Four-cheese pizza is a totally wonderful thing - a good variety of cheeses makes for an really tasty pizza.
Knead the dough for about 10 minutes. I knead bread doughs by rolling them into a longish sausage, folding that in 3, turning it 90 degrees, stretching into a sausage again, folding, turning. Keep on repeating that sequence until it is smooth and elastic. Place it in the mixing bowl, drizzle some oil on the surface, cover with plastic film and leave to rise until doubled in size, about 1 or 2 hours. Alternatively you can leave it in the fridge to rise overnight.
Preheat your oven as hot as it will go. Cut a disc of greaseproof paper the same size as your pizza stone or tray. Put the pizza stone(s) or tray(s) in the oven to heat up.
Place your dough in the centre of a disc of greaseproof paper and spread it out until you have a fairly even circle of your preferred thickness. Let the dough rise for 15-30 minutes.
Prep the cheeses by grating, slicing, crumbling or whatever works for the texture of each cheese.