Photograph of the finished Pizza quattro formaggi

Italy · Pizza bốn loại phô mai

Pizza quattro formaggi

40 min Hands-on time + 8 hr waiting
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 1.1 lb
  • Photograph of Dry yeast Dry yeast 0.1 oz
  • Photograph of Mozzarella Mozzarella 8.5 oz
  • Photograph of Gorgonzola cheese Gorgonzola cheese 4.9 oz
  • Photograph of Fontina cheese Fontina cheese 4.9 oz
  • Photograph of Parmigiano cheese Parmigiano cheese 3.5 oz
  • Photograph of Olive oil Olive oil ¼ cup
  • Photograph of Salt Salt 0.6 oz

Method

  1. 1 Refrigerate the dough for 8 hours, then let it sit out for 1 hour before shaping.
  2. 2 Pull the dough by hand to form a thin base, leaving a thicker edge.
  3. 3 Do not use tomato sauce; simply brush a thin layer of olive oil onto the base.
  4. 4 Spread mozzarella as a base, then dip each piece of Gorgonzola and Fontina into the mixture.
  5. 5 Bake at high heat for 7 minutes, then sprinkle with grated Parmigiano cheese immediately after taking it out of the oven.

With an appliance

  • Charcoal grill 35 min

    Replace step 5: Bake the pizza on a baking stone 12 cm above the glowing coals under the lid for 5 minutes, rotating it half a turn at minute 2 before sprinkling with Parmigiano cheese. The bottom of the pizza will have a more smoky flavor than a conventional oven, but you must push the coals to the edges to prevent the four types of cheese from burning.

Start cooking