Quattro Formaggi Recipe

Activate yeast

In a small bowl combine warm water (about 105–115°F / 40–46°C), sugar, and active dry yeast. Stir gently and let sit 5–7 minutes until foamy.

Mix and knead

In a large bowl combine flour and salt. Make a well in the center, add the foamy yeast mixture and 1 tablespoon olive oil. Stir until a shaggy dough forms, then turn onto a lightly floured surface and knead about 8 minutes until smooth and elastic. If using a stand mixer, knead 5–6 minutes with the dough hook.

First rise

Lightly oil a bowl, place the dough inside, cover with plastic wrap or a damp towel and let rise in a warm place until doubled, about 60–90 minutes.

Shape

Punch down the dough and turn onto a lightly floured surface. Shape into a ball and let rest 10 minutes, then stretch or roll into a 12-inch round. Transfer to a pizza peel or baking sheet lightly dusted with cornmeal or semolina.

Prepare cheeses

Tear or slice the fresh mozzarella into thin pieces and pat dry with paper towels to remove excess moisture. Shred the fontina if not pre-shredded. Crumble the gorgonzola into small pieces. Measure out the grated Parmigiano-Reggiano.

Assemble pizza

Preheat the oven to 500°F (260°C) with a pizza stone or inverted baking sheet on the middle rack for at least 30 minutes. Brush the stretched dough lightly with 1 tablespoon extra-virgin olive oil, leaving a small rim for the crust. Evenly distribute the mozzarella pieces over the dough, sprinkle the shredded fontina next, dot the gorgonzola across the surface, and finish with the grated Parmigiano-Reggiano. Sprinkle freshly ground black pepper and optional fresh thyme leaves over the top.

Bake

Slide the pizza onto the preheated stone or baking sheet and bake for 8–12 minutes until the crust is golden and cheese is bubbling and starting to brown in spots. Baking time will vary with oven and stone temperature—watch closely after 7 minutes.

Finish

Remove pizza from oven. If desired, lightly drizzle honey over the hot pizza (especially nice with gorgonzola) and sprinkle red pepper flakes to taste. Let rest 2–3 minutes, then slice and serve.

Serve slices immediately, offering extra olive oil, red pepper flakes, or a small pot of honey at the table for guests who want to adjust seasoning or add sweetness.