1. Can I make Quattro Formaggi Pizza without tomato sauce?

Yes, Quattro Formaggi Pizza can absolutely be made without tomato sauce. In fact, the white pizza version (pizza bianca) is a popular variation in Italy. Skipping the sauce allows the full flavor of the cheeses—especially bold ones like gorgonzola and goat cheese—to shine through. Just brush the dough lightly with olive oil before adding the cheeses.

2. What is the best cheese combination for authentic Quattro Formaggi?

The most authentic version typically includes: Mozzarella : For stretch and melt Gorgonzola : For sharpness Goat Cheese or Ricotta : For creaminess Parmigiano Reggiano : For nutty, salty depth However, variations like taleggio, fontina, or provolone are also common. The key is using four cheeses that melt well and offer a balance of mild and bold flavors.

3. Can I make Quattro Formaggi Pizza ahead of time?

Yes, this pizza can be prepped in advance. You can: Make and proof the dough up to 24 hours early and refrigerate it. Pre-grate or portion the cheeses. Assemble the pizza just before baking for the freshest texture. Leftover slices reheat well and can be stored in the fridge for 2–3 days or frozen for later use. Just be sure to reheat in the oven, not the microwave, to maintain a crispy crust.

Quattro Formaggi Pizza – Best Cheese Recipe

Name: Quattro Formaggi Pizza
Prep time: 3 h 30 min
Cook time: 15 min
Total time: 3 h 45 min
Cuisine: Italian
Ingredients: 4 cups Italian 00 flour (500g); 2 tsp fast-action dried yeast (7g); 1 1/3 cups lukewarm water (320ml); 1 tbsp olive oil; 1 pinch salt; 1/2 tsp sugar; Semolina or regular flour (for dusting); 2 balls mozzarella (250g); 1/2 cup gorgonzola (100g); 1/2 cup goat cheese (120g); 1/2 cup Parmigiano Reggiano, freshly grated (40g); 1/2 cup crushed strained tomatoes (passata) (200g); Black pepper (optional)

Description

Quattro Formaggi Pizza is a rich and indulgent Italian classic featuring a blend of four cheeses — mozzarella, gorgonzola, goat cheese, and Parmigiano Reggiano — atop a crisp, homemade pizza crust with a base of tomato passata. Perfect for cheese lovers, this ultra-cheesy pizza delivers bold flavors and a comforting, gooey texture.

Ingredients

Scale

4 cups Italian 00 flour (500g)
2 tsp fast-action dried yeast (7g)
1 1/3 cups lukewarm water (320ml)
1 tbsp olive oil
1 pinch salt
1/2 tsp sugar
Semolina or regular flour (for dusting)
2 balls mozzarella (250g)
1/2 cup gorgonzola (100g)
1/2 cup goat cheese (120g)
1/2 cup Parmigiano Reggiano, freshly grated (40g)
1/2 cup crushed strained tomatoes (passata) (200g)
Black pepper (optional)

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Instructions

In a large bowl, mix flour, yeast, and salt, keeping yeast and salt on opposite sides.
Add lukewarm water and olive oil to the dry ingredients and mix until a rough dough forms.
Knead the dough on a floured surface for 10 minutes until smooth and elastic.
Lightly oil a clean bowl, place the dough in it, cover with plastic wrap, and let rise in a warm place for 3–4 hours until tripled in size.
Preheat the oven to 450°F (230°C) and heat a baking tray or pizza stone inside.
Once the dough has risen, punch it down and divide into two balls.
Roll or stretch each dough ball into a pizza shape and place on a floured or semolina-dusted tray.
Spread tomato passata evenly over the base.
Top with mozzarella, then dot with gorgonzola and goat cheese, and sprinkle Parmigiano Reggiano on top.
Bake for 10–15 minutes until the crust is golden and cheese is bubbling and slightly browned.
Let rest for 5 minutes before slicing and serving.

Notes

You can skip the tomato sauce for a white pizza variation.
Use high-quality cheeses for the best melt and flavor.
Make the dough in advance to allow for proper rising time.
Leftover pizza can be refrigerated for 2–3 days or frozen.
Reheat in the oven, not microwave, to retain crispness.

Prep Time: 3 hours 30 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1 slice
Calories: 295
Sugar: 1g
Sodium: 229mg
Fat: 12g
Saturated Fat: 5g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 2g
Protein: 15g
Cholesterol: 21mg