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Authentic Quattro Formaggi Recipe Italy, Europe
JUMP TO RECIPEWe 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.
Cooking tips
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dough
To achieve the perfect consistency, when making the dough, keep some extra flour and water nearby to add if necessary. -
cheese
You can make a topping of just mozzarella and ricotta, or use different kinds of cheese like pecorino and stracchino cheese or gorgonzola. Swiss cheese has incredible melting properties, so it is not uncommon to find recipes calling for Gruyère or other suitable cheeses produced outside of Italy.
Recipe variations
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Pizza Quattro Formaggi
Ready in 5h 55minThe following is the traditional quattro formaggi recipe. The pizza is topped with a combination of mozzarella, Fontina, Gorgonzola, and Grana Padano or Parmiggiano-Reggiano. The amounts for the dough are enough for two pizzas 28-30cm (11-12 inches) in diameter. But the amounts for the topping are intended for one pizza, so adjust the amounts accordingly. If using fresh brewer's yeast, first, dissolve it in half the amount of warm water needed to make the dough and dissolve the malt or honey in the other half, then add them both to the flour. Also, the dough for the pizza needs to rise for 3-4 hours, so take that into account.
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Academia Barilla's Quattro Formaggi with Pecorino, Provolone, Gruyère, and Parmigiano-Reggiano Cheese
Ready in 1h 20minAdapted from the website of Academia Barilla, this quattro formaggi recipe, unlike the traditional one, does not call for mozzarella but instead a combination of pecorino, provolone, Gruyère, and Parmigiano-Reggiano cheese.
Pizza Quattro Formaggi
PREP 40min
COOK 15min
RESTING 5h
READY IN 5h 55min
The following is the traditional quattro formaggi recipe. The pizza is topped with a combination of mozzarella, Fontina, Gorgonzola, and Grana Padano or Parmiggiano-Reggiano. The amounts for the dough are enough for two pizzas 28-30cm (11-12 inches) in diameter. But the amounts for the topping are intended for one pizza, so adjust the amounts accordingly. If using fresh brewer's yeast, first, dissolve it in half the amount of warm water needed to make the dough and dissolve the malt or honey in the other half, then add them both to the flour. Also, the dough for the pizza needs to rise for 3-4 hours, so take that into account.
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
Preparation
Step 1/8
Add the flour and the dry baker's yeast to a large bowl — mix them together so they brewer's yeast is evenly dispersed in the flour.
Step 2/8
Meanwhile, dissolve the malt in warm water, add it to the bowl with the flour, together with olive oil and salt.
Step 3/8
Knead by hand until you get a smooth dough.
Step 4/8
Place the dough in a greased bowl, then cover it with cling film and store it in a warm spot for 3-4 hours, or until tripled in volume.
Step 5/8
Once risen, divide the dough in half, shape each half in a ball, roll them out into discs on a floured surface, then place each in a non-stick tray and let them rise for another hour.
Step 6/8
Once an hour has passed, sprinkle the pizza base with the four cheeses and black pepper.
Step 7/8
Bake in a 250°C/480°F oven, with the grill option turned on, for 15 minutes, until the pizza's edges are golden and its bottom dry.
Step 8/8
Once baked, serve immediately.
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