Authentic Quattro Formaggi Recipe Italy, Europe

Name: Pizza quattro formaggi
Prep time: 40 min
Cook time: 15 min
Yield: 1 servings
Cuisine: Western European
Ingredients: DOUGH; 300g (10.6 oz) 0 flour (or Manitoba, or all-purpose flour); 170 ml (3/4 cup - 1 tsp) warm water; 3g (0.1 oz) dry baker's yeast (or 9g/0.3 oz fresh yeast); 1 tsp barley malt or honey; 4 tbsp olive oil; 7g (0.25 oz) fine salt; TOPPING (for 1 pizza); 50g (1.8 oz) mozzarella, chopped; 50g (1.8 oz) Gorgonzola, chopped; 50g (1.8 oz) Fontina, coarsley grated; 50g (1.8 oz) Grana Padano or Parmiggiano-Reggiano, grated; black pepper, to taste

JUMP TO RECIPE

We strongly advise you to read the cooking tips before jumping to the recipe though

Introduction & history

The first step is making the pizza dough which is then rolled out into a round and topped with four different kinds of cheese. Besides mozzarella, the three remaining types of cheese are a matter of personal preference. However, Parmigiano-Reggiano, provolone, and Fontina cheese are most commonly used. Alternatively, quattro formaggi may also include tomatoes, especially in northern Italy where they also like to add Gorgonzola to the topping.

Main ingredients

Flour
Mozzarella
Fontina
Grana Padano
Gorgonzola
Olive Oil
Basil