Pizza Quattro Formaggi Recipe

Proof the yeast

In a small bowl combine warm water (about 105–115°F / 40–46°C), sugar, and active dry yeast. Stir gently and let stand until foamy, about 5–8 minutes. If it does not foam, the yeast may be inactive — start over with fresh yeast.

Mix and knead

In a large bowl combine the flour and salt. Make a well in the center and add the foamy yeast mixture and 1 tablespoon olive oil. Stir with a wooden spoon until a shaggy dough forms. Turn onto a lightly floured surface and knead until smooth and elastic, about 8–10 minutes. If dough is sticky, add up to 2 tablespoons more flour.

First rise

Lightly oil a clean bowl, place the dough inside, turning to coat with oil. Cover with plastic wrap or a clean kitchen towel and let rise in a warm draft-free spot until doubled in size, about 1 to 1¼ hours.

Shape dough

Punch down the risen dough and divide if making two smaller pizzas (this recipe yields one large 12–14" pizza or two 9–10" pizzas). On a lightly floured surface, shape into a disc and let rest 10 minutes before rolling to relax the gluten.

Preheat oven

Place a pizza stone or inverted baking sheet on the middle rack and preheat the oven to 500°F (260°C) for at least 30 minutes. If using a home oven that doesn’t reach 500°F, preheat to the highest temperature possible and allow the stone/sheet to heat thoroughly.

Prepare cheeses

Tear or slice fresh mozzarella into roughly 1/4" pieces and drain any excess moisture on paper towels. Crumble the goat cheese into small dollops. Break the gorgonzola into small chunks. Grate the grana padano or parmesan and set all cheeses aside separately.

Roll and dress the crust

On a piece of lightly floured parchment or a well-floured surface, roll or stretch the dough to a 12–14" round (or desired size). Brush the rim lightly with 1 tablespoon olive oil. If you prefer a sauced pizza, spread a thin, even layer (about 1/2 to 1 cup) of the light tomato sauce over the center, leaving a 1/2–1" border. For a purist quattro formaggi, omit tomato sauce and brush the dough with a light film of olive oil.

Assemble cheeses

Distribute the fresh mozzarella evenly over the surface. Scatter goat cheese dollops across the pizza. Add gorgonzola chunks in a balanced pattern so each slice will have some. Finish by sprinkling the grated grana padano/parmesan evenly. Lightly season with 1/2 teaspoon coarse sea salt and 1/4 teaspoon freshly ground black pepper.

Bake

Slide the prepared pizza (on parchment, if using) onto the preheated pizza stone or inverted sheet. Bake until the crust is golden and blistered and the cheeses are bubbling and slightly browned in spots, 8–12 minutes at 500°F (times vary with oven). Watch closely after 6 minutes to avoid burning.

Finish and serve

Remove the pizza from the oven. If desired, scatter fresh basil leaves across the top and sprinkle crushed red pepper flakes to taste. Let rest 2–3 minutes, then slice and serve. Optionally drizzle a little more olive oil over the finished pizza.