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Translating into “Four Cheese Pizza” in English, Pizza Quattro Formaggi is a classic Italian meal. This pizza variant pays tribute to the simplicity yet impactfulness of Italy and emphasizes the wide spectrum of Italian cheeses in the nation.
Quattro Formaggi appeals because of its combination of four different cheeses, each adding a different taste sensation to the pizza.
Mozzarella: The basic cheese is mozzarella, which has great melting power and a subdued taste sensation.
Gorgonzola: Blue cheese with a strong tangy taste and sharpness, gorgonzola adds something special to many recipes.
Parmigiano-Reggiano: A hard, aged cheese that contributes a nutty, savory depth.
Fontina or Provolone: Regional tastes or particular recipes affect the choice between these semi-soft cheeses; each adds a unique flavor profile that could be described as either somewhat sweet or sharp.
Making a great Quattro Formaggi pizza calls for careful study of the harmony among the several cheeses used. Any one cheese can dominate the flavor profile; too little of any one cheese can produce a poor pizza experience. Over decades, Italian pizzaiolos have developed their art and reached a sophisticated balance in their methods.
The pizza starts with a thin, crispy crust made from high-quality flour, yeast, water, and a touch of olive oil.
A light spread of tomato sauce is optional; many prefer it “bianca” (white) to let the cheeses shine.
The four cheeses are carefully distributed over the crust.
It’s then baked in a wood-fired oven at high temperatures for a short time, allowing the cheeses to melt and slightly brown.
Quattro Formaggi represents a rich celebration of Italy’s great cheese-making legacy, not only a pizza. Every part of Italy stresses their own local cheeses, thus this pizza provides a stage to highlight their best choices in one meal.
Italians often pair Quattro Formaggi’s delicate flavors with a strong red wine like Chianti or a cool white wine like Pinot Grigio. For those looking for non-alcoholic substitutes, a sparkling water with lemon is a great palate cleanser between bites.
Pizza Quattro Formaggi epitribes the basic ideas and high standards of Italian cooking. This shows how carefully prepared with premium ingredients even the most basic ideas can become gourmet experiences. Whether created at home with care or visited in a vibrant pizzeria in Naples, Quattro Formaggi always appeals to cheese enthusiasts and pizza lovers worldwide.
4
servings20
minutes15
minutes350
kcalPizza 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 2½ cups of all-purpose flour, 1 teaspoon each of salt and sugar, a packet (7 g) of active dry yeast awakened in ¾ 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’s 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 °F (260 °C) 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.
2 ½ cups (320 g) all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 packet (7 g) active dry yeast
¾ cup (180 ml) warm water
2 tbsp olive oil
½ cup (120 ml) tomato sauce (optional for traditionalists; often skipped in Quattro Formaggi)
1 cup (100 g) shredded mozzarella cheese
½ cup (50 g) crumbled Gorgonzola cheese
½ cup (50 g) grated Parmesan cheese
½ cup (50 g) Fontina cheese, diced
Fresh basil leaves, for garnish (optional)
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