Triple Cheese PIzza

Dough

1. First, mix 90% of the water and all the yeast in a bowl, letting the yeast dissolve completely. Slowly add 50% of the flour and let the water and flour blend together. Then, gradually add the rest of the flour. Once the dough starts to come together after about 6-7 minutes, add the salt and half of the remaining water.

1. Wait a minute for the salt to incorporate and pour in the rest of the water little by little. The total mixing time should be approx. 15 minutes.

1. When you’re happy with the consistency, let the dough rest in a plastic container covered with clingfilm at room temperature (16- 18°C) for 12-18 hours.

1. When it has more than doubled in size, the yeast will have worked its magic. Cut the dough into three portions and let it rest again – this time for 4-6 hours at room temperature.

Making the pizza

1. Stretch your dough and spread the tomato sauce with a tablespoon. Make sure the edge is free from sauce.

1. Add the mozzarella cubes, blue cheese, and smoked cheese. Bake at 430°C in a professional gas or wood-burning pizza oven for 60-90 seconds.

1. If you work with a deck oven that cannot reach such high temperatures, bake at 380-400°C for a few seconds longer. When the crust is nice and crispy, take it out, cover with slices of bresaola and sprinkle with pine nuts.

1. A drizzle of extra virgin olive oil will add the perfect finishing touch. Absolutely irresistible.