Quattro Formaggi Recipe
Make Quattro Formaggi Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pizza dough
Cheese topping (Quattro Formaggi)
Sauce and finishing
Method
Pizza dough
- 1
Activate yeast
In a small bowl, combine warm water (about 105–115°F / 40–46°C) and sugar or honey. Sprinkle the active dry yeast over the water, stir gently, and let sit 5–10 minutes until foamy.
- 2
Mix dough
In a large mixing bowl, whisk together the flour and salt. Make a well in the center and pour in the foamy yeast mixture and 1 tablespoon olive oil. Stir with a wooden spoon or dough hook until a shaggy dough forms.
- 3
Knead
Turn the dough out onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic (or knead 5–7 minutes on medium speed in a stand mixer with a dough hook). If dough is sticky, sprinkle a little flour; if too dry, add 1 teaspoon water at a time.
- 4
- 5
Shape and rest
Punch down the dough and divide to make one large pizza (or two smaller). Let the dough rest 10–15 minutes covered to relax the gluten before rolling or stretching.
Cheese topping (Quattro Formaggi)
- 6
Prepare cheeses
While the dough is resting, prepare the cheeses: shred the mozzarella and fontina, crumble the gorgonzola, and finely grate the Parmigiano-Reggiano. If your gorgonzola is very dry or crumbly, mix it with 1–2 tablespoons of whole milk to make it spreadable—this helps it melt evenly on the pizza.
- 7
Combine cheeses
In a bowl, lightly toss the shredded mozzarella and fontina together so they melt evenly. Keep gorgonzola and Parmigiano separate to sprinkle in pockets across the pizza for flavor contrast.
Sauce and assembling
- 8
Preheat oven
Place a pizza stone or inverted baking sheet on the middle rack and preheat the oven to 500°F (260°C) for at least 30 minutes. If you have a pizza steel, use it for best results. For home ovens that don’t reach 500°F, preheat to the highest temperature available (475–500°F).
- 9
Shape crust
On a lightly floured surface, stretch or roll the rested dough into a 12–14 inch round (or desired size). Transfer to a piece of parchment paper or a heavily floured pizza peel dusted with semolina or cornmeal for easier transfer.
- 10
Add sauce
Spread 3 tablespoons of mild tomato sauce evenly over the dough, leaving a 1/2–1 inch border for the crust. Quattro Formaggi is often made with very little or no sauce; use sparingly so the cheeses remain the star.
- 11
Add cheeses
Scatter the mozzarella-fontina blend evenly over the sauced dough. Dot the pizza with spoonfuls of gorgonzola (or gently crumble) in several spots so you get pockets of sharpness. Finish by sprinkling the finely grated Parmigiano-Reggiano over the top for savory depth.
- 12
Season and oil
Drizzle 1 tablespoon of extra-virgin olive oil lightly over the cheese, then sprinkle freshly ground black pepper and a pinch (about 1/2 teaspoon) of flaky sea salt. Add a light dusting of dried oregano or some torn fresh basil if using.
- 13
Bake
Using the pizza peel, slide the pizza (on parchment if using) onto the preheated stone or baking sheet. Bake at 500°F (260°C) for 8–12 minutes, or until the crust is golden and blistered and the cheeses are melted and bubbling. Rotate halfway through baking for even browning.
- 14
Finish and rest
Remove the pizza from the oven and let rest 2–3 minutes. If desired, grate a little extra Parmigiano-Reggiano over the top and finish with a final light drizzle of olive oil or a few torn fresh basil leaves.