Four Cheese Recipe
House Red Sauce, Mozzarella, Fresh Basil, Fior Di Latte, Parmesan & Asiago
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Dough & Assembly
Sauce
Cheeses
Finish & Optional
Method
Dough & Assembly
- 1
Preheat and prepare dough
Preheat your oven to 500°F (260°C) with a pizza stone or steel inside for at least 45 minutes. If using a home oven without a stone, preheat the oven to its highest temperature and use the lowest rack. Lightly dust a pizza peel or work surface with flour or semolina. Stretch or roll the pizza dough into a 12-inch round, leaving a slightly thicker rim for the crust. Transfer the shaped dough to the peel or a parchment-lined baking sheet.
- 2
Brush with oil
Brush the outer 1/2 inch rim of the dough lightly with 1 tablespoon olive oil to promote browning and flavor.
Sauce
- 3
Spoon 3 tablespoons of house red pizza sauce onto the center of the dough. Using the back of the spoon, spread the sauce evenly in a thin layer over the dough, leaving the oil-brushed rim exposed (about 1/2 inch). The sauce layer should be light so the cheeses can meld without making the crust soggy.
Cheeses
- 4
Distribute shredded mozzarella
Evenly sprinkle the 3 oz of low-moisture shredded mozzarella across the sauced surface. This cheese provides melt and stretch.
- 5
Add fior di latte
Tear or slice the 3 oz fior di latte into small pieces and distribute them evenly on top of the shredded mozzarella. Place pieces slightly apart so they create pockets of creamy, fresh-milk flavor without over-saturating any one area.
- 6
Add hard cheeses
Evenly sprinkle the 1 oz grated Parmesan and 1 oz shredded Asiago over the top of the other cheeses. These two provide salty, nutty, and sharp flavor notes that define the four-cheese profile.
Baking
- 7
Slide the assembled pizza onto the preheated pizza stone or place the baking sheet on the lowest rack. Bake at 500°F (260°C) for 8–10 minutes, or until the crust is golden and blistered and the cheeses are melted, bubbling, and developing small brown spots. Rotate the pizza halfway through baking if your oven has hot spots.
Finish & Serve
- 8
When the pizza is done, remove it from the oven and let it rest on a cutting board for 1–2 minutes to let the cheeses settle. Scatter 8 fresh basil leaves over the pizza. Lightly grind 1 teaspoon cracked black pepper evenly across the top and, if desired, sprinkle 1/4 teaspoon red pepper flakes for a touch of heat.
- 9
Slice into 6 wedges and serve hot. Estimated optimal cooling time before serving to avoid burns: 1 minute.