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Quattro formaggi
Also known as pizza quattro formaggi · four cheese pizza · quatro formaggi · 4 formaggi
Four cheeses melted into one molten surface — sharp, salty, creamy and pungent by turns, honey optional over the top.
Typical serving
920 kcal
usually 720–1170 kcal
 Protein | 36 g |
|---|---|
 Carbs | 95 g |
 Fat | 44 g |
Reference figures for a dish as it is commonly cooked — never a measurement of your plate. The range is the honest part: two kitchens make this differently. In the app, a photograph replaces the guess.
Before you start
- the dough needs about 1h30 to prove — or two shop-bought bases
- an oven at its hottest, with a heavy tray heated in it
Ingredients
Serves 2 · dimmer marks are storecupboard
- 250gplain flour
- 1 tspdried yeast
- 140gbuffalo mozzarella
- 60gblue cheese — gorgonzola dolce for the mild one, piccante if you want it to argue
- 50gfontina cheese — or taleggio — something that melts to a thread rather than an oil
- 40gparmesan
- 1 tbspolive oil
- to tasteblack pepper
Method
6 steps
fold · 9mFlour, yeast, salt and about 165ml of warm water kneaded to a smooth elastic dough.
rest · 1h 30m walk awayCovered and left until doubled, the oven at maximum with the tray in it for the last twenty minutes.
chop · 7mMozzarella torn and drained on paper, the blue and the fontina cut into small pieces, parmesan grated. Everything in small pieces spread wide rather than a few large lumps, which melt into holes.
- chop · 7m
Dough halved and stretched by hand, rim untouched. No sauce at all goes on this one.
roast · 12mMozzarella first and the other three scattered over it, straight onto the hot tray. Watch it: a bianca browns faster than a red pizza because there is no water on top slowing it down.
finish · 2mA great deal of black pepper and a thread of oil. It wants eating within about two minutes — four cheeses set into a single sheet as they cool.
Worth knowing
The four are never fixed: the rule is four characters — a melter, a sharp, a blue and a fresh — not four names.
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