sliced
• 30 g Gorgonzola
• 125 g goat's cheese
• 10 g Parmigiano Reggiano cheese shavings
• Ground pepper

1. Make the Biga pizza dough recipe.
2. Turn on your oven and let it preheat (30 minutes on the highest setting).
3. Drain the mozzarella. Cut the Provolone slices into 4, the Gorgonzola into 1.5 cm cubes and the goat's cheese into 5 slices 0.5 cm thick.
4. Use extra fine semolina (or spolvero) to dust your work surface and the underside of the dough. This will stop the dough sticking to the work surface and make it easier to transfer. Roll out your dough, making sure it is less than 30 cm in diameter.
5. Dust the pizza peel lightly with extra fine semolina. Carefully slide the peel under the pizza dough or rotate the dough onto the peel.
6. Add the toppings while the pizza is on the peel: shred the mozzarella into small pieces with your hands. Distribute evenly over the dough. Place the smoked Provolone, Gorgonzola and slices of goat's cheese neatly on the pizza.
7. Place the pizza in the oven and bake for around 90 seconds, turning regularly with the knob on the side of the oven to ensure it cooks evenly (refer to our video).
8. Using the peel, take the pizza out of the oven and slide it onto a serving plate. Add the Parmesan shavings and the ground pepper. Slice, serve and enjoy!

Tips:

• You can also make this recipe with 48h pizza dough or Neapolitan pizza dough (8h).
• If you have an infrared thermometer, measure the cooking temperature on the rotating stone: 380-430°C.
• Smoked Provolone is an Italian cheese. You can buy it in Italian supermarkets, specialist cheese shops or online. You can substitute it with other smoked cheeses such as smoked mozzarella or smoked Gouda.