📝 About This Recipe
A celebration of Italian dairy, this Pizza ai Quattro Formaggi balances the creamy, sharp, and salty notes of four iconic cheeses atop a cloud-like Neapolitan crust. Traditionally served 'white' (without tomato sauce) to let the nuances of the cheeses shine, it offers a decadent, gooey texture that is pure comfort. This recipe bridges the gap between artisanal pizzeria quality and home-kitchen accessibility, resulting in a golden, bubbling symphony of flavor.
🥗 Ingredients
The Slow-Fermented Dough
- 300 grams Tipo 00 Flour (highly refined Italian flour for a silky texture)
- 195 ml Warm Water (approximately 95°F (35°C))
- 9 grams Fine Sea Salt
- 1 gram Active Dry Yeast (about 1/4 teaspoon for a long, cold ferment)
- 1 teaspoon Extra Virgin Olive Oil (to coat the rising bowl)
The Four Italian Cheeses
- 150 grams Fresh Mozzarella (Fior di Latte) (torn into bite-sized pieces and drained of excess moisture)
- 60 grams Gorgonzola Dolce (creamy, mild blue cheese crumbled)
- 80 grams Fontina Val d'Aosta (shredded; provides the ultimate melt)
- 40 grams Parmigiano Reggiano (freshly grated for a salty, umami kick)
Finishing Touches
- 6-8 pieces Fresh Basil Leaves (torn by hand)
- 1 tablespoon Extra Virgin Olive Oil (for drizzling)
- 1 pinch Black Pepper (freshly cracked)
👨🍳 Instructions
-
1
In a large mixing bowl, whisk the warm water and yeast together until dissolved. Let it sit for 5 minutes until slightly foamy.
-
2
Gradually add the Tipo 00 flour and sea salt to the water. Mix by hand or with a wooden spoon until a shaggy dough forms and no dry flour remains.
-
3
Turn the dough onto a lightly floured surface and knead for 10 minutes. The dough should become smooth, elastic, and pass the 'windowpane test' (stretching thin without tearing).
-
4
Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise at room temperature for 2 hours. Transfer to the refrigerator for 24 hours to develop deep flavor.
-
5
On the day of baking, remove the dough from the fridge 2 hours before cooking. Divide into two equal balls and let them rest, covered, on a floured tray until they reach room temperature.
-
6
Place a pizza stone or heavy baking steel on the highest rack of your oven. Preheat the oven to its maximum setting (usually 500-550°F / 260-285°C) for at least 45 minutes.
-
7
Prepare your cheeses: Ensure the mozzarella is patted dry with paper towels to prevent a soggy crust. Shred the Fontina and grate the Parmigiano.
-
8
On a floured surface, gently press one dough ball from the center outward to form a 10-12 inch circle. Leave the edges slightly thicker to create a beautiful 'cornicione' (crust).
-
9
Transfer the dough to a pizza peel dusted with semolina or flour. Work quickly so the dough doesn't stick.
-
10
Distribute half of the mozzarella and Fontina evenly over the base. Add dollops of Gorgonzola and a generous sprinkle of Parmigiano Reggiano.
-
11
Slide the pizza onto the hot stone. Bake for 7-9 minutes, or until the crust is charred in spots and the cheese is bubbling and golden.
-
12
Remove from the oven and immediately top with fresh basil, a drizzle of olive oil, and a crack of black pepper. Repeat with the second dough ball.
💡 Chef's Tips
Always use high-quality cheeses; avoid pre-shredded bags as they contain anti-caking agents that prevent a smooth melt. If your mozzarella is very watery, slice it and let it sit in a sieve for an hour before using. For a 'Bianca' base with extra creaminess, spread a thin layer of ricotta or heavy cream on the dough before adding the other cheeses. Don't over-top the pizza; too much cheese will weigh down the dough and prevent it from rising properly in the oven. Use a touch of honey drizzled over the finished pizza to contrast the salty Gorgonzola.
🍽️ Serving Suggestions
Pair with a crisp, acidic white wine like a Verdicchio or a light Italian Pilsner to cut through the richness. Serve alongside a simple arugula salad with lemon vinaigrette to provide a peppery freshness. Offer a small bowl of hot chili oil on the side for those who enjoy a spicy kick. A side of marinated olives and artichokes completes the authentic Italian experience.