Servings<\/span>4<\/p>servings<\/span><\/div><\/span>Prep time<\/span>20<\/p>minutes<\/span><\/div><\/span>Cooking time<\/span>15<\/p>minutes<\/span><\/div><\/span>Calories<\/span>350<\/p>kcal<\/span><\/div><\/div><\/div>Pizza Quattro Formaggi stands among the most exacting expressions of Italian tradition, its surface a lattice of molten cheese upon a crust that yields under gentle pressure yet retains a satisfying chew. The dough begins with 2\u00bd cups of all-purpose flour, 1 teaspoon each of salt and sugar, a packet (7 g) of active dry yeast awakened in \u00be cup of warm water, and 2 tablespoons of olive oil. Once the yeast mixture has become frothy after five to ten minutes, the ingredients are combined and kneaded eight to ten minutes until the mass feels smooth and elastic. After an hour\u2019s rise beneath a damp cloth, the disc of dough is ready. Though some purists omit tomato sauce, many spread half a cup lightly before layering shredded mozzarella, crumbled Gorgonzola, grated Parmesan and diced Fontina. The oven, set to 500 \u00b0F (260 \u00b0C) with a stone or sheet within, transforms the assembly in twelve to fifteen minutes, coaxing a golden rim and effervescent cheeses. A brief rest follows, then the pie is sliced and finished with fresh basil.<\/p>
Ingredients<\/h3>- <\/strong>For the Dough<\/strong><\/li>
- <\/span>
2 \u00bd cups (320 g) all-purpose flour<\/span><\/p><\/li>- <\/span>
1 teaspoon salt<\/span><\/p><\/li>- <\/span>
1 teaspoon sugar<\/span><\/p><\/li>- <\/span>
1 packet (7 g) active dry yeast<\/span><\/p><\/li>- <\/span>
\u00be cup (180 ml) warm water<\/span><\/p><\/li>- <\/span>
2 tbsp olive oil<\/span><\/p><\/li>- <\/strong>For the Topping<\/strong><\/li>
- <\/span>
\u00bd cup (120 ml) tomato sauce (optional for traditionalists; often skipped in Quattro Formaggi)<\/span><\/p><\/li>- <\/span>
1 cup (100 g) shredded mozzarella cheese<\/span><\/p><\/li>- <\/span>
\u00bd cup (50 g) crumbled Gorgonzola cheese<\/span><\/p><\/li>- <\/span>
\u00bd cup (50 g) grated Parmesan cheese<\/span><\/p><\/li>- <\/span>
\u00bd cup (50 g) Fontina cheese, diced<\/span><\/p><\/li>- <\/span>
Fresh basil leaves, for garnish (optional)<\/span><\/p><\/li><\/ul><\/div>Directions<\/h3>- Prepare the Dough<\/strong><\/li>
- In a small bowl, mix warm water and sugar, then sprinkle the yeast on top. Let sit for 5-10 minutes until frothy.<\/li>
- In a large mixing bowl, combine flour and salt. Add the yeast mixture and olive oil, mixing until a dough forms.<\/li>
- Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic.<\/li>
- Place the dough in an oiled bowl, cover with a damp cloth, and let rise in a warm place for about 1 hour, or until doubled in size.<\/li>
- Prepare the Topping<\/strong><\/li>
- Preheat your oven to 500\u00b0F (260\u00b0C). Place a pizza stone or baking sheet in the oven to heat.<\/li>
- If using tomato sauce, spread a thin layer over the rolled-out pizza dough. Otherwise, proceed directly to the cheese toppings.<\/li>
- Distribute the mozzarella evenly over the dough, followed by Gorgonzola, Parmesan, and Fontina.<\/li>
- Assemble and Bake<\/strong><\/li>
- Transfer the dough to the preheated pizza stone or baking sheet. Bake for 12-15 minutes, or until the crust is golden and the cheeses are bubbling.<\/li>
- Remove from the oven and let cool slightly before slicing. Garnish with fresh basil if desired.<\/li><\/ul><\/div>
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Notes<\/h3>\n\t\t\t\t\t- Cheese Selection –<\/strong> The blend of cheeses can be adapted based on availability, but the combination of mozzarella, Gorgonzola, Parmesan, and Fontina creates the authentic taste of Quattro Formaggi.<\/li>
- No Tomato Sauce? –<\/strong> Traditional Quattro Formaggi often skips the tomato sauce to highlight the flavors of the cheese.<\/li>
- Pairings –<\/strong> Serve with a glass of Italian white wine like Pinot Grigio or a light red such as Chianti.<\/li>
- Vegetarian Option –<\/strong> Ensure the cheeses used are made with vegetarian rennet.<\/li><\/ul>\n\t\t\t\t<\/div>
![\"Pizza](\"https:\/\/storage.googleapis.com\/world-travel-guide\/2024\/08\/Pizza-QUATTRO-FORMAGGI-Italian-National-Food-By-Travel-S-Helper-800x530.jpg\")
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