Cameron's Four-Cheese Pizza Wolfgang Puck says he likes Roma tomatoes for pizza because these "sweet tasting" treats have less water content.

Yield: 4 (8-inch) pizzas
Prep Time: 40 minutes
Cook Time: 12 minutes
Inactive Prep Time: 50
Ease of preparation: difficult

For the Pizza Dough

1 package active dry or fresh yeast
1 teaspoon honey
1 cup warm water, 105 to 115 degrees F
3 cups all-purpose flour
1 teaspoon kosher salt
1 tablespoon extra-virgin olive oil, plus additional for brushing

For the Pizza

12 ounces (1/2 recipe) pizza dough
2 tablespoons Pesto (recipe follows)
2 tablespoons Oven-Dried Tomatoes (recipe follows), cut into thin slices
3/4 cup shredded or grated mozzarella, about 3 ounces
3/4 cup grated fontina
2 Roma tomatoes, ends trimmed and cut into 12 slices
2 ounces goat cheese, crumbled
1 teaspoon chopped fresh oregano leaves
1 teaspoon chopped fresh thyme leaves
2 tablespoons freshly grated Parmesan
6 to 8 large fresh basil leaves, cut into chiffonade

Preparing the Pizza Dough

In a small bowl, dissolve the yeast and honey in 1/4-cup warm water.

In a mixer fitted with a dough hook, combine the flour and the salt. Add the oil, the yeast mixture and the remaining 3/4 cup of water and mix on low speed until the dough comes cleanly away from the sides of the bowl and clusters around the dough hook, about 5 minutes. (The pizza dough can also be made in a food processor fitted with the steel blade. Pulse once or twice, add the remaining ingredients and process until the dough begins to form a ball.)

Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer. The dough should be smooth and firm. Cover the dough with a clean, damp towel and let it rise in a warm spot for about 30 minutes. (When ready, the dough will stretch as it is lightly pulled.)

Divide the dough into 4 balls, about 6 ounces each. Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times. Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute. Cover the dough with a damp towel and let rest 15 to 20 minutes. At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days.