Ninja Woodfire Quattro Formaggi Pizza From Epcot's Via Napoli

In a bowl, mix together 300g of water, 300g of 00 pizza flour, 5g of yeast, and 5g of honey.
Transfer the mixture to a container with a lid and let it sit at room temperature for 1 hour.
After an hour, refrigerate the poolish for 24 hours.

After 24 hours, take the poolish out of the fridge. In a large bowl, add 700ml of water and mix in the poolish until fully combined.
Add 40g of salt and 625g of 00 pizza flour to the poolish mixture, stirring well.
Gradually add the remaining 625g of 00 pizza flour, mixing until the dough comes together.
Knead the Dough for a few minutes until it becomes a rough dough.
Transfer the dough to a hard, flat surface.
Coat your hands with olive oil and knead the dough for 5 to 10 minutes until smooth and elastic.
Reapply olive oil to your hands and lightly coat the top of the dough. Cover and let the dough rest at room temperature for 15 minutes.

Follow the “balloon” method from the video to shape the dough into a ball.
Oil a bowl with olive oil and place the dough ball in the bowl. Cover and let it sit at room temperature for 35 minutes.

Oil your hands and divide the dough into three equal portions.
Shape each portion into a ball, following the video’s technique.
Dust a baking sheet with semolina flour and place the dough balls on the tray. Lightly coat the tops with olive oil and cover the tray with plastic wrap.
Let the dough rest at room temperature for 2 hours.

Preheat the Ninja Woodfire Oven: Fill the pellet hopper with your choice of wood pellets (I used premium blend Kona pellets for a mild flavor).
Set the oven to the pizza setting, choose Neapolitan, and set the temperature to 700°F (371°C). Let the oven preheat while preparing your pizza.

Simply press the dough out into your desired pizza shape on a surface dusted with semolina flour.
Stretch the dough gently to form a thin base and build a slight edge for the crust.
Using a pastry brush, lightly coat the edges of the dough with olive oil. This helps prevent burning and creates a crispier crust.

Start with a layer of shredded mozzarella, but be careful not to overload it (too much can make the pizza soupy).
Follow with shredded provolone, Fontina, and finish with a light sprinkling of Parmesan.
Remember, there’s no sauce—just glorious cheese, so balance is key!

Slide the pizza onto the preheated pizza stone in the Ninja Woodfire Oven.
Bake for 4-5 minutes, checking after 3 minutes. The cheese should be melted and bubbling, and the crust golden with slight char from the woodfire.
Remove the pizza using the pizza peel, slice, and enjoy! The combination of creamy mozzarella, nutty provolone, rich Fontina, and sharp Parmesan makes this Quattro Formaggi pizza a true cheese lover’s dream!

Tried this recipe?Mention @DadGotThis or tag #DadGotThis!