Pizza Quattro Formaggi
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.
🧂 Ingredients
Dough (2 balls)
- 500g Tipo 00 flour
- 325ml water (65%)
- 10g sea salt
- 3g instant yeast
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Toppings per pizza
- 100g fior di latte mozzarella, torn
- 60g gorgonzola dolce, crumbled
- 50g fontina, diced
- 30g Parmigiano Reggiano, grated
- Drizzle of extra virgin olive oil
- Fresh rosemary or thyme (optional)
- Honey to finish (optional)
👨🍳 Instructions
Make the dough
Prepare your Neapolitan dough. For a white pizza the dough is the star, so 48–72h cold fermentation is especially worthwhile.
No tomato — olive oil base
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.
Shape the base
Stretch dough to 28–30cm. Be gentle to preserve the air in the crust — a white pizza relies heavily on crust texture.
Layer the cheeses
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.
Add aromatics
Scatter fresh rosemary needles or thyme leaves on top. These fragrant herbs complement the rich cheese perfectly and add colour.
Bake
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.
Finish with honey
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.
💡 Pro Tips
- Use gorgonzola dolce (sweet) rather than gorgonzola piccante — it is creamier and more mellow, better for baking
- Four cheeses is a guide, not a rule — swap fontina for taleggio or add smoked scamorza
- Honey after baking is traditional in many regions — do not skip it if you enjoy sweet-savoury combinations
- A glass of Barolo or Chianti is the classic pairing for this rich pizza
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