Quattro Formaggi Pizza (Four Cheese)

Quattro formaggi pizza is a classic Italian Neapolitan pizza that brings together the rich and creamy flavors of four distinct cheeses. This heavenly combination combined with a fresh San Marzano tomato sauce and pillowy, charred pizza crust makes for a truly unforgettable pizza experience - right at home!

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A fresh baked four cheese pizza.

This recipe for quattro formaggi (four cheese pizza) isn't just any pizza; it’s a celebration of gooey, creamy, and utterly delicious cheese!

The four cheeses used in this pizza are mozzarella, fontina, gorgonzola, and parmesan. Each cheese brings its own unique flavor and texture to the pizza, creating a perfect balance of creaminess, tanginess, and saltiness.

The homemade Neopolitan pizza dough, made with just flour, water, yeast, and salt, creates a thin and crispy crust that is slightly charred from cooking in a hot wood-fired oven.

The San Marzano tomato sauce, known for its sweet and rich flavor, is used lightly to avoid a soggy pizza.

This quattro formaggi pizza is a true representation of the simplicity and quality of Italian cuisine.

For other pizza recipes grilled pizzas with prosciutto and corn or Scaccia Ragusana!

Why this recipe works

  • Uses fresh, high-quality ingredients like San Marzano tomatoes and extra virgin olive oil.
  • Has a perfect creamy blend of four Italian cheeses.
  • Pizza dough is made with 00 flour for a perfect chewy texture and crispy crust.
  • Keeps it simple yet flavorful with a handful of ingredients!
A graphic image with labeled Quattro Formaggi ingredients.

Ingredient notes

  • Canned Tomatoes: I recommend using whole, peeled San Marzano tomatoes to make the sauce for this recipe. These tomatoes are known for their sweet flavor and low acidity, making them the perfect base for this uncooked pizza sauce, which is different than marinara sauce or Italian red gravy.
  • Cheese: The combination of Italian cheeses used in this pizza recipe gives it a unique and authentic flavor. The four cheeses I used are: Italian fontina, fresh mozzarella, Italian gorgonzola dolce and parmigiano reggiano. However, feel free to experiment with other combinations to find your favorite. Just make sure to use good quality Italian cheese for the best results.
  • Pizza Dough: I highly recommend making your own pizza dough for this recipe, as it will give you the best overall flavor and texture. Follow my recipe for the best Neapolitan pizza dough! You can use store-bought pizza dough too Just make sure to let it come to room temperature before stretching.
  • Olive Oil: A good quality, finishing olive oil is the perfect final touch to this pizza. After it comes out of the oven, drizzle a little bit over the top for an extra boost of flavor.

Helpful equipment

  • Immersion Blender - If you're making your own pizza sauce, an immersion blender is the easiest way to puree the whole tomatoes. However, a regular blender or food processor can also be used.
  • Cheese Grater - For the most delicious quattro formaggi pizza, I recommend grating your own cheese instead of using pre-shredded. This will give you a creamier and more authentic texture.
  • Baking Stone - For best results, I recommend using a pizza stone when making this recipe. The stone helps to evenly distribute heat and create a crisp crust on the bottom of the pizza. If you don't have one, you can also use a baking sheet; just be sure to preheat it in the oven before adding your pizza.
  • Pizza Peel - This tool is essential for transferring the pizza onto the hot pizza stone in your oven. It's essentially a large, flat paddle that you use to slide the pizza off of and onto the stone.
  • Pizza Scissors - These come in handy for cutting the pizza after it comes out of the oven. It's easier and safer than using a regular knife on a hot pizza. Trust me - It's an Italian thing!
  • Pizza Cutter Wheel - This classic model works great too!

Step-by-step instructions

Before you start preparing your homemade pizza, it's important to preheat a baking stone on the center rack of the oven at 550°F (or the highest your oven will go) for at least 45 minutes. Once heated, turn on the broiler.

Note: You can use a pizza oven if you have one.

Making sauce with whole peeled tomatoes and an immersion blender.
Pressing out pizza dough by hand.

1) Crush the tomatoes either by using your hands, in a food processor, or with an immersion blender by pulsing a few times. Season to taste with salt.

2) Place one ball of Neapolitan pizza dough on a floured surface and begin stretching it out into a circle.

Stretching dough into a circle, about 12 inches in diameter.
Spreading tomato sauce on pizza dough.

3) Place it over the back of your hands and use your knuckles to stretch it out to about 12 inches in diameter gently. Be careful not to tear the dough.

4) Transfer to a pizza peel that’s been dusted with flour. Spread a thin layer of tomato sauce across the dough, leaving a 1-2 inch border.

Adding 4 types of cheese to quattro formaggi pizza.
Adding quality olive oil to a fresh quattro formaggi pizza.

5) Sprinkle half of the fontina on top first, then tear the mozzarella into pieces and distribute half of it around the pizza. Dot the top with half of the gorgonzola, then sprinkle with grated Parmigiano. Give the pizza a shake to make sure nothing is sticking, then immediately slide it onto the baking stone.

Note: Watch closely as it cooks, rotating if necessary, but try to keep the oven door closed to retain as much heat as possible.

6) Remove the pizza from the oven and drizzle with olive oil if desired.

Note: It’s done when the crust is lightly charred around the edges and the cheese is melted for about 4-8 minutes.

Close up of a perfectly charred quattro formaggi pizza.

Transfer to a cutting board, then cut into slices and serve immediately. Repeat with the remaining dough.

Tips for success

  • Use good quality, authentic Italian ingredients for the best flavor.
  • Make sure to let your dough come to room temperature before stretching it out. This will make it easier to work with and prevent tearing.
  • That oven needs to be piping hot to achieve a Neapolitan-style pizza crust.
  • Don't use too much pizza sauce, as this can weigh down the dough. A thin layer is all you need.
  • It's important to dry the fresh mozzarella well so it doesn't make the pizza soggy.
  • I also prefer to tear the fresh mozzarella instead of slicing it, as it distributes more evenly and gives a creamier texture.
  • For an extra crispy crust, brush the edges of the pizza with olive oil before baking.
  • Top with fresh basil or oregano for a burst of fresh flavor!

Serving suggestions

Be sure to serve your pizza fresh out of the oven!

You can also top your pizza with other ingredients such as sliced Italian meatballs, Italian sausage and peppers or veggies like broccoli rabe. Or add a pinch of red chili flakes or few long hot peppers to make it spicy!

For a full meal, serve it alongside your favorite salad (my go-to is this kale caesar salad) and a bowl of soup like pasta fazool or another from my roundup of the best authentic Italian soups.

But let's not forget about dessert! This pizza pairs perfectly with a classic Italian dessert like ricotta pie, panna cotta, or a Sicilian ricotta cannoli.

Cutting Quattro Formaggi into slices for serving.

FAQs 

Can I add any meats to my quattro formaggi pizza?

Traditionally, this type of Italian pizza is made without any meat. However, if you’d like to add some protein, I recommend using thinly sliced prosciutto or cooked and crumbled Italian sausage.

I'm not a fan of blue cheese. What other cheese would you recommend?

I would recommend using a mild and creamy cheese such as brie or taleggio instead of blue cheese.

However, keep in mind that the gorgonzola dolce used in this recipe is not as pungent as other types of blue cheese and has a milder and sweeter flavor.

You can also try using goat cheese for a tangy twist on this pizza.

Can I make the dough ahead of time?

Yes! You can make the Neapolitan pizza dough up to 24 hours in advance and store it in the fridge. Just be sure to let it come to room temperature before stretching it out and topping it.

Can I make this four cheese pizza without a baking stone?

While using a baking stone is recommended for the best results, you can use a baking sheet or pizza pan instead. Just preheat it in the oven and slide the pizza onto it when ready to bake.

Keep in mind that this may affect the crust's texture and crispiness.

How do I store and reheat leftover pizza?

To store leftover pizza, wrap it tightly in foil or place it in an airtight container and refrigerate for up to 4 days.

To reheat, either use a preheated oven at 375°F and bake for about 10 minutes, or heat up a skillet on medium-high heat and cook the slices for a few minutes on each side until heated through.

Alternatively, you can also reheat individual slices in the microwave for about 30 seconds, but I prefer the oven or stovetop.

Can I freeze quattro formaggi pizza?

Yes, you can freeze this pizza either before or after baking it.

Wrap the unbaked pizza tightly in food-safe plastic wrap and then aluminum foil before freezing for up to 3 months.

When ready to bake, let it thaw completely in the fridge overnight, and then follow the recipe instructions.

To freeze leftover baked pizza, wrap individual slices with plastic wrap and place them in a resealable freezer bag.

Let thaw in the fridge overnight before reheating!

Four cheese pizza cut into slices.

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A fresh baked four cheese pizza.
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Quattro Formaggi Pizza

Quattro formaggi pizza is a classic Italian Neapolitan pizza that brings together the rich and creamy flavors of four distinct cheeses. This heavenly combination combined with a fresh San Marzano tomato sauce and pillowy, charred pizza crust makes for a truly unforgettable pizza experience - right at home!
Prep Time: 10 minutes
Cook Time: 8 minutes
Servings: 2 pizzas
Calories: 748kcal

Ingredients

  • 1 cup whole peeled San Marzano tomatoes
  • salt to taste
  • 2 balls pizza dough See note
  • 4 ounces Italian fontina cheese grated
  • 6 ounces fresh mozzarella cheese torn
  • 4 ounces Italian gorgonzola dolce crumbled
  • ¼ cup Parmigiano Reggiano cheese grated
  • extra virgin olive oil for drizzling

Instructions

  1. Preheat a baking stone on the center rack of the oven at 550°F (or the highest your oven will go) for at least 45 minutes. Once heated, turn on the broiler. Alternatively you can use a pizza oven.
  2. Crush the tomatoes either by using your hands, in a food processor or with an immersion blender by pulsing a few times. Season to taste with salt.
  3. Place one ball of dough ball on a floured surface and begin stretching it out into a circle.
  4. Place it over the back of your hands and use your knuckles to gently stretch it out to about 12 inches in diameter. Be careful not to tear the dough.
  5. Transfer to a pizza peel that’s been dusted with flour. Spread a thin layer of tomato sauce across the dough, leaving a 1-2 inch border.
  6. Sprinkle half of the fontina on top first, then tear the mozzarella into pieces and distribute half of it around the pizza. Dot the top with half of the gorgonzola, then sprinkle with grated Parmigiano. Give the pizza a shake to make sure nothing is sticking, then immediately slide it onto the baking stone.Watch closely as it cooks, rotating if necessary, but try to keep the oven door closed to retain as much heat as possible.
  7. Remove the pizza from the oven and drizzle with olive oil if desired. It’s done when the crust is lightly charred around the edges and the cheese is melted, about 4-8 minutes.
  8. Transfer to a cutting board, then cut into slices and serve immediately. Repeat with the remaining dough.

Notes

  • You can use homemade Neapolitan pizza dough or purchase balls of dough from your favorite local pizza shop.
    • Use good quality, authentic Italian ingredients for the best flavor.
    • Make sure to let your dough come to room temperature before stretching it out. This will make it easier to work with and prevent tearing.
    • That oven needs to be piping hot to achieve a Neapolitan-style pizza crust.
    • Don't use too much pizza sauce, as this can weigh down the dough. A thin layer is all you need.
    • It's important to dry the fresh mozzarella well so it doesn't make the pizza soggy.
    • I also prefer to tear the fresh mozzarella instead of slicing it, as it distributes more evenly and gives a creamier texture.
    • For an extra crispy crust, brush the edges of the pizza with olive oil before baking.
    • Top with fresh basil or oregano for a burst of fresh flavor!

Nutrition

Calories: 748kcal | Carbohydrates: 10g | Protein: 51g | Fat: 56g | Saturated Fat: 35g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Cholesterol: 184mg | Sodium: 2018mg | Potassium: 483mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1763IU | Vitamin C: 11mg | Calcium: 1226mg | Iron: 2mg
5 from 1 vote (1 rating without comment)

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