Pizza Quattro Formaggi Recipe: Four-Cheese Italian Masterpiece

The Ultimate Italian Cheese Lover’s Pizza

Pizza Quattro Formaggi—meaning “four cheeses”—is a decadent white pizza born in Lazio, Italy, that celebrates the creamy, tangy, sharp, and nutty profiles of Italy’s finest cheeses. No tomato sauce distracts from the star: a golden, leopard-spotted Neapolitan crust crowned with molten mozzarella, gorgonzola, fontina, and Parmigiano-Reggiano. Every bite delivers silky richness balanced by a whisper of olive oil and cracked black pepper. This is pizza for those who believe cheese is life.

Why Homemade Quattro Formaggi Beats Takeout

Making Pizza Quattro Formaggi at home lets you choose real Italian DOP cheeses, control the melt, and skip preservatives. The dough rises in just one hour, and a blazing-hot oven (or pizza stone) creates that authentic pizzeria char in 90 seconds. It’s easier than it looks, vegetarian by nature, and infinitely customizable—add truffle honey or prosciutto if you dare. One slice and you’ll never order delivery again.

Ready to master Italy’s cheesiest icon? Scroll for step-by-step photos and pro tips:

Pizza Quattro Formaggi Recipe: Four-Cheese Italian Masterpiece

Recipe by Next DeliciousCourse: PizzaCuisine: ItalianDifficulty: Medium

Servings

4

servings

Prep time

18

minutes

Cooking time

15

minutes

Calories

350

kcal

Ingredients

• 250 g “00” flour (or all-purpose)

• 150 ml warm water (40°C)

• 5 g fresh yeast (or 2 g dry)

• 1 tsp fine sea salt

• 1 tbsp extra-virgin olive oil

• 80 g fresh mozzarella, torn

• 60 g gorgonzola dolce, crumbled

• 60 g fontina, thinly sliced

• 40 g Parmigiano-Reggiano, grated

• Freshly ground black pepper

• Optional: 1 tsp white truffle oil

Directions

• Activate yeast: Crumble yeast into warm water, whisk in 1 tsp flour, rest 5 min until foamy.
• Make dough: Mix flour + salt, add yeast water + oil. Knead 7 min until silky.
• First rise: Oil bowl, cover dough, rise 1 hour until doubled.
• Preheat: Oven 475°F/245°C (or max) with stone/baking steel on top rack.
• Shape: Punch dough, stretch to 12″ on parchment.
• Assemble: Drizzle oil, scatter mozzarella, fontina, gorgonzola, then Parmigiano.
• Season: Crack pepper; optional truffle-oil dots.
• Bake: Slide onto hot stone 12–15 min until leopard-spotted & cheese bubbles.
• Rest: 2 min, slice with rocker cutter.

Notes

• Traditional white pizza—skip tomato sauce to let cheeses shine.
• Gorgonzola piccante = spicy kick; dolce = creamy mild.
• No pizza stone? Pre-heat heavy sheet pan upside-down.
• Gluten-free: Use 1:1 GF flour + ½ tsp xanthan gum.

Storing Tips for Pizza Quattro Formaggi

• Fridge: Cool completely, airtight box up to 3 days.
• Reheat: 400°F/200°C oven 4–5 min on foil—never microwave (soggy!).
• Freeze: Flash-freeze slices on tray, then bag up to 2 months; reheat from frozen +3 min.

FAQs