Quattro Formaggio Recipe

proof yeast

Pour warm water (about 105–110°F / 40–43°C) into a small bowl, stir in sugar, then sprinkle yeast over the top. Let sit 5–7 minutes until foamy.

In a large mixing bowl combine flour and salt. Make a well in the center.

Add the foamy yeast mixture and 1 tablespoon olive oil to the flour. Stir with a wooden spoon until a shaggy dough forms.

Turn the dough onto a lightly floured surface and knead by hand for 8–10 minutes until smooth and elastic (or knead 5–6 minutes in a stand mixer with a dough hook).

Form into a ball, lightly oil the mixing bowl, place dough back in bowl, cover with plastic wrap or a towel, and let rise in a warm place for 1–1.5 hours, or until doubled in size.

After rising, gently deflate dough, shape into a disk, and let rest 10 minutes before rolling/stretching to a 12-inch circle.

Pour canned San Marzano tomatoes into a bowl and crush by hand or pulse briefly with a blender to a slightly chunky consistency (about 1 cup).

Heat 1 teaspoon olive oil in a small saucepan over medium-low heat. Add minced garlic and cook 20–30 seconds until fragrant; do not brown.

Add crushed tomatoes, salt, and dried oregano. Simmer gently 8–10 minutes to meld flavors and thicken slightly. Stir in torn basil off heat. Taste and adjust seasoning.

Allow sauce to cool slightly. The sauce should be saucy but not watery — strain excess liquid if necessary so pizza does not become soggy.

Preheat oven and baking surface: place a pizza stone or inverted heavy baking sheet in the oven and preheat to 500°F (260°C) for at least 45 minutes. If using a home oven with broil, you can finish with a 1–2 minute broil for extra color.

On a floured surface or parchment, stretch the rested dough into a 12-inch circle, keeping a slightly thicker rim for the crust.

Lightly brush the center of the dough with 1 teaspoon olive oil to create a moisture barrier (optional).

Spread 0.5–0.75 cup of the prepared San Marzano sauce evenly over the dough, leaving a 1-inch border for the crust.

Evenly distribute the shredded mozzarella over the sauced surface.

Scatter pieces of fior di latte across the pizza to provide pockets of creaminess.

Sprinkle the grated Parmesan evenly over the cheese layer so it melts into flavor pockets.

Top with the sliced/shredded provolone in small clusters to offer a slightly sharper, tangy profile.

Season the top with freshly ground black pepper and, if using, a light pinch of red pepper flakes.

Transfer the pizza to the preheated stone or baking sheet (use a peel or slide parchment) and bake 8–10 minutes, rotating halfway, until crust is blistered and cheeses are melted and slightly golden. Baking time will vary by oven; in very hot ovens it may take 5–7 minutes.

If desired, finish under the broiler 1–2 minutes to get extra browning — watch carefully to avoid burning.

Remove pizza from oven and let rest 2–3 minutes. Tear fresh basil leaves and scatter on top, then drizzle lightly with a teaspoon of extra-virgin olive oil.

Slice into 6–8 slices and serve immediately.