Quattro Formaggi Recipe
Gorgonzola, Parmigiano Reggiano, taleggio, smoked buffalo mozzarella
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Ingredients
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Dough
Cheeses & Toppings
Tools & Misc
Method
Dough
- 1
Activate and mix
In a small bowl, combine warm water and instant dry yeast; stir and let sit 2–3 minutes until slightly foamy. In a large bowl (or bowl of a stand mixer fitted with a dough hook), add flour and salt. Make a well, add the yeast mixture and olive oil, then mix until a shaggy dough forms.
- 2
Knead
Knead by hand on a lightly floured surface for 8–10 minutes until smooth and elastic, or knead in the stand mixer 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
- 4
Pre-shape and rest
Turn the risen dough out onto a lightly floured surface, divide if making two smaller pizzas (this recipe makes one large 12–14" pizza or two 9–10"), shape into a ball, cover and rest 20 minutes to relax the gluten before shaping.
Cheeses & Assembly
- 5
Preheat oven
Place a pizza stone or heavy baking sheet on the middle rack and preheat oven to 500–550°F (260–290°C) for at least 45 minutes. If using a home oven, higher temperature yields better results.
- 6
Prepare cheeses
While oven preheats, prepare cheeses: shred or tear the smoked buffalo mozzarella into small pieces; crumble the gorgonzola into bite-sized pieces. If your gorgonzola is very firm, soften it by stirring in 1 tablespoon of whole milk until spreadable. Thinly slice the taleggio. Grate the Parmigiano-Reggiano and set aside.
- 7
Shape the dough
On a surface dusted with cornmeal or semolina, press and stretch the rested dough into a 12–14" round (or two smaller rounds), keeping a slightly thicker rim for the crust. Avoid pressing out all the gas—small bubbles help the crust rise.
- 8
Assemble pizza
Transfer the shaped dough to a pizza peel or an inverted baking sheet dusted with cornmeal. Lightly brush the center of the dough with a thin film of olive oil (this helps prevent sogginess). Evenly distribute the shredded smoked buffalo mozzarella over the center, then scatter the gorgonzola pieces and thin slices of taleggio in a balanced pattern so no single spot is overloaded. Finish with an even sprinkle of grated Parmigiano-Reggiano and a grind of freshly ground black pepper.
Bake & Finish
- 9
Bake
Slide the assembled pizza onto the preheated stone or baking sheet. Bake until the crust is golden and blistered and the cheeses are melted and slightly bubbly, about 7–10 minutes at 500–550°F (timing depends on oven temperature and pizza thickness). Rotate halfway through if necessary for even browning.
- 10
Finish
When the pizza is done, remove from the oven and let rest 1–2 minutes. Drizzle lightly with olive oil, finish with a few torn basil leaves if using, and sprinkle a pinch of coarse sea salt or flaky salt to taste. Allow to rest another minute, then slice and serve immediately.
- 11
Storage
Leftover pizza can be refrigerated in an airtight container for up to 2 days and reheated in a hot oven (400°F/200°C) on a baking sheet for 6–8 minutes to revive the crust.