1. In a bowl, dissolve the yeast in the lukewarm water, add half the flour and mix, then add the rest of the flour, the salt and olive oil and knead for 10 minutes into a smooth, elastic dough.
2. Cover and leave to rise in a warm place for 1.5-2 hours until doubled; then divide into 4 equal balls and rest, covered, for another 30 minutes.
3. Preheat the oven to its highest setting (250-275 °C) with a pizza stone or upturned baking tray inside; dice and drain the mozzarella, crumble the gorgonzola and grate the provolone.
4. On a floured surface, press one ball out with your fingertips from the centre outwards into a roughly 28 cm disc, leaving the edge thicker, and place it on baking paper.
5. Spread a quarter of the four cheeses evenly over it, drizzle lightly with extra virgin olive oil, slide onto the hot stone with the paper and bake for 7-10 minutes until the cheese is bubbling and browned in places and the edge is blistered.
6. Serve at once; bake the remaining pizzas the same way.
Tip: This is a "white" pizza, with no tomato; in Italy fontina is often used instead of provolone - any good melting, aged cheese can be one of the four.
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