Four-Cheese Stuffed Crust Pizza with Gorgonzola, Fontina, Parmesan & Mozzarella Step-by-step instructions

Before you start

Before starting, remove the pizza dough from the refrigerator and let it come to room temperature for about 30 minutes. Preheat the oven to 500°F (260°C) with a pizza stone on the lower rack; allow at least 45 minutes for the stone to fully heat.

Meanwhile, crumble the gorgonzola, shred the fontina, and tear the fresh mozzarella into small pieces. Grate the Parmigiano-Reggiano. Have all ingredients and equipment ready, including a pizza peel dusted with flour or cornmeal, a rolling pin, and a pastry brush.

Instructions

Prep and Stuff

1. 1Prepare the dough and cheese filling
   Place the pizza dough on a lightly floured surface. Let it rest at room temperature for 30 minutes if it has been refrigerated. In a small bowl, combine the gorgonzola dolce, fontina, and fresh mozzarella. Toss gently to mix. Set aside. Preheat the oven to 500°F (260°C) with a pizza stone on the lower rack, allowing it to heat for at least 45 minutes before baking.
   Look for The dough should be pliable and the cheese mixture well combined but not melted.
   Tip If the dough springs back when stretched, let it rest another 10 minutes before continuing.
2. 2Roll out the dough
   Roll the dough into a 12-inch round, keeping the edges slightly thicker than the center. The dough should be about 1/4 inch thick in the middle and 1/2 inch thick at the rim. Transfer the rolled dough to a pizza peel dusted with flour or cornmeal to prevent sticking.
   Look for The dough is an even circle with a slightly raised border.
   Tip Use your fingertips to press and stretch the dough rather than a rolling pin for a more rustic, airy crust.
3. 3Stuff the crust edge
   Spoon the cheese mixture into a line along the outer edge of the dough, about 1 inch from the rim. Fold the dough over the cheese and press firmly to seal, creating a stuffed border. Crimp the edge with your fingers or a fork to ensure the cheese stays inside during baking.
   Look for The stuffed crust is sealed with no gaps where cheese could leak.
   Tip Press the dough tightly around the cheese to avoid air pockets that can burst in the oven.
4. 4Brush the crust with oil
   Brush the entire surface of the dough, including the stuffed edge, with olive oil. This helps the crust brown evenly and become crispy. If desired, sprinkle a little grated Parmigiano-Reggiano over the oiled crust for extra flavor.
   Look for The dough glistens with oil and is lightly dusted with cheese.
   Tip Do not skip the oil; it is essential for a golden, crackly crust.
5. 5Add the remaining cheese and toppings
   Scatter the remaining grated Parmigiano-Reggiano over the center of the pizza. Add any additional toppings you like, but keep them light to avoid weighing down the crust. The video focuses on the cheese, so keep it simple with just the parmigiano on top.
   Look for The pizza is topped with a light, even layer of cheese.
   Tip Do not overload the center; the cheese will spread as it melts.

At the end of this phase, the dough is rolled into a 12-inch round with a slightly thicker rim. The cheese mixture is evenly distributed along the edge, and the dough is folded over and sealed tightly.

The crust is brushed with olive oil, and the top is sprinkled with Parmigiano-Reggiano. The pizza is ready to slide onto the hot stone.

Bake to Blistered Perfection

6. 6Bake the pizza on the hot stone
   Slide the pizza onto the preheated pizza stone using a quick, confident motion. Bake for 8 to 12 minutes, until the crust is deeply blistered and golden brown, and the cheese in the center is bubbly and lightly browned. The stuffed crust should puff up and become crisp.
   Look for The crust is golden with charred spots, and the cheese is molten and bubbling.
   Tip Rotate the pizza halfway through baking for even browning if your oven has hot spots.
7. 7Check for doneness
   The pizza is done when the crust is deeply blistered and the cheese is fully melted and starting to brown in spots. The internal temperature of the pizza should be at least 165°F (74°C) if you are using a thermometer, but the visual cues are more reliable. Remove from the oven using a pizza peel.
   Look for The bottom of the crust is crisp and browned, and the cheese is molten.
   Tip Let the pizza rest for 2-3 minutes before slicing to allow the cheese to set slightly.

The pizza bakes for 8 to 12 minutes until the crust is deeply blistered and golden brown. The cheese in the center is bubbly and lightly browned, and the stuffed crust has puffed up and become crisp. The kitchen fills with the aroma of toasted cheese and bread. The pizza is ready to be finished with toppings.

Finish and Serve

8. 8Finish with parmigiano, pepper, and fig glaze
   Immediately after removing the pizza from the oven, grate a generous amount of Parmigiano-Reggiano over the hot surface. Crack black pepper over the top. Drizzle the fig glaze in a zigzag pattern over the pizza, focusing on the crust and the center. The heat will melt the parmigiano and warm the glaze.
   Look for The pizza is glossy with fig glaze and speckled with black pepper and fresh parmigiano.
   Tip Drizzle the fig glaze lightly; it is meant to complement, not overpower, the cheese.
9. 9Slice and serve
   Transfer the pizza to a cutting board. Use a sharp chef's knife or pizza cutter to slice into 8 wedges. Serve immediately while the cheese is still molten and the crust is crisp. The stuffed crust will release a velvety waterfall of cheese when torn open.
   Look for The slices hold together, and the stuffed crust reveals a creamy, molten cheese center.
   Tip For the best experience, serve on a warm plate to keep the cheese gooey longer.

Immediately after baking, the pizza is topped with freshly grated Parmigiano-Reggiano, cracked black pepper, and a drizzle of fig glaze. The heat melts the parmigiano and warms the glaze, creating a glossy, aromatic finish. The pizza is sliced into wedges, and the stuffed crust reveals a molten cheese waterfall when torn.

Common mistakes

One common mistake is over-stuffing the crust, which can cause the cheese to leak out during baking. Seal the dough edges firmly, pressing out any air pockets. Another issue is rolling the dough too thin, which can lead to tearing when you add the cheese.

Keep the center about 1/4 inch thick. Also, do not skimp on preheating the stone; a properly heated stone is essential for a blistered crust. Finally, avoid adding too many wet toppings, which can make the crust soggy.

How to tell it’s done

The pizza is done when the crust is deeply blistered and golden brown, with charred spots on the edges and bottom. The cheese in the center should be bubbling and lightly browned. The stuffed crust should feel crisp to the touch and sound hollow when tapped.

If using a thermometer, the internal temperature of the pizza should reach at least 165°F (74°C). Let the pizza rest for 2-3 minutes before slicing to allow the cheese to set slightly, then serve immediately.