Quattro Formaggio Recipe

Activate yeast

Combine warm water (about 105–115°F / 40–46°C), sugar and active dry yeast in a small bowl. Stir gently and let sit 5–8 minutes until foamy.

In a mixing bowl combine flour and salt. Make a well and add foamy yeast mixture and olive oil. Mix until a shaggy dough forms.

Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. Alternatively use a stand mixer with dough hook on medium for 5 minutes.

Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel and let rise in a warm spot 45–60 minutes until doubled. Punch down, shape into a 12-inch round and let rest 10 minutes before stretching.

Heat 1 tablespoon olive oil in a small saucepan over medium-low heat. Add minced garlic and cook 30–45 seconds until fragrant—do not brown.

Add crushed tomatoes, dried oregano, salt and black pepper. Stir and simmer gently 6–8 minutes to meld flavors and thicken slightly. Remove from heat and let cool to room temperature (or warm).

Prepare cheeses: shred fontina and fontinella (or substitute). Crumble bleu cheese, tear fresh mozzarella into small pieces, and finely grate parmesan.

In a small bowl toss shredded fontina and fontinella together so they spread evenly on the pizza. Keep blue, fresh mozzarella and parmesan ready for layering.

Preheat oven to highest setting (475–500°F / 245–260°C). If using a pizza stone, place it in the oven while preheating for at least 30 minutes. If using a baking sheet, lightly oil or sprinkle with cornmeal.

On a floured surface stretch the rested dough into a 12-inch round. Transfer to a pizza peel or prepared baking sheet.

Spread the tomato-garlic sauce evenly over the dough, leaving a 1/2-inch border for the crust. Use about 1/3 to 1/2 cup sauce, depending on how saucy you like it.

Evenly distribute the shredded fontina/fontinella blend over the sauce. Scatter torn fresh mozzarella pieces over the top. Dot with crumbled bleu cheese in small amounts so flavor is balanced. Finish by sprinkling grated parmesan evenly.

Drizzle the 1 teaspoon extra-virgin olive oil lightly over the cheese and sprinkle red pepper flakes if using.

Slide pizza onto the hot stone or place baking sheet in the oven. Bake 8–12 minutes, rotating once if needed, until crust is golden and cheeses are bubbling and beginning to brown.

Remove pizza from oven. Let rest 2 minutes, then scatter fresh basil leaves if using. Slice and serve immediately.