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Pizza ai quattro formaggi
Four-cheese pizza
Pizza ai quattro formaggi: white pizza with mozzarella, gorgonzola, fontina and Parmigiano
ItalianFour-cheese pizza is a pizzeria classic from Milan to Palermo, a pizza bianca (no tomato) where each cheese does a different job: mozzarella for stretch, gorgonzola for a blue tang, fontina from the Aosta Valley for creaminess and Parmigiano for a salty crust. It is the order for winter evenings, often with a drizzle of honey or a few walnuts on top. Most of these cheeses are made with animal rennet; choose vegetarian versions of each if you need to. Chef's tip: cut the cheeses into small cubes rather than slices and scatter them unevenly; they melt at different speeds and give pockets of flavour.
- Total time
- 30 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the dough
- 1 ⅛ lb tipo 00 pizza flouror strong white bread flour
- 1 ¼ cups cool water
- ⅜ oz fine salt
For the topping
- 7 oz mozzarelladiced and well drained
- 3 ½ oz gorgonzolacrumbled
- 3 ½ oz fontinadiced
- 1 ⅜ oz Parmigiano Reggianograted
- 2 tbsp extra virgin olive oil
- ½ tsp black pepper
- 2 tbsp semolinafor the peel
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Method
0/6 doneStep 1: Mix 1 ⅛ lb tipo 00 pizza flour, 1 ¼ cups cool water and ⅛ oz fast-action dried yeast, add ⅜ oz fine salt and knead for 10 minutes, until smooth. Cover and leave for 2 hours, until doubled. Divide into four balls and leave for 1 hour more.
190 minStep 2: Heat the oven with a pizza steel or stone on the top shelf to its highest setting, at least 475°F, for 45 minutes.
45 minStep 3: Stretch a dough ball by hand into a 28 cm round with a slightly raised rim and lay it on a peel dusted with 2 tbsp semolina.
Step 4: Brush with a little of 2 tbsp extra virgin olive oil and scatter with a quarter of 7 oz mozzarella, 3 ½ oz gorgonzola, 3 ½ oz fontina and 1 ⅜ oz Parmigiano Reggiano. Common mistake: piling on too much cheese; it pools into oil and the base goes soggy.
Step 5: Slide onto the stone and bake for 6–8 minutes, until the cheese is bubbling and spotted gold and the base is crisp.
8 minStep 6: Finish with ½ tsp black pepper and serve at once. Repeat with the rest.
Nutrition per serving
- Calories
- 760 kcal
- Protein
- 34 g
- Carbs
- 86 g
- Fat
- 30 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does pizza ai quattro formaggi take?
- About 30 minutes in total: 20 minutes to prepare and 10 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of fast-action dried yeast?
- Fresh yeast, three times the weight.
- What can I use instead of mozzarella?
- Provolone or a mild cheddar, same amount.
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