Basic Dough

1/4 cup warm water (about 105 degrees)
2 tablespoons honey
1 package dry yeast
2 cups high-gluten flour
1 teaspoon kosher salt
1 tablespoon olive oil
3/4 cup water

In a cup stir together warm water and honey, and mix in dry yeast. Let stand for ten minutes. Place flour and salt in mixer bowl or in food processor bowl.

With mixer running, add olive oil, remaining water, and yeast mixture. Mix until dough forms ball. If it is sticky, sprinkle a little more flour into mixture. On lightly floured surface, knead dough until smooth. Place dough in stainless steel bowl, cover, and set aside to rise 35 to 40 minutes. For four small pizzas, cut into four equal portions. Dough can be refrigerated and used up to 24 hours later. If refrigerated, let dough return to room temperature before working it.

Lightly flour work surface. With heel of hand, flatten each ball, then roll into a circle with rolling pin. Rotate dough slightly after each pass.

Pizza Sauce

1 16-ounce can crushed all-purpose tomatoes
1 tablespoon sugar
2 teaspoons chopped garlic
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon chopped fresh basil
1/2 teaspoon oregano leaves
1/2 teaspoon rosemary leaves

Mix well.

Four-Cheese Topping

(enough for one pizza)
1 1/2 ounces pizza sauce
1 1/2 ounces sliced mozzarella
3/4 ounce sliced Gorgonzola
1/2 ounce fresh grated Parmesan
6 teaspoon-size dollops of ricotta
Basil sprigs for garnish

Preheat oven to 500 degrees. After rolling out dough, place in pizza pan, or for best results use pizza brick. Evenly spread sauce, and top with cheeses.

Cook pizza for 15 to 18 minutes, until crust is done and cheese is melted. Remove from oven, garnish, and serve immediately.