Preheat your oven to 220°C (425°F). If you have a pizza stone or steel, place it in the oven while it preheats for an extra crispy crust.

On a lightly floured surface, stretch or roll out the pizza dough to your desired thickness and shape, approximately 30cm (12 inches) in diameter. Transfer the dough to a pizza peel dusted with cornmeal or semolina, or directly onto a baking sheet lined with parchment paper.

In a small bowl, mix the olive oil and minced garlic. Brush this mixture evenly over the surface of the pizza dough, leaving a small border for the crust.

Evenly distribute the shredded mozzarella cheese over the garlic-infused olive oil base. This will form the primary cheesy layer.

Scatter the crumbled gorgonzola cheese and shredded fontina cheese over the mozzarella. Distribute them as evenly as possible to ensure each bite has a mix of flavors.

Sprinkle the grated Parmesan cheese over the other cheeses. This adds a sharp, salty finish.

Season with a pinch of freshly ground black pepper. Be mindful not to add too much salt, as the cheeses are already quite salty.

Carefully slide the pizza onto the preheated pizza stone/steel or place the baking sheet in the oven. Bake for 12-15 minutes, or until the crust is golden brown and the cheese is bubbly and slightly browned.

Once baked, carefully remove the pizza from the oven. Garnish with fresh basil leaves, if desired. Let it cool for a minute or two before slicing and serving.