Quattro Formaggi Pizza

Name: Quattro Formaggi Pizza
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 500g Tipo 00 Flour; 325ml Lukewarm Water; 7g Instant Dried Yeast; 10g Fine Sea Salt; 15ml Extra Virgin Olive Oil; 200g Fresh Mozzarella, well drained and torn; 100g Gorgonzola Dolce, crumbled; 100g Taleggio, rind removed and cut into small pieces; 60g Parmigiano Reggiano, finely grated; 1 Small Ripe Pear, very thinly sliced; 40g Walnuts, lightly toasted and roughly chopped; 2 tablespoons Hot Honey; Fresh Thyme Leaves, for finishing; Black Pepper, to taste; Semolina or Flour, for dusting

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Serves 4 790 kcal per serving Prep 25 min Cook 20 min

Ingredients

500g Tipo 00 Flour
325ml Lukewarm Water
7g Instant Dried Yeast
10g Fine Sea Salt
15ml Extra Virgin Olive Oil
200g Fresh Mozzarella, well drained and torn
100g Gorgonzola Dolce, crumbled
100g Taleggio, rind removed and cut into small pieces
60g Parmigiano Reggiano, finely grated
1 Small Ripe Pear, very thinly sliced
40g Walnuts, lightly toasted and roughly chopped
2 tablespoons Hot Honey
Fresh Thyme Leaves, for finishing
Black Pepper, to taste
Semolina or Flour, for dusting

Instructions

Combine the flour and yeast in a large bowl, then gradually add the water and mix until a rough dough forms.
Add the salt and olive oil and knead for 8–10 minutes until the dough is smooth, soft, and elastic.
Cover and leave to rise at room temperature for about 2 hours, or until doubled in size.
Divide the dough into two equal balls, cover, and leave to rest for another 30 minutes.
Preheat the oven to its highest temperature with a pizza stone or steel inside for at least 45 minutes.
On a lightly floured surface, gently stretch one dough ball into a round approximately 30cm across, leaving a slightly thicker edge.
Scatter half of the mozzarella evenly over the dough, followed by half of the Gorgonzola and Taleggio.
Finish with half of the grated Parmigiano Reggiano and a little freshly ground black pepper.
Transfer the pizza to the hot stone or steel and bake until the crust is puffed and golden and the cheeses are melted, bubbling, and lightly browned.
Remove from the oven and immediately arrange a few very thin slices of pear over the hot pizza.
Scatter with toasted walnuts and fresh thyme, then drizzle lightly with hot honey.
Serve immediately while the cheeses are still molten and the crust is crisp.
Repeat with the remaining dough and toppings.

Tips

Drain the mozzarella thoroughly before using it so the four cheeses melt into a rich layer without making the centre of the pizza watery.
Distribute the stronger cheeses in small pieces rather than large patches so every slice has a balanced mixture of all four cheeses.
Slice the pear paper-thin and add it after baking so it stays fresh and provides a delicate contrast to the rich melted cheeses.

Variations

Classic Quattro Formaggi: Omit the pear, walnuts, hot honey, and thyme and serve the pizza simply with the four melted cheeses and black pepper.
Fig and Gorgonzola: Replace the pear with thin wedges of fresh fig and finish with a small drizzle of honey.

Storage

Quattro Formaggi Pizza is best served immediately while the cheeses are hot and creamy. Store leftovers in an airtight container in the refrigerator for up to 2 days. Remove any fresh pear before reheating, warm the pizza in a hot oven until crisp, then add fresh pear and walnuts before serving.

Serving Suggestions

Serve with a peppery rocket salad dressed simply with lemon juice and extra virgin olive oil.
Finish individual slices with a few extra toasted walnuts and a very light drizzle of hot honey for a richer sweet and savoury contrast.

Frequently Asked Questions

What are the four cheeses on Quattro Formaggi Pizza?

There is no single compulsory combination, but mozzarella is commonly paired with three more strongly flavoured Italian cheeses. This version uses mozzarella, Gorgonzola, Taleggio, and Parmigiano Reggiano.

Does Quattro Formaggi Pizza have tomato sauce?

It can be prepared with or without tomato, but Pizza ai Quattro Formaggi is commonly served as a white pizza so the flavour of the four cheeses remains the focus.

Why add pear to four-cheese pizza?

Pear provides fresh sweetness that complements salty and blue cheeses particularly well. Adding it after baking also gives the rich pizza a lighter contrast in flavour and texture.