Quattro Formaggi Pizza - Four Cheese
Quattro Formaggi Pizza - If you're looking for an ultra cheesy pizza then look no further than this classic! Homemade pizza dough topped with not one but four incredible cheeses. So rich and delicious you'll never have another pizza night without it!
Servings: 12 Servings (makes 2 large pizzas)
- 4 cups Italian 00 flour (1.1 lb/500g)
- 2 teaspoon fast action dried yeast (7g)
- 1 ⅓ cups lukewarm water (320ml)
- 1 tablespoon olive oil
- 1 pinch pinch salt
- 0.5 teaspoon sugar
- semolina or regular flour for dusting
- 2 balls mozzarella (250g)
- ½ cup gorgonzola (100g)
- ½ cup goat cheese (120g)
- ½ cup parmesan freshly grated (40g)
- ½ cup crushed strained tomatoes passata (200g)
- Black pepper optional
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 ½ tablespoon 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).
- Pizza dough - make sure to prep your pizza dough in advance so it has enough time to prove, our recipe makes enough dough for two large pizzas. Alternatively, if you're short on time check out our Instant Pizza Dough recipe (yeast free).
- Cheese - you can choose whatever cheeses you like just make sure they are good melting cheeses. We always use mozzarella and then choose something like gorgonzola, goat cheese, taleggio, stracchino or Crescenta, and parmesan.
- Tomato sauce - High-quality crushed strained tomatoes (Italian passata) is a quick and easy alternative to making tomato sauce. We use this a lot and it's great alternatively you can make our Italian tomato sauce perfect for pizza!
- Baking - make sure to pre-heat your oven to the highest temperature. For more tips and tricks on making homemade pizza check out our quick guide on the best tools or flour to use!
- Leftovers - leftover pizza will keep well in the fridge for 2-3 days and can be eaten cold, reheated or frozen.
- Freezing - You can freeze raw pizza dough (before proving) or cooked leftover pizza. Thaw completely before using.
Calories: 295kcal | Carbohydrates: 33g | Protein: 15g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 21mg | Sodium: 229mg | Potassium: 158mg | Fiber: 2g | Sugar: 1g | Vitamin A: 278IU | Vitamin C: 2mg | Calcium: 181mg | Iron: 1mg