If you love Italian cheese as much as I do, you need this recipe in your life. Quattro Formaggi Pizza is a celebration of local Italian cheese unlike any other.
Why You Need Our Recipe
- Cheese Lover’s Paradise: If you can’t resist the allure of cheese, this Quattro Formaggi Pizza is a must-try. It boasts not one or two, but four exquisite cheeses, making it the ultimate treat for cheese aficionados.
- Easy and Fun to Make: Whether you’re a seasoned chef or a novice in the kitchen, this pizza recipe is straightforward and enjoyable to prepare. With a handful of ingredients and a little effort, you’ll have a delectable homemade pizza in no time.
- Versatile and Impressive: Hosting a get-together or a casual dinner with friends? Quattro Formaggi Pizza is an excellent choice. Its distinctive flavours and elegant presentation will earn you compliments and admiration from your guests.
About Quattro Formaggi Pizza
Quattro Formaggi Pizza, also known as Four Cheese Pizza, originates from Italy, the land of pizza perfection. As the name suggests, this pizza is topped with four different types of luscious cheeses, creating a harmonious symphony of flavours. The combination of creamy Mozzarella, tangy Gorgonzola, nutty Parmigiano Reggiano, and velvety Fontina makes every bite an unforgettable experience.
Italians make this pizza either rossa (with tomato paste) or bianca (without tomato).
Star Ingredients
Undoubtedly, the star of this pizza is the blend of four exquisite cheeses: Mozzarella, Gorgonzola, Fontina and Parmigiano Reggiano. Each cheese contributes its unique characteristics, resulting in a luxurious and balanced cheesy indulgence.
Buffalo Mozzarella
Mozzarella is the fundamental ingredient because it helps maintain humidity throughout baking, and protects the other cheeses from the high heat of the oven. Buffalo Mozzarella is the traditional choice here, but a cow’s milk version called Fior di Latte might be more accessible.
Gorgonzola Piccante
Secondly, Gorgonzola Piccante is a staple in this recipe throughout Italy. This “spicy” blue cheese from northern Italy also has a reasonable moisture content. However, its main role is to add depth of flavour to the pizza.
Fontina & Parmigiano Reggiano
To round up the classic four, Fontina provides extra melt, and Parmigiano Reggiano adds a bit of crunch. Moreover, the king of Italian cheeses also adds a little bit of sweetness and fruitiness to the dish.
Some other cheeses
While those four cheeses make up the traditional recipe for Quattro Formaggi Pizza, there are many more cheeses that can be used. Effectively, depending on the region, Italians also use one or more local cheeses such as Pecorino, Ricotta, Crescenza, Robiola, Taleggio, Provolone, Caciocavallo and Asiago
Other ingredients
- Tipo 00 flour, plain
- Dried yeast
- Semolina flour, for dusting
- San Marzano tomatoes, crushed
Prepping Tips
- Allow the pizza dough to rest and rise adequately, following the package instructions or your homemade recipe. This step ensures a soft and airy crust.
- Grate or shred the cheeses ahead of time for easy and quick assembly.
- Experiment with different cheese ratios to find your perfect blend of flavours.
Complete Recipe Steps
- To start, mix the flour, salt and yeast in a bowl making sure to put the salt and yeast at opposite sides.
- Make a well in the middle and pour in water and olive oil. Mix thoroughly until a scraggy dough forms. If the dough is too sticky, you can use a little more flour.
- Dust a clean section of your kitchen bench with a little flour and knead the dough for around 10 minutes until it’s smooth and elastic. If you lightly press your finger on the ball of dough it should spring back up easily.
- Coat a large clean bowl with ½ tablespoon of olive oil. Shape the dough into a ball and place in the bowl. And rub the top of the dough with a small amount of olive oil.
- Cover with beeswax wrap and leave in a warm place for up to 4 hours. Or until the dough has tripled in size.
- Pre-heat the oven to 450°F/230°C and add your baking trays to heat up.
- Cut the dough into 2 or 4 depending on how big you want your pizza. Then either roll out on a lightly floured surface with a rolling pin.
- Remove the baking tray from the oven and sprinkle with semolina or flour. Afterwards, carefully place the pizza dough on top.
- Spread the pizza base evenly with San Marzano tomato sauce and sprinkle with even amounts of cheese. Bake until melted, bubbling and golden (around 10-15 minutes).
Serving Guide
Quattro Formaggi Pizza is best enjoyed fresh out of the oven. Cut it into wedges or squares and serve as a delightful appetizer, a delectable main course, or as a party treat for your friends and family.
Recipe FAQ’s
There are some of the most frequently asked questions about this amazing dish.
Absolutely! Feel free to experiment with your favourite cheeses. However, the key to the perfect Quattro Formaggi Pizza is a balance of creamy, sharp, and nutty flavours.
Of course! While the four-cheese combination is fantastic on its own, you can add ingredients like caramelized onions, sautéed mushrooms, or thinly sliced prosciutto to enhance the flavours further.
Printable Recipe Card
Indulge in the delightful world of cheese with our irresistible Quattro Formaggi Pizza. This easy-to-make, cheesy masterpiece will satisfy your cravings and impress your guests at any gathering.
So, fire up your oven, gather your ingredients, and get ready to experience a slice of Italian heaven right in your home!
Quattro Formaggi Pizza
Ingredients
Pizza dough
- 4 cups plain flour tipo 00
- 2 tsp dried yeast fast action
- 320 ml water lukewarm
- 1 tbsp olive oil
- 1 pinch salt
- ½ tsp sugar
- semolina flour for dusting
Toppings
- 2 balls Buffalo Mozzarella grated
- 100 g Gorgonzola Piccante crumbled
- 100 g Fontina grated
- 50 g Parmigiano Reggiano grated
- 200 g crushed San Marzano tomatoes strained
- 1 pinch black pepper
Instructions
Making the pizza dough
- To start, mix the flour, salt and yeast in a bowl making sure to put the salt and yeast at opposite sides.
- Make a well in the middle and pour in water and olive oil. Mix thoroughly until a scraggy dough forms. If the dough is too sticky, you can use a little more flour.
- Dust a clean section of your kitchen bench with a little flour and knead the dough for around 10 minutes until it's smooth and elastic. If you lightly press your finger on the ball of dough it should spring back up easily.
- Coat a large clean bowl with ½ tablespoon of olive oil. Shape the dough into a ball and place in the bowl. And rub the top of the dough with a small amount of olive oil.
- Cover with beeswax wrap and leave in a warm place for up to 4 hours. Or until the dough has tripled in size.
Baking the pizza
- Pre-heat the oven to 450°F/230°C and add your baking trays to heat up.
- Cut the dough into 2 or 4 depending on how big you want your pizza. Then either roll out on a lightly floured surface with a rolling pin.
- Remove the baking tray from the oven and sprinkle with semolina or flour. Afterwards, carefully place the pizza dough on top.
- Spread the pizza base evenly with San Marzano tomato sauce and sprinkle with even amounts of cheese. Bake until melted, bubbling and golden (around 10-15 minutes).
Love this classic combo! Mozzarella, Gorgonzola, Fontina and Reggiano FTW!