1: This recipe would suit a variety of pizza styles, but we think our Classic Pizza Dough would be a great fit.
Make sure to prepare your dough ahead of time to ensure it rises at room temperature before preheating your oven.
2: Fire up your oven.
Aim for 400-450°C (750-850°F) on the baking stone inside. (Use the infrared thermometer to quickly and accurately check the temperature of the middle of the stone.)
3: Stretch your dough on a lightly floured surface.
Push the air from the center out toward the crust, then use your knuckles to stretch out the base to 12 inches.

4: Top the pizza with a quarter each of the Camembert and Gruyère, tearing the cheese into pieces and distributing evenly across the dough.


5: Sprinkle on a few pinches of thyme, then top with a quarter of the pickled blueberries, strained from their syrup.

6: Slide the pizza off the peel and into the oven.

7: Cook for 1 to 2 minutes, using a peel to turn the pizza every 20 seconds to ensure an even bake.

8: Remove from the oven and top with the zest of half a Meyer lemon.

9: Slice and enjoy.
Repeat for the remaining three pizzas.
