Italian cuisine · Dough, Pasta & Rice

Pizza Quattro Formaggi

Thin yeasted dough topped with mozzarella, gorgonzola, fontina and parmesan, baked bubbly in a hot oven.

Ingredients · for 4 servings

• 500 g flour
• 1/2 cube fresh yeast (or 1 tsp dry yeast)
• 300 ml lukewarm water
• 2 tsp salt
• 3 tbsp olive oil
• 250 g mozzarella
• 150 g gorgonzola
• 150 g fontina (or mountain cheese as substitute)
• 60 g parmesan
• Salt, pepper

Instructions

1. Dissolve the yeast in the lukewarm water, knead into a smooth dough with the flour, salt and 2 tbsp olive oil, and let rise covered in a warm place for 1 hour until visibly doubled.
2. Dice the mozzarella small and drain in a sieve for at least 20 min. so the pizza doesn't turn soggy later.
3. Tear the gorgonzola into small pieces, coarsely grate the fontina and finely grate the parmesan.
4. Preheat the oven with a baking sheet or pizza stone to 250 °C top/bottom heat and divide the dough into four portions.
5. Press each portion on a floured surface with your fingertips into a thin 28 cm circle, leaving the edge thicker, top with the four cheeses and season with pepper.
6. Bake the pizzas one at a time for 7–9 min. until the crust is golden and the cheese is bubbly and melted, drizzle with the remaining olive oil and serve immediately.