Topping recipe

Quattro formaggi

Garlic oil, Fresh whole-milk mozzarella, Fontina, Coarse black pepper. Scaled for 1 pie.

1 pieNeapolitan12"Garlic oil

Build each pie

After the dough is shaped

1pie

Pizza size

base

Garlic oil

1 Tbsp15 g

Cheese

Fresh whole-milk mozzarella

about 2½ oz, torn70 g

Cheese

Fontina

about 1½ oz, grated40 g

Cheese

Gorgonzola dolce

about 1 oz, in small nuggets30 g

Cheese

Pecorino Romano or Parmigiano-Reggiano

2 Tbsp, grated10 g

Finishing

Coarse black pepper

a few grinds0.5 g

Fresh thyme leavesOptional

a pinch1 g

Make the base

Scaled for 1 pie · 1 batch · Base recipe →

Warm the oil and garlic in a small pan over the lowest heat until the slices barely fizz, about 5 min — pull it before they colour, or the whole batch turns bitter. Stir in the salt and the pepper flakes if you're using them, and let it cool. Brush it on thin; a white pie wants a sheen, not a puddle. Keeps refrigerated 1 week.

Extra-virgin olive oil

scant ½ cup100 g

Garlic cloves, thinly slicedAbout 3 cloves

3 cloves9 g

Fine sea salt

½ tsp2 g

Red pepper flakesOptional

a pinch1 g

Put it together

Once the sauce is made, for each pie

BeforeBrush the base with the garlic oil, thinly, right out to a narrow rim.
BeforeScatter the mozzarella and fontina together, then drop the gorgonzola on in nuggets with space between them; it spreads.
BeforeDust with the parmesan.
AfterGrind pepper over the top and scatter the thyme, if using, once it's out.

Shopping list

For 1 pie

Extra-virgin olive oil100 g

Garlic cloves, thinly sliced9 g

Fine sea salt2 g

Red pepper flakes1 g

Fresh whole-milk mozzarella70 g

Fontina40 g

Gorgonzola dolce30 g

Pecorino Romano or Parmigiano-Reggiano10 g

Coarse black pepper0.5 g

Fresh thyme leaves1 g

Pair with

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