Quattro Formaggi Pizza – If you want an ultra‑cheesy pizza, this classic is hard to beat. Use homemade pizza dough topped with four delicious cheeses for a rich, indulgent pie that will become a regular on pizza night.
I’m a bit obsessed with pizza, and for good reason — there are endless variations so pizza night never gets boring. Whether you prefer a simple Pizza Napoli, an artichoke pizza, or this cheesy Quattro Formaggi, there’s always something new to enjoy.
Quattro Formaggi literally means “four cheeses.” A true version uses four distinct cheeses layered on a light, crispy crust, usually over a base of tomato sauce. It’s also commonly served as a white pizza if you prefer to skip the sauce.
Ingredients you need
Start by preparing pizza dough, which needs at least 3–4 hours to prove. For the dough you’ll need: Italian Tipo 00 flour (or a good strong flour), fast‑action dried yeast, salt, olive oil and lukewarm water. For a detailed guide and tips, see the Basic Pizza Dough recipe referenced in the original.
For the Quattro Formaggi topping you’ll need: tomato sauce (optional for a white pizza), mozzarella, gorgonzola, Parmigiano‑Reggiano and goat cheese. Feel free to swap cheeses for your favourites, but keep at least one good melting cheese like mozzarella.
How to make Quattro Formaggi Pizza – step by step
Make the pizza dough
Combine the flour, salt and yeast in a bowl, placing the salt and yeast on opposite sides to avoid direct contact. Make a well in the centre, add the lukewarm water and olive oil, and mix until a rough dough forms.
Turn the dough onto a lightly floured surface and knead for about 10 minutes until smooth and elastic. Shape into a ball, coat a large clean bowl with a little olive oil, place the dough inside and lightly oil the top.
Cover with cling film and leave in a warm, dry place for 3–4 hours or until the dough has roughly tripled in size. Once risen, press out the air, divide the dough into portions (two large pizzas) and shape into balls.
Assemble the pizza
Preheat your oven to its highest temperature (at least 230°C / 450°F) and heat the baking trays inside. On a floured surface, shape each dough ball by hand or roll out with a pin to your desired size.
Remove a hot tray from the oven and dust with semolina or flour. Transfer the base to the tray, spread with a thin layer of tomato sauce if using, then arrange the cheeses evenly: torn mozzarella, dollops of goat cheese, small pieces of gorgonzola and a generous sprinkle of Parmigiano‑Reggiano.
Bake until the crust is golden and the cheeses are bubbling and melted, about 10–15 minutes depending on your oven. Let the pizza rest for 5 minutes before slicing to allow the cheeses to set slightly.
Top tips and recipe FAQs
- Pizza dough – prepare the dough in advance so it has enough time to prove; this recipe yields enough for two large pizzas. If you’re short on time, an instant no‑rise dough is an alternative.
- Tomato sauce – high‑quality passata (strained tomatoes) is a quick option if you don’t want to make sauce from scratch. For a white pizza, skip the tomato base.
- Cheese – choose good melting cheeses. Mozzarella is essential for texture; balance it with a soft tangy cheese (gorgonzola or goat cheese) and a hard grating cheese like Parmigiano‑Reggiano.
- Baking – always preheat the oven to the highest setting and heat your trays or pizza stone beforehand for a crisper base.
Yes — you can freeze leftover cooked pizza or raw pizza dough. Thaw completely before reheating or baking.
More Italian Pizza recipes you might like
- Quattro Stagioni Pizza – Four Seasons Pizza
- Cheesy Potato Pizza
- Sicilian Pizza (Lo Sfincione)
- Basil Pesto Pizza with Mozzarella & Roasted Tomatoes
- Taleggio Mushroom Pizza
If you try this Quattro Formaggi Pizza or any other recipe here, please leave a comment to share how it turned out. I love hearing from readers and seeing variations and tips.
Quattro Formaggi Pizza – Four Cheese
By Emily
Quattro Formaggi Pizza – an ultra‑cheesy pizza made with homemade dough and four delicious cheeses. Rich, satisfying and perfect for cheese lovers.
Ingredients
Pizza Dough
- 4 cups Italian 00 flour (500g)
- 2 tsp fast action dried yeast (7g)
- 1 1/3 cups lukewarm water (320ml)
- 1 tbsp olive oil
- Pinch of salt
- 1/2 tsp sugar
- Semolina or regular flour for dusting
Toppings
- 2 balls mozzarella (250g)
- 1/2 cup gorgonzola (100g)
- 1/2 cup goat cheese (120g)
- 1/2 cup freshly grated Parmesan (40g)
- 1/2 cup crushed strained tomatoes / passata (200g) — optional
- Black pepper, optional
Instructions
Make the pizza dough
- Place the flour in a bowl and add salt and yeast on opposite sides. Make a well in the centre.
- Add water and olive oil, mix until a rough dough forms. Add a little more flour if too sticky.
- Knead on a floured surface for about 10 minutes until smooth and elastic. The dough should spring back when pressed.
- Coat a large bowl with olive oil, place the dough inside, rub the top with a little oil, cover with cling film and leave in a warm place for 3–4 hours or until tripled in size.
Bake the pizza
- Preheat the oven to its highest setting (at least 230°C / 450°F) and heat the trays or stone.
- Divide the dough into 2 (or 4) portions and shape each to fit your tray or stone.
- Dust a hot tray with semolina or flour, place the dough on it and spread the base with tomato sauce if using.
- Top evenly with cheeses and bake for 10–15 minutes until golden, bubbling and melted. Let rest 5 minutes before slicing.
Notes
- Pizza dough: prepare ahead so it has time to prove. This quantity makes two large pizzas. For a quicker option, use an instant no‑rise dough.
- Cheese: choose good melting cheeses. Mozzarella provides stretch, while gorgonzola or goat cheese add tang and Parmesan adds depth.
- Tomato sauce: good quality passata is a quick alternative to homemade sauce. Skip for a white pizza.
- Baking: preheat to the highest temperature and use a hot tray or stone for the best crust.
- Leftovers: keep in the fridge for 2–3 days or freeze cooked slices. Raw dough can be frozen before proving.
Nutrition
Calories: 295 kcal | Carbs: 33 g | Protein: 15 g | Fat: 12 g | Saturated Fat: 5 g
Nutrition info is an approximation.
Leave a comment below!