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Italian

Pizza Quattro Formaggi

The classic Italian four-cheese pizza: a thin, blistered base with no tomato, covered in melting fior di latte, sharp gorgonzola, nutty fontina and a dusting of Parmigiano Reggiano. Baked as hot as the oven will go so the crust puffs before the cheeses split.

Lunch & dinnerVegetarian25g+ protein8g+ fibre
34 min25 prep · 9 cookMedium852 kcalper serving
Pizza Quattro Formaggi

Method

  1. Crumble 2 g of fresh yeast into 85 ml of lukewarm water and stir until dissolved. Add 130 g of tipo 00 flour and mix to a shaggy dough, then add 3 g of fine salt.
  2. Turn out onto an unfloured work surface and knead firmly for 10 minutes, until the dough is smooth, elastic and no longer tacky. Shape into a tight ball, place in a lightly oiled bowl, cover and leave at room temperature for about 2 hours, until doubled and springy.
  3. About 45 minutes before baking, put a pizza stone or an upturned heavy baking tray on the top-third shelf and heat the oven to its maximum setting, 250-280C. The stone must be thoroughly saturated with heat or the base will not blister.
  4. Tear 60 g of well-drained fior di latte into rough pieces and leave on kitchen paper to shed moisture. Dice 30 g of gorgonzola and 30 g of rind-free fontina into 1 cm cubes.

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Per serving

852kcal
76gprotein
49gcarbs
43gfat
14gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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