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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.
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2
Make the pizza dough and let rise.
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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.
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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.
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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.
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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.
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7
Can make one big pizza too.
