In a large mixing bowl, add the Italian 00 flour. Place the salt on one side of the bowl and the dried yeast on the opposite side to prevent the salt from coming into direct contact with the yeast before mixing.

Create a well in the center of the flour mixture. Pour in the lukewarm water, olive oil, and sugar, then stir everything together until a shaggy dough begins to form. If the dough feels excessively sticky, sprinkle in a small amount of additional flour until it becomes easier to handle.

Transfer the dough to a lightly floured work surface and knead for about 10 minutes, or until it becomes smooth, soft, and elastic. A properly kneaded dough should spring back when gently pressed with a fingertip.

Lightly coat a large clean bowl with about ½ tablespoon of olive oil. Shape the dough into a smooth ball and place it in the prepared bowl. Rub a thin layer of olive oil over the surface of the dough to help prevent it from drying out.

Cover the bowl tightly with plastic wrap or a clean kitchen towel and let the dough rise in a warm, draft-free location for 3 to 4 hours, or until it has tripled in size.

Preheat the oven to its highest setting, at least 450°F (230°C), allowing the baking tray or pizza pan to heat inside the oven for the best crust texture.

Once the dough has risen, gently deflate it and divide it into 2 large or 4 individual portions, depending on your preferred pizza size.

On a lightly floured surface, roll each portion into your desired shape using a rolling pin, or stretch the dough by hand for a more rustic appearance.

Carefully remove the hot baking tray from the oven and lightly dust it with semolina or flour to help prevent sticking and encourage a crisp base.

Place the prepared pizza dough onto the hot tray. Spread an even layer of the crushed tomato passata across the surface, leaving a small border around the edges for the crust.

Evenly distribute the mozzarella, Gorgonzola, goat cheese, and freshly grated Parmesan over the tomato layer. If desired, finish with a few grinds of freshly cracked black pepper for additional flavor.

Bake for 10 to 15 minutes, or until the crust is crisp and golden, the cheeses have melted completely, and the top develops bubbling, lightly browned spots.

Remove the pizza from the oven and allow it to cool for 1 to 2 minutes before slicing. Serve immediately while the cheese is hot, creamy, and perfectly melted.