Photographers Guide to the Great Smoky Mountains

Four Cheese Pizza

Dough Ingredients:

This recipe makes one 16-inch pizza or two 10-inch pizzas.

  • 1 cup 110º F water
  • 1-½ tsp Red Star active dry yeast
  • 2 cups unbleached bread flour
  • 1 tsp salt
  • ⅓ tsp brown sugar
  • 2 tblsp olive oil

Sauce Ingredients:

  • 6 oz tomato paste
  • 15 oz tomato sauce
  • 1-2 tblsp oregano to taste
  • 2 tblsp Italian seasoning
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tblsp garlic salt
  • ¼ tsp freshly ground black pepper
  • 1 tsp sugar

Topping Ingredients:

  • 1 pound mozzarella cheese, shredded (about 4 cups)
  • Choice of meats and vegetables for toppings
  • ⅓ cup part-skim ricotta cheese
  • ¾-lb provolone cheese, sliced
  • ¼ cup grated Parmesan cheese with ½ tsp. garlic powder and ½ tblsp. oregano


  1. In a stand mixer bowl, dissolve the yeast and brown sugar in the water and let it sit for 10 minutes. Stir the salt and oil into the yeast solution. Mix in 2 cups of the flour.
  2. Using a dough hook, mix on low speed until fully combined for 1 to 2 minutes, scraping the sides and bottom of the bowl occasionally. Increase the speed to medium and knead until the dough is glossy and smooth and pulls away from sides of the bowl, about 8 minutes, adding more flour if needed.
  3. Turn the dough out and place into a bowl coated with 1 teaspoon of olive oil, and cover with a cloth. Let the dough rise until double, about 1 hour.
  4. While the dough rises, make the sauce by mixing the tomato paste and sauce together in a medium size bowl until well combined (all the lumps of paste are incorporated into the sauce). Add the rest of the ingredients (oregano, Italian seasoning, garlic powder, onion powder, garlic salt, pepper and sugar) and mix well
  5. After the dough has doubled, punch down the dough and form a good ball. Allow the dough to rest for a minute before rolling out. Turn the dough out onto a dry work surface and roll into a 15×12-inch rectangle.
  6. Fold the dough into thirds like a business letter, pinching the seams together to form a ball. Return to the oiled bowl, cover tightly with plastic wrap and let rise at room temperature until nearly doubled in volume for about 20 minutes. Meanwhile, adjust the oven rack to the lower position and preheat oven to 500º F. If using a pizza stone, place your pizza stone in the cold oven and then preheat.
  7. Coat a round 16-inch pizza pan with 2 tablespoons of olive oil and dust with corn meal.
  8. Transfer dough ball to dry work surface and roll out into a 16-inch circle. Transfer dough to the pan by rolling the dough loosely around a rolling pin and unrolling into the pan. Lightly press dough into the pan, working into corners and 1-inch upsides. If dough resists stretching, let it relax for 5 minutes before trying again.
  9. Top with sliced provolone and then sprinkle 2 cups mozzarella evenly over the surface of the dough. Spoon teaspoonfuls of ricotta cheese over the mozzarella cheese. If you’re using any meat or veggie topping, add them now. Spread the tomato sauce over the toppings and sprinkle 2 tablespoons Parmesan over the sauce.
  10. Bake your pizza until the cheese and crust are golden brown, about 15 to 20 minutes. If using a pizza stone, slide the pizza off of the pan onto the stone and bake until the cheese and crust are lightly browned. Remove pizza from the oven and let rest 10 minutes before slicing and serving.
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16" Four Cheese Pizza Nutrition Facts
Serving Size: 2 slices
Servings: 4
Amount per serving:
Calories: 864
Total Fat: 43 g
  Saturated Fat: 22 g
  Monounsaturated Fat: 14 g
  Polyunsaturated Fat: 1 g
  Trans Fat: 0 g
Cholesterol: 92 mg
Sodium: 2513 mg
Potassium: 1033 mg
Total Carbohydrate: 82 g
  Dietary Fiber: 14 g
  Sugars: 11 g
Protein: 52 g
Vitamin A: 65%
Vitamin C: 62%
Calcium: 174%
Iron: 37%
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