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How I Fell in Love with Quattro Formaggi Pizza (And Why You Will Too)

Quattro Formaggi Pizza is a luxurious cheese lover’s delight, featuring four different cheeses—mozzarella, Parmesan, gorgonzola, and ricotta—melted together on a crispy crust. With its creamy, rich, and flavorful profile, it’s a classic Italian dish that’s simple yet indulgent.
Quattro Formaggi Pizza is a luxurious cheese lover’s delight, featuring four different cheeses—mozzarella, Parmesan, gorgonzola, and ricotta—melted together on a crispy crust. With its creamy, rich, and flavorful profile, it’s a classic Italian dish that’s simple yet indulgent.

Let me confess something: I used to think cheese was just…cheese. Then I tried Quattro Formaggi Pizza. Four cheeses melted into gooey perfection? Sign me up. This Italian classic turned me into a cheese snob overnight. I’ve made it for date nights, girls’ dinners, and even my lactose-tolerant toddler. Here’s how to create this cheesy masterpiece in your kitchen—no passport required.

Why Quattro Formaggi Pizza?

This pizza is for anyone who:

  • Loves cheese boards but hates washing 10 tiny knives
  • Wants a 15-minute dinner that feels fancy
  • Needs to use up leftover cheeses (we’ve all been there)

I’m obsessed because:

  • It’s faster than ordering delivery
  • Costs less than $10 for two pizzas
  • Makes “What’s for dinner?” questions disappear

The Cheese Cheat Sheet (No Fancy Stores Needed)

Traditional recipes use specific Italian cheeses. Here’s my realistic grocery list:

  1. Mozzarella: Pre-shredded works (I use part-skim).
  2. Gorgonzola: Find it in the specialty cheese section. Hate blue cheese? Swap for brie.
  3. Parmesan: Grate it fresh—the green can won’t melt right.
  4. Fontina: Can’t find it? Use provolone or ricotta dollops.

Total cost: $12 vs. $30+ at Italian restaurants.

My 5-Ingredient Dough Hack

Store-bought dough saves time, but if you’re feeling ambitious:

Ingredients

  • 2½ cups flour
  • 1 cup warm water
  • 1 tsp salt
  • 1 tsp sugar
  • 2¼ tsp instant yeast

Steps

  1. Mix: Combine water, yeast, sugar. Wait 5 minutes until bubbly.
  2. Knead: Add flour and salt. Mix 5 minutes.
  3. Rise: Let dough rest 1 hour (or refrigerate overnight).

Pro tip: Freeze dough balls for 3 months. Thaw in the fridge.

Let’s Build the Pizza (Step-by-Step)

1. Preheat the Oven

Crank it to 475°F. Use a pizza stone or upside-down baking sheet.

2. Stretch the Dough

  • Flour your hands and counter.
  • Press dough into a circle. Lopsided? Call it “artisan.”

3. Cheese It Up

Layer in this order:

  1. Mozzarella (1 cup)
  2. Crumbled gorgonzola (½ cup)
  3. Shredded fontina (½ cup)
  4. Grated parmesan (¼ cup)

4. Bake

  • Slide pizza onto the hot stone/sheet.
  • Bake 10–12 minutes until crust browns and cheese bubbles.

5. Finish

  • Drizzle honey or sprinkle red pepper flakes.

7 Mistakes I Made (So You Don’t Have To)

  1. Used cold cheese: Let cheeses sit out 30 minutes—melts evenly.
  2. Overloaded toppings: Stick to 2¼ cups total cheese.
  3. Skipped semolina: Sprinkle it on the peel to prevent sticking.
  4. Thick dough: Roll to ¼-inch thickness. Thick dough = raw centers.
  5. Wrong mozzarella: Fresh mozzarella = soggy. Use low-moisture!
  6. Cut too soon: Wait 5 minutes. Hot cheese burns tongues.
  7. Forgot flavor boost: Add a garlic butter crust brush.

Customize Your Cheese Bomb

  • Add veggies: Sautéed spinach or caramelized onions.
  • Meat lovers: Crispy pancetta or prosciutto post-bake.
  • Sweet twist: Top with figs or pears after baking.
  • Keto hack: Use cauliflower crust

Quattro vs. Other Pizzas

FeatureQuattro Formaggi PizzaMargherita Pizza
CheeseFour typesFresh mozzarella
SauceOptionalTomato sauce base
FlavorRich, complexBright, herby
Kid Appeal“Cheese explosion!”“Where’s the pepperoni?”

What to Serve With Cheese Overload

  • Light salad: Arugula + lemon vinaigrette.
  • Wine pairing: Pinot Grigio or Chardonnay.
  • Kid-friendly: Apple slices + caramel dip.

Why Homemade Wins

  1. Control salt: Restaurant versions often overdo it.
  2. Use leftovers: Got random cheese scraps? Toss them in!
  3. Freshness: No cardboard crusts here.

My Genius Freezer Trick

Assemble unbaked calzones with quattro formaggi filling. Freeze individually. Bake frozen (add 5 minutes). Instant lunch!

You Can’t Mess This Up

My first attempt looked like a cheese avalanche. My third leaked gorgonzola everywhere. My seventh? My cheese-hating husband asked for seconds. Start simple. Embrace the melt.

P.S. Leftover cheese? Make 3-minute quesadillas. Thank me during the next lunch rush. 🧀🔥

Quattro Formaggi FAQ (From My Inbox!)

  1. No gorgonzola? Use goat cheese or skip it.
  2. Gluten-free? Use Caputo Fiore Glut flour.
  3. Can I add sauce? Yes! Use ¼ cup marinara under cheese.

Now go raid your fridge. That leftover parmesan? It’s begging to become pizza magic.

Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Cooking Method:
Cuisine:
Courses: ,
Difficulty: Beginner
Servings: 1
Calories: 300
Best Season: Suitable throughout the year
Description

Quattro Formaggi Pizza is a luxurious cheese lover’s delight, featuring four different cheeses—mozzarella, Parmesan, gorgonzola, and ricotta—melted together on a crispy crust. With its creamy, rich, and flavorful profile, it’s a classic Italian dish that’s simple yet indulgent.

Ingredients
    For the Dough:
  • 3 cups all-purpose flour 🍞
  • 1 tsp salt 🧂
  • 1 tsp sugar
  • 1 packet (2 1/4 tsp) active dry yeast
  • 1 cup warm water (110°F/45°C) 💧
  • 2 tbsp olive oil 🫒
    • For the Sauce:
  • 1 cup white pizza sauce (optional) or olive oil 🫒
  • 1/2 tsp garlic powder 🧄
  • 1/2 tsp dried oregano 🌿
    • For the Cheeses:
  • 1 1/2 cups shredded mozzarella cheese 🧀
  • 1/2 cup grated Parmesan cheese 🧀
  • 1/2 cup crumbled gorgonzola or blue cheese 🧀
  • 1/2 cup ricotta cheese 🧀
    • Optional Toppings:
  • 1/2 cup ricotta cheese 🧀
  • 1/2 cup ricotta cheese 🧀
Instructions
    Prepare the Dough
  1. 1
    In a small bowl, mix yeast and sugar with warm water. Let it sit for 5-10 minutes until foamy.
  2. 2
    In a large bowl, combine flour and salt. Add the yeast mixture and olive oil. Mix until a dough forms.
  3. 3
    Knead the dough on a floured surface for 8-10 minutes until smooth and elastic.
  4. 4
    Place the dough in a lightly oiled bowl, cover, and let it rise for 1-2 hours, or until doubled in size.
    5. Prepare the Sauce (Optional)
  5. 5
    Mix white pizza sauce or olive oil with garlic powder and oregano.
    6. Preheat the Oven
  6. 6
    Preheat your oven to 475°F (245°C). Place a pizza stone or inverted baking sheet in the oven to heat.
    7. Shape the Dough
  7. 7
    Roll out the dough into a thin, large circle (12-14 inches) on a floured surface. Transfer it to a sheet of parchment paper.
    8. Assemble the Pizza
  8. 8
    Spread the white pizza sauce or olive oil evenly over the dough, leaving a 1-inch border for the crust.
  9. 9
    Evenly distribute the mozzarella, Parmesan, gorgonzola, and ricotta cheeses across the pizza.
    10. Bake the Pizza
  10. 10
    Carefully transfer the pizza (on the parchment paper) to the hot stone or baking sheet. Bake for 12-15 minutes, or until the crust is golden and the cheeses are melted and bubbly.
    11. Cool and Serve
  11. 11
    Remove the pizza from the oven and let it cool for 2-3 minutes before slicing. Garnish with fresh basil leaves or drizzle with honey for added flavor.
Note

Customize the cheese selection to your taste; for example, try fontina or pecorino instead of gorgonzola. For a crispier crust, roll the dough thinner and bake directly on a pizza stone. Serve alongside a light salad to balance the richness of the cheeses.

Read it online: https://tastyleap.com/recipe/how-i-fell-in-love-with-quattro-formaggi-pizza-and-why-you-will-too/
Samantha Doe
Food and Lifestyle Blogger

Hi, I'm Samantha, a full-time food blogger, mother of 2 beautiful daughters and a lovely wife. I live in New Jersey with my family. Loves traveling, sharing new recipes, and spending time with my family.