Main ingredients
Search locations or food
OR
Already have an account? Log in
OR
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
-
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
-
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
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.
Academia Barilla's Quattro Formaggi with Pecorino, Provolone, Gruyère, and Parmigiano-Reggiano Cheese
PREP 20min
COOK 20min
RESTING 40min
READY IN 1h 20min
Adapted 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.
Ingredients
PIZZA DOUGH
400g (3 1/3 cups) flour
20g (1 tbsp + 1 tsp) brewer's yeast
200 ml (3/4 cup + 4 tsp) warm water
a pinch of salt
1 tsp of sugar
3 tbsp of extra virgin olive oil
TOPPING
60g (2 oz) Provolone
60g (2 oz) Parmigiano-Reggiano cheese slices
60g (2 oz) Gruyère, in slices
60g (2 oz) Pecorino, in slices
4 tbsp extra virgin olive oil
salt
Preparation
Step 1/3
First, place the yeast in some warm water to dissolve. Mound the flour on the working surface and make a small well in the center of it. Place the sugar, salt, oil, and water inside the well, then start kneading until all the liquid is absorbed. Now, add the yeast, and continue kneading until you get a smooth, elastic dough. Shape the dough into a ball, place it in a bowl, and let it rest for 40 minutes in a warm spot.
Step 2/3
Roll the dough with a rolling pin, taking care that it remains soft. You should be able to portion out four pizza rounds that are 24cm/9.5-inch in diameter. With your fingers, press on the edges of each pizza round to form a rim.
Step 3/3
Transfer each pizza round on its floured baking tray, top them with ingredients, then bake in an oven preheated at 200°C/400°F for 20 minutes.
Other authentic recipes
Rating And Comments
Rate It
Wanna try?
Add To List