Quattro Formaggi (Four Cheese) Pizza Recipe

By What’s Baking

Rich, creamy Quattro Formaggi pizza with a perfectly crisp crust showcases the distinct characters of four complementary cheeses for an indulgent, authentic Italian experience.

Difficulty:

Intermediate

Prep Time:

2 hours 30 mins

Cook Time:

15 mins

Serves:

1 pizza (8 slices)

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">300g strong bread flour</li><li class="ingredients-single-item">7g fast-action dried yeast</li><li class="ingredients-single-item">1 tsp fine sea salt</li><li class="ingredients-single-item">1 tbsp olive oil, plus extra for drizzling</li><li class="ingredients-single-item">200ml warm water</li><li class="ingredients-single-item">100g mozzarella, torn into small pieces</li><li class="ingredients-single-item">75g gorgonzola (or other blue cheese), crumbled</li><li class="ingredients-single-item">75g fontina (or gruyère), grated</li><li class="ingredients-single-item">50g parmesan (or pecorino romano), finely grated</li><li class="ingredients-single-item">2 tbsp fresh thyme leaves (optional)</li><li class="ingredients-single-item">Freshly ground black pepper</li><li class="ingredients-single-item">Semolina or cornmeal for dusting</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Pizza stone or heavy baking sheet</li><li class="equipment-single-item">Pizza peel or flat baking sheet without edges</li><li class="equipment-single-item">Stand mixer with dough hook (optional)</li></ul>

BAKE SMARTER

Kitchen Converter

Quickly switch between common baking units without leaving the recipe.

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by making your pizza dough. In a large bowl, combine the flour, yeast, and salt. Make a well in the center and pour in the olive oil and warm water. Mix together until you have a soft, slightly sticky dough. The warm water activates the yeast while the olive oil adds flavor and helps create a crisp exterior.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. The gluten development is crucial here - you should be able to stretch a small piece of dough thin enough to see light through it without tearing (the windowpane test).</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let rise in a warm place for about 1.5-2 hours, or until doubled in size. This slow rise develops flavor and texture in your crust.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the dough rises, place your pizza stone or heavy baking sheet in the oven and preheat to the highest temperature (usually 240-250°C/465-480°F). The stone needs to be very hot to create that authentic pizza base with a crisp bottom.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Once risen, gently punch down the dough to remove large air bubbles, then divide in half (freeze one portion for later use, or make two pizzas). On a surface dusted with semolina or cornmeal, roll or stretch the dough into a 30cm (12-inch) circle. Don't overwork it - we want to preserve those air pockets for a light, airy crust.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Transfer the dough to a pizza peel or inverted baking sheet dusted with semolina or cornmeal. The semolina acts like tiny ball bearings, allowing your pizza to slide easily onto the hot stone.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>For the traditional Quattro Formaggi, no sauce is used - this lets the cheese flavors shine. Drizzle the base lightly with olive oil, then distribute all four cheeses evenly over the dough. Each cheese brings something special: mozzarella for stretch, gorgonzola for pungency, fontina for creaminess, and parmesan for savory depth.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Sprinkle with fresh thyme if using and a good grind of black pepper. Avoid adding too many toppings - the beauty of Quattro Formaggi lies in its simplicity.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Carefully slide the pizza onto the preheated stone or baking sheet and bake for 10-15 minutes until the crust is golden brown and the cheese is bubbling and beginning to brown in spots. Look for those little charred patches - they're a sign of authentic pizza perfection!</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Remove from the oven, let cool for just a minute (the cheese will be molten!), then slice and serve immediately while the contrast between the crisp crust and melty cheese is at its peak. If you like, finish with another light drizzle of extra virgin olive oil and some fresh herbs.</li></ol>

Chef’s Notes

A few helpful details for making this recipe.

Why is a pizza stone recommended for homemade pizza?

A pizza stone creates restaurant-quality results by retaining high heat, removing moisture from the dough for a crispy bottom, and mimicking the effect of traditional brick ovens. It creates that professional texture contrast of crisp exterior and soft, airy interior crust.

Can I make cheese substitutions for authentic four cheese pizza?

Yes! While traditional Quattro Formaggi uses mozzarella, gorgonzola, fontina and parmesan, you can substitute with similar cheeses like fior di latte, any blue cheese, gruyère or provolone, and pecorino romano. Aim for a balance of mild, pungent, creamy and aged varieties.

What's the secret to getting a perfectly crisp pizza crust?

The secrets to a perfectly crisp pizza crust are: using high-protein bread flour, preheating your oven and stone to maximum temperature (240°C+), keeping the dough relatively thin, avoiding too many wet toppings, and using semolina when transferring to help moisture escape.