📝 About This Recipe
In Brazil, pizza night is a sacred cultural ritual, and the Quatro Queijos is a crowning jewel of the paulistana pizzeria tradition. This version features the indispensable Requeijão Cremoso (Brazilian cream cheese), which provides a velvety texture that distinguishes it from Italian or American varieties. It is a decadent, gooey masterpiece that balances the sharpness of Gorgonzola with the mild stretch of Mozzarella and the salty punch of Parmesan.
🥗 Ingredients
The Perfect Dough
- 500 grams Bread Flour (high protein for better chew)
- 300 ml Warm Water (approx. 105°F)
- 2 tablespoons Extra Virgin Olive Oil
- 1 teaspoon Granulated Sugar (to feed the yeast)
- 10 grams Fine Sea Salt
- 7 grams Active Dry Yeast (one standard packet)
The Brazilian Cheese Quartet
- 300 grams Mozzarella Cheese (low-moisture, shredded)
- 200 grams Requeijão Cremoso (the 'Catupiry' style in a pouch or jar)
- 150 grams Provolone Cheese (mild, thinly sliced or grated)
- 100 grams Gorgonzola Cheese (crumbled)
- 50 grams Parmesan Cheese (freshly grated for the top)
Sauce and Finish
- 1 cup Tomato Passata (smooth and unseasoned)
- 1 tablespoon Dried Oregano (essential for Brazilian aroma)
- 10-12 pieces Black Olives (whole, with pits for authenticity)
- 1 drizzle Extra Virgin Olive Oil (to finish)
👨🍳 Instructions
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1
In a small bowl, whisk the warm water, sugar, and yeast. Let it sit for 5-10 minutes until it becomes foamy and active.
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2
In a large mixing bowl or a stand mixer, combine the flour and salt. Create a well in the center and pour in the yeast mixture and olive oil.
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3
Knead the dough for about 8-10 minutes by hand (or 5 minutes in a mixer) until it is smooth, elastic, and slightly tacky but not sticking to your fingers.
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4
Lightly oil a bowl, place the dough inside, and cover with a damp cloth. Let it rise in a warm, draft-free spot for 1 to 1.5 hours, or until doubled in size.
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5
Place a pizza stone or baking steel in the oven and preheat to its highest setting (usually 500°F/260°C) for at least 45 minutes.
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6
Punch down the risen dough and divide it into two equal balls. Let them rest for another 15 minutes to relax the gluten.
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7
On a floured surface, stretch or roll out one dough ball into a 12-inch circle. Brazilian pizza crust is typically medium-thin.
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8
Spread a thin layer of tomato passata over the dough, leaving a small border for the crust.
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9
Distribute the shredded mozzarella evenly over the sauce. This serves as the base for the other cheeses.
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10
Add the provolone slices and then dot the pizza with small crumbles of Gorgonzola.
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11
Using a spoon or a piping bag, create a characteristic circular pattern or 'dollops' with the Requeijão Cremoso.
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12
Sprinkle the freshly grated Parmesan and a generous amount of dried oregano over the entire pizza.
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13
Carefully slide the pizza onto the hot stone and bake for 8-12 minutes until the crust is golden brown and the cheese is bubbling and slightly charred in spots.
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14
Remove from the oven, immediately top with a few whole black olives, and let rest for 2 minutes before slicing.
💡 Chef's Tips
If you cannot find Requeijão Cremoso, mix 150g of cream cheese with a splash of heavy cream and a pinch of salt until smooth. Always use whole black olives with the pits; they hold their shape better and are a visual hallmark of Brazilian pizzerias. Do not overload the pizza with tomato sauce; the focus here is the richness of the four cheeses. For a truly authentic crust, use '00' flour if available, though bread flour works wonderfully for that classic chew. Make sure your oven is as hot as possible to ensure the bottom crisps before the cheese separates.
🍽️ Serving Suggestions
Serve with a side of spicy Malagueta pepper oil for an extra Brazilian kick. Pair with a cold Guaraná Antarctica soda for the most traditional experience. A crisp, dry white wine like a Sauvignon Blanc cuts through the richness of the cheeses beautifully. In Brazil, it is common to eat pizza with a knife and fork, especially when the toppings are this generous! Follow the meal with a small 'cafezinho' (strong black coffee) to aid digestion.