Pizza Quattro Formaggi is every cheese lover's dream. Four Italian cheeses — each with its own personality — melt together on a white base to create a rich, creamy, complex pizza. No tomato sauce needed. The contrast between mild mozzarella, sharp gorgonzola, nutty parmesan and creamy fontina is what makes this pizza unforgettable.
Prepare your Neapolitan dough. For a white pizza the dough is the star, so 48–72h cold fermentation is especially worthwhile.
This is a pizza bianca. Instead of tomato sauce, brush the stretched base lightly with extra virgin olive oil and a tiny pinch of salt. This prevents the base from drying out.
Stretch dough to 28–30cm. Be gentle to preserve the air in the crust — a white pizza relies heavily on crust texture.
Start with mozzarella as the base layer. Then crumble gorgonzola in small pieces — it is strong, use it sparingly. Add diced fontina and finish with a generous shower of grated parmesan.
Scatter fresh rosemary needles or thyme leaves on top. These fragrant herbs complement the rich cheese perfectly and add colour.
Bake at 250°C+ for 8–10 minutes. The cheese mix should be fully melted, golden in spots, and the crust beautifully charred at the edges.
Once out of the oven, a thin drizzle of good honey — wildflower or chestnut — over the gorgonzola sections creates a classic Italian sweet-savoury contrast. Serve immediately.
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