Quattro Formaggio Pizza Recipe
Make Quattro Formaggio Pizza Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Cheeses (Quattro Formaggi)
Sauce & Finish
Method
Dough
- 1
Activate and mix dough
In a medium bowl, combine lukewarm water (about 105–110°F / 40–43°C), sugar, and instant dry yeast. Stir and let sit for 3–5 minutes until slightly foamy. In a large mixing bowl, whisk together the flour and salt. Make a well in the center, pour in the foamy yeast mixture and 1 tablespoon olive oil. Mix with a wooden spoon or your hand until a shaggy dough forms.
- 2
Knead
Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. If using a stand mixer, knead with the dough hook on medium speed for 6–7 minutes. The dough should be slightly tacky but not sticky; add a teaspoon of flour at a time if too sticky.
- 3
First rise
Lightly oil a bowl, place the dough inside and turn to coat with oil. Cover with plastic wrap or a clean kitchen towel. Let rise in a warm draft-free spot until doubled in size, about 60–90 minutes.
- 4
Shape
Once risen, punch the dough down gently to release gas. Transfer to a lightly floured surface and shape into a 12–14 inch round by pressing from the center outward with your fingertips, or divide for two smaller pizzas. Place on a pizza peel or baking sheet dusted with cornmeal/semolina. Let rest for 15 minutes to relax the gluten before topping.
Sauce & Finish
- 5
Prepare sauce
In a bowl, crush the canned San Marzano tomatoes with your hands or a fork until mostly smooth but slightly chunky. Mince the garlic clove and stir into the crushed tomatoes. Add the dried oregano, 1 teaspoon sea salt, and 1/2 teaspoon black pepper. Taste and adjust seasoning. Drizzle in 1 tablespoon olive oil and mix. The sauce is intentionally simple and not cooked.
- 6
Preheat oven
Place a pizza stone or inverted heavy baking sheet on the center rack of your oven. Preheat the oven to the highest setting (500–550°F / 260–290°C) for at least 30–45 minutes so the stone is thoroughly heated.
- 7
Assemble pizza
Spread a thin, even layer (about 1/3 to 1/2 cup) of the prepared tomato sauce over the stretched dough, leaving a 3/4–1 inch border for the crust. Tear or slice fresh mozzarella into small pieces and distribute evenly over the sauce. Scatter small chunks of fontina across the surface. Crumble pieces of gorgonzola and dot them sparingly (gorgonzola is strong; use to taste). Evenly sprinkle the grated grana padano/parmesan over the top. Drizzle the remaining 1 tablespoon olive oil lightly over the cheese.
- 8
Bake
Slide the pizza onto the preheated stone or baking sheet. Bake for 7–10 minutes at 500–550°F, rotating once halfway through, until the crust is golden and blistered and cheeses are melted and bubbling. If the cheese browns too fast, lower oven by 25°F and continue until crust reaches desired color.
- 9
Finish
Remove pizza from the oven and let rest on a cutting board for 2 minutes. Scatter fresh basil leaves on top and grind a bit of fresh black pepper. If desired, sprinkle a touch more grated grana padano before slicing. Slice and serve immediately.