Daily Italian Recipe · Pizza
Pizza Quattro Formaggi
A golden crust and four beautifully balanced cheeses make Pizza Quattro Formaggi a wonderfully indulgent Italian classic. This white version pairs mozzarella with Gorgonzola DOP, Fontina DOP and Grana Padano DOP for creamy, tangy richness without tomato.
Total time
114 minutes
Serves
2 people
Difficulty
Easy
Origin
Lombardy
Quattro formaggi is an established Italian pizza combination rather than a recipe with one securely documented birthplace. The four cheeses vary, but the principle stays the same: balance gentle creaminess, good melting texture and a sharper aged flavour.
This version celebrates northern Italian cheesemaking, with a particular connection to Lombardy through Gorgonzola and Grana Padano. Fontina comes from neighbouring Valle d’Aosta, bringing a supple melt to a combination that is authentically Italian without claiming an exclusively Lombard origin.
Ingredients
- 600 g, divided into 2 × 300 g portions Home-made pizza dough, thawed in the refrigerator if frozenShop
- 160 g, weighed after draining Fior di latte mozzarella, torn into small pieces and thoroughly drained
- 100 g Gorgonzola DOP, rind removedShop
- 100 g Fontina DOP Val d’Aosta, rind removed and thinly slicedShop
- 30 g Grana Padano DOP, finely gratedShop
- 20 g Plain wheat flour, for dusting
- 10 ml Extra virgin olive oil
Method
- 1
1. Let the dough relax
Keep the two dough balls covered and let them stand at room temperature for 60–90 minutes, until supple and easy to stretch. In a warm Hong Kong kitchen, check earlier; follow any handling instructions supplied with the dough.
- 2
2. Heat the baking surface
Place a pizza stone, baking steel or sturdy inverted metal baking tray in the upper-middle part of the oven. Preheat at 250°C conventional, or 275°C if your oven and baking surface permit, for at least 45 minutes while the dough relaxes.
- 3
3. Prepare the four cheeses
Drain the torn mozzarella in a sieve for 20–30 minutes, then blot dry and weigh out 160 g. Divide it into two 80 g portions. For each pizza, also prepare 50 g Gorgonzola in small pieces, 50 g thinly sliced Fontina and 15 g grated Grana Padano.
- 4
4. Stretch the first base
Lightly dust the worktop with some of the measured flour. Press one dough ball from the centre outwards, leaving a 1–2 cm rim, then stretch gently to a 28–30 cm circle. Do not use a rolling pin. Transfer to a lightly floured pizza peel or rimless metal tray.
- 5
5. Add a balanced topping
Check that the base slides freely before topping. Distribute one portion each of mozzarella, Fontina and Gorgonzola over the base, leaving the rim bare and small gaps between the cheeses. Sprinkle with 15 g Grana Padano and drizzle with 5 ml olive oil. Do not add salt.
- 6
6. Bake, then repeat
Immediately slide the pizza onto the hot baking surface. Bake for 8–12 minutes, rotating if necessary, until the rim is golden, the underside is browned and the cheeses are bubbling. At 275°C, begin checking after 7 minutes. Remove, let the baking surface recover its heat for 2–3 minutes, then stretch, top and bake the second pizza with the remaining ingredients.
- 7
7. Rest briefly and slice
Let each pizza stand for 1–2 minutes before cutting, so the molten cheese settles slightly. Serve immediately while the rim is crisp and the centre remains creamy.
Chef's secret
Dry mozzarella and small, evenly spaced pieces of Gorgonzola make more difference than adding extra cheese. Leave little gaps in the topping: the cheeses spread as they melt, giving you a creamy surface without weighing down the centre.
Did you know?
Quattro formaggi means “four cheeses”, but there is no single compulsory quartet. Italian versions can be white or tomato-based; the key is choosing cheeses with complementary flavours and melting qualities.
Common mistakes
- Using wet mozzarella: excess whey pools in the centre and prevents the base from baking properly.
- Adding too much cheese or extra salt: Gorgonzola and Grana Padano already provide plenty of seasoning, and a heavy topping can turn greasy.
- Baking on a cold tray: the cheese melts before the underside sets. Preheat the baking surface thoroughly.
Storage & reheating
Refrigerate leftover pizza in an airtight container within 2 hours of baking and eat within 2 days. Reheat on a preheated metal tray at 220°C for 6–8 minutes, or until the centre is piping hot and the underside crisp. Avoid microwaving if you want to preserve the crust’s texture.
Shop the recipe
Delivered across Hong Kong by SF Express or Lalamove.
FAQ
Can I make this in a normal home oven?
Yes. Use its highest suitable conventional setting, ideally 250–275°C, and preheat a stone, steel or sturdy inverted metal tray for at least 45 minutes. Bake one pizza at a time and judge doneness by the browned underside as well as the rim.
Should I choose mild or strong Gorgonzola?
Gorgonzola dolce gives a gentler, creamier result; piccante produces a sharper pizza. Either is authentic. Keep the quantity at 50 g per pizza so it complements rather than overwhelms the other cheeses.
Why is there no tomato sauce?
This is a pizza bianca, a traditional white-pizza approach that lets the four cheeses take centre stage. Quattro formaggi also exists in tomato-based versions; neither style requires adding cream.