Pizza With Gorgonzola And Tomatoes

• Dough
• 1/4 cup plus 2 tablespoons lukewrm water (110F)
• 2 teaspoons active dry yeast
• 2 cups all-purpose flour or bread flour
• 2 garlic cloves minced
• 3 tablespooons evoo
• 1/2 cup coursley grated fontina cheese
• 1/2 cup grated mozzarella cheese
• 4 ounces Gorgonzola cheese
• 12 plum tomatoes (fresh or canned), peeled, seeded and chopped
• Salt and freshly ground black pepper

1. To make a sponge, combine 1/4 cup plus 2 tablespoons lukewarm water, yeast and 1/4 cup of the flour in a large bowl. Let stand for 20 minutes until it bubbles up. Add the remaining 1 3/4 cup flour, 1/2 to 3/4 cup lukewarm water and salt. Stir together with a wooden spoon to mix the dough thoroughly. Turn the dough out onto a floured surface and knead the dough for 10 minutes until it is soft yet still very moist. Oil a bowl. Place the dough in the bowl and turn it over to coat it with oil. Cover bowl with plastic wrap tightly and a towel and put in a warm place, at least 70 Degrees to 75F. Let it rise for 2 hours or until it has doubled in size.
2. Make the pizza dough and let rise.
3. Thirty minutes before baking, preheat the oven to 500F. Place a pizza stone on the bottom rack of the oven and heat for at least 30 minutes. Or use a pizza pan.
4. In a small bowl, combine the garlic and 2 tablespoons of the olive oil and let stand for 30 minutes. In anther bowl, combine the fontina mozzarella, and Gorgonzola cheese and set aside.
5. In a saucepan over high heat, heat the remaining 1 tablespoon olive oil. Add the tomatoes and bring to a boil. Decrease the heat to low and simmer until the tomatoes are very dry and 1/2 cup remains, 15 to 20 minutes. Season to taste with salt and papper. Let cool.
6. Punch down the dough. On a floured surface, divide the dough into 2 pieces and form into balls. Roll 1 piece into a 9-inch circle, 1/4 inch think. Transfer to a heavily floured pizza peel. Brush the dough to within 1/2 inch of the edge with the garlic-infused oil. Spread half of the tomato sauce on top of the dough to within 1/2 inch of the edge. Sprinkle with half of the cheese. Slide the pizza onto a pizza stone and bake until golden and crisp. 8 to 12 minutes. Remove from the oven and serve immediately.
7. Can make one big pizza too.

dough, lukewrm water, active dry yeast, flour, garlic, evoo, coursley grated fontina cheese, mozzarella cheese, gorgonzola cheese, tomatoes, salt

Taken from www.epicurious.com/recipes/member/views/pizza-with-gorgonzola-and-tomatoes-50145365 (may not work)