4 pizzas
Quattro Formaggi
- Hydration
- 65%
- Dough ball
- 250g
- Fermentation
- 49h
- Salt
- 2.8%
- Bake
- 60–90 sec
- Oven
- Wood-fired oven
- Makes
- 4pizzas
- Active time
- 30min
Ingredients
- Dough ball PizzaLovers house dough 65%, cold-fermented 48 h
- 250 g
- Fior di latte, diced and drained the base
- 70 g
- Gorgonzola dolce, in dabs
- 25 g
- Provolone or fontina, diced
- 25 g
- Parmigiano reggiano, grated
- 10 g
- Extra virgin olive oil
- 6.0 g
- Black pepper, freshly ground after baking
- 0.3 g
Total dough386 g
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Scale up or down — the yeast is recalculated automatically.
Method
- Take the dough balls out of the fridge 2–3 hours before baking and let them sit covered at room temperature.
- Preheat the oven well in advance: 45–60 minutes for a steel in a home oven, 20–30 minutes for a gas oven, longer for a wood oven. Measure the floor with an IR thermometer — you want around 450 °C (840 °F).
- Stretch the ball by hand from the centre outward on a semola-floured surface. Never touch the outer two centimetres.
- Lay the fior di latte first and sparingly, then the provolone, then the dabs of gorgonzola.
- Sprinkle the parmigiano over everything last – it burns if it sits directly on the dough.
- Slide the pizza in and bake for 60–90 seconds. Turn it two or three times so the crust colours evenly.
- Let the pizza rest for a few seconds, add anything meant to go on after the oven, and serve straight away.
Four cheeses melt at four different speeds. The mozzarella gives stretch, the gorgonzola saltiness, a firm cheese texture and a grated hard cheese flavour. The order is not up for negotiation.
outside AVPN – an Italian classic without tomato; the AVPN disciplinare only describes marinara and margherita.
Topping order
- Fior di latte
- Provolone
- Gorgonzola in dabs
- Parmigiano
- Olive oil
Common mistakes
- Four cheeses in equal amounts: the gorgonzola takes over if there is more than 25 g.
- Adding tomato sauce anyway, which stops the cheese from ever taking colour.
- Too much cheese in total – 130 g is the ceiling on a 250 g ball.
Tips
- Add pepper after the oven. Ground pepper at 450 °C (840 °F) turns bitter.
- A drop of honey or a few walnuts make the pizza less one-note.
Variations
- With honey and walnuts after baking.
- With slices of pear to balance the gorgonzola.
- With tomato sauce in the centre, as several pizzerias do it.
Recalculate the recipe
Want a different number of pizzas, a different ball weight or a different time in the fridge? The calculator is prefilled with this recipe’s values.
Open the calculator with the Quattro Formaggi settings
Read more
- Neapolitan pizza dough – the full recipe and the why behind it
- Mozzarella for pizza – choosing, drying and portioning
- Topping order – what goes on when
- Speck e Gorgonzola
- Wet pizza – water pooling in the middle
