Restaurants›Pizza Beppe Westewagenstraat - Rotterdam Centrum›4 Formaggi Recipe

4 Formaggi Recipe

Name: Pizza Beppe Westewagenstraat - Rotterdam Centrums 4 FORMAGGI Recipe
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 1 to serve pizza dough (high-hydration, ball); 0.25 cups all-purpose flour (for dusting); 1 tbs olive oil (for brushing); 200 g fior di latte (fresh mozzarella), shredded or torn; 80 g fontina, thinly sliced or shredded; 60 g Gorgonzola D.O.P. (creamy, crumbled); 30 g Grana Padano D.O.P., finely grated; 1 tsp freshly ground black pepper; 80 g prosciutto cotto al tartufo (optional topping)

Inspired by Pizza Beppe Westewagenstraat - Rotterdam Centrum

Time1h 5m

Serves2

Fior di latte, fontina, Gorgonzola D.O.P., Grana Padano D.O.P., black pepper, NO tomato sauce (topping tip: prosciutto cotto al tartufo)

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Ingredients

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Dough

1 to serve pizza dough (high-hydration, ball)1/4 cups all-purpose flour (for dusting)1 tbs olive oil (for brushing)

Cheeses & Topping

7.05 oz (200 g) fior di latte (fresh mozzarella), shredded or torn2.82 oz (80 g) fontina, thinly sliced or shredded2 1/8 oz (60 g) Gorgonzola D.O.P. (creamy, crumbled)1.06 oz (30 g) Grana Padano D.O.P., finely grated1 tsp freshly ground black pepper2.82 oz (80 g) prosciutto cotto al tartufo (optional topping)

Method

Dough

Prepare oven and peel

Preheat your oven to the highest setting (250–290°C / 482–554°F) for at least 45 minutes with a pizza stone or steel on the middle rack. If using a baking sheet, preheat the sheet upside down.

Shape dough

Lightly flour your work surface with the 1/4 cup flour. Gently stretch or roll the pizza dough ball into a 10–12 inch (25–30 cm) round, aiming for an even thickness with a slightly thicker rim. Transfer to a well-floured pizza peel or an inverted baking sheet dusted with flour or semolina.

Finish base

Brush the rim lightly with 1 tablespoon olive oil to promote browning. There is no tomato sauce for this pizza.

Cheeses & Topping

Distribute fior di latte

Scatter the 200 g torn or shredded fior di latte evenly across the center of the stretched dough, leaving the oiled rim uncovered. Aim for moderate coverage so the other cheeses can shine.

Add fontina

Evenly distribute the 80 g thinly sliced or shredded fontina over and between the fior di latte. Fontina adds melt and a gentle nutty flavor.

Dot with Gorgonzola

Place the 60 g crumbled Gorgonzola in small dollops across the surface. Space them so you get pockets of blue-creamy flavor rather than one concentrated area.

Grate Grana Padano

Finish the cheese layer with 30 g finely grated Grana Padano sprinkled evenly; this adds savory umami and a lightly granular texture.

Season

Lightly grind 1 teaspoon freshly ground black pepper over the cheeses. No additional salt is typically needed because of the cheeses' salinity; taste preferences may vary.

Bake

Slide the pizza onto the preheated stone or steel. Bake at the highest oven temperature for 6–10 minutes, depending on oven and stone temperature, until the crust is blistered and golden and the cheeses are molten and slightly golden in spots. Rotate the pizza halfway through baking for even color.

Finish with prosciutto (optional)

If using prosciutto cotto al tartufo, remove the pizza from the oven and immediately drape the thin slices (80 g) over the hot pizza so they warm but do not fully crisp. Allow 1–2 minutes for the truffle aroma to bloom.

Final touches and serve

Optionally grate a tiny additional pinch (1–2 g) of Grana Padano over the hot pizza if desired. Slice and serve hot so the cheese is stringy and creamy.