Quattro Formaggi Pizza - Four Cheese
User Reviews
5
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Prep Time
3 hrs
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Cook Time
15 mins
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Total Time
3 hrs 15 mins
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Servings
12 Servings (makes 2 large pizzas)
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Calories
295 kcal
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Course
Main Course
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Cuisine
Italian
Quattro Formaggi Pizza - Four Cheese
Description
Quattro Formaggi Pizza utilizes a pizza dough made from Italian 00 flour, combined with yeast, water, olive oil, salt, and sugar. After kneading and allowing the dough to proof for 3 to 4 hours until tripled in size, it forms a smooth, elastic base for the toppings. The pizza is topped with crushed, strained tomato passata and a mix of four cheeses: fresh mozzarella, pungent gorgonzola, creamy goat cheese, and freshly grated parmesan, each contributing unique textures and flavors.
The pizza bakes at a high temperature (450°F/230°C or above), often on a preheated tray, ensuring a crisp crust while melting the cheeses into a rich, gooey topping. The cheeses provide a balanced taste profile, from mild and creamy to sharp and tangy, making this pizza deeply satisfying.
After baking, the pizza can be served immediately, ideal for sharing as a flavorful main dish or casual meal. The dough can be prepared ahead of time, and leftover pizza stores well refrigerated for several days. The combination of cheeses allows flexibility depending on preference or availability, with a focus on melting qualities. Tomato sauce adds moisture and brightness without overwhelming the cheeses.
Ingredients
Pizza Dough
- 4 cups Italian 00 flour (1.1 lb/500g)
- 2 tsp fast action dried yeast (7g)
- 1 1/3 cups water 320ml, lukewarm
- 1 tbsp olive oil
- 1 pinch salt pinch
- 0.5 tsp sugar
- semolina flour for dusting, or regular flour
Toppings
- 2 mozzarella 250g, balls
- 1/2 cup gorgonzola (100g)
- ½ cup goat cheese (120g)
- ½ cup parmesan freshly grated (40g)
- ½ cup tomato passata (200g, crushed, strained
- black pepper optional
Instructions
Make the pizza dough
- First, put the flour, salt and yeast in a bowl making sure to put the salt and yeast at opposite sides.
- Make a well in the centre and add the water and olive oil. Mix it together until a rough dough forms. If it's too sticky you can gradually add a little more flour.
- Dust a clean work surface with a little flour and knead the dough for around 10 minutes until it's smooth and elastic. If you lightly press your finger on the ball of dough it should spring back up easily.
- Add 1/2 tbsp of olive oil to a large clean bowl and rub all over until the bowl is coated. Shape the dough into a ball and place in the bowl, rub the top of the dough with a tiny amount of olive oil.
- Cover with plastic wrap (cling film) and leave in a warm place for at least 3-4 hours or until tripled in size.
Bake the pizza
- Pre-heat the oven to your highest setting at least 450F/230C and add your baking trays to heat up.
- Cut the dough into 2 or 4 depending on how big you’d like them then either roll out on a lightly floured surface with a rolling pin or shape with your hands to fit your baking tray.
- Remove the baking tray from the oven and sprinkle with semolina or flour. Carefully place the pizza dough on top.
- Spread the pizza base evenly with tomato sauce and sprinkle with even amounts of cheese. Bake until melted, bubbling and golden (around 10-15 minutes).
Notes
- Prepare the pizza dough well in advance to ensure proper proofing time; the recipe yields enough dough for two large pizzas.
- Choose good melting cheeses; mozzarella combined with gorgonzola, goat cheese, taleggio, stracchino, or crescenta makes a balanced mix.
- Use high-quality strained crushed tomatoes (passata) as a simple tomato sauce alternative.
- Preheat your oven to the highest possible temperature with baking trays inside to achieve a crisp crust.
- Leftover pizza stores well in the refrigerator for 2-3 days and can be eaten cold or reheated; raw dough and cooked pizza can also be frozen.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Servings (makes 2 large pizzas)
Amount Per Serving
Calories 295 kcal
% Daily Value*
| Calories | 295kcal | 15% |
| Carbohydrates | 33g | 11% |
| Protein | 15g | 30% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 21mg | 7% |
| Sodium | 229mg | 10% |
| Potassium | 158mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 278IU | 6% |
| Vitamin C | 2mg | 2% |
| Calcium | 181mg | 18% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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