Quattro Formaggi (Four Cheese)
Four cheeses, no tomato sauce — mozzarella, gorgonzola, fontina, and parmigiano. Rich and indulgent.
Recipe by the Pizza Planet team · Published
Four cheeses on a tomato-less canvas means moisture is the whole game. Too much soft cheese and you get a soup; too much hard cheese and the pizza tastes flat. We landed on this ratio after about a dozen attempts: fresh mozz for stretch, gorgonzola dolce (never piccante — it overpowers) for funk, fontina for the meltable backbone, and parm grated on at the end so it doesn't burn. The honey drizzle is non-negotiable with the gorgonzola. Cracked pepper isn't a garnish; it's structural. Four cheeses over a bare base is also the fastest way to burn the cheese before the base is cooked — drop the oven fifty degrees and watch it.
Flour: Caputo "00" Chef's Flour (blue bag) (13% protein) — read the review
Dough Formula
| Ingredient | Grams | Baker's % |
|---|---|---|
| Flour (13% protein) | 596 g | 100.0% |
| Water | 388 g | 65.1% |
| Salt | 14.9 g | 2.5% |
| Yeast | 1.2 g | 0.2% |
Makes 4 balls of ≈250 g
Ingredients
Dough
- •4 balls Pizza dough (see formula above)
Toppings
- •150g Fresh mozzarella
- •80g Gorgonzola
- •80g, cubed Fontina
- •40g, grated Parmigiano-Reggiano
- •freshly cracked Black pepper
- •drizzle Honey
Instructions
- 1
Make the dough: mix per the formula above, then follow the calculator schedule for Neapolitan — 29 h bulk/cold ferment before shaping (hands-on 20 min).
- 2
Stretch dough — no sauce for this one.
- 3
Distribute torn mozzarella, crumbled gorgonzola, and cubed fontina.
- 4
Bake at 455-480°C (850-900°F) for 60-90 seconds.
💡 Slightly lower temp — cheese burns faster without sauce.
- 5
Immediately grate parmigiano over the top, crack black pepper, and drizzle honey.
Tips
- →Hands-on time is about 17 minutes; allow the dough its full ferment — see the calculator schedule
- →No sauce! The cheeses provide all the moisture
- →Gorgonzola dolce melts better than gorgonzola piccante
- →Add parmigiano AFTER baking so it doesn't burn
Shop this bake
Flour
Caputo "00" Chef's Flour (blue bag)
Buy the blue bag if you cold-ferment 24–72 hours. It is the 00 that survives a long ferment, which is also what lets it brown in a home oven.
$19.99· as of Aug 31, 2026
i
Product prices and availability are accurate as of the date/time indicated and are subject to change. Any price and availability information displayed on Amazon.com at the time of purchase will apply to the purchase of this product.Affiliate link — we earn a small commission at no extra cost to you.
Check price on Amazon →Read the review →Ingredient
BelGioioso Fresh Mozzarella Ball
Fresh mozzarella, the wetter style by definition: right for a 60-to-90-second bake, wrong for a home oven, where it weeps onto the base instead of flashing off.
$4.49· as of Aug 31, 2026
i
Product prices and availability are accurate as of the date/time indicated and are subject to change. Any price and availability information displayed on Amazon.com at the time of purchase will apply to the purchase of this product.Affiliate link — we earn a small commission at no extra cost to you.
Check price on Amazon →Read the buying guide →Ingredient
SAF Instant Yeast
Instant, so it goes in dry with the flour: no warm-water step means no step at which the yeast can be cooked, which is where an active-dry dough most often dies.
Affiliate link — we earn a small commission at no extra cost to you.
Check price on Amazon →Read the review →Equipment
Original Baking Steel
6.4 mm is the home compromise: enough stored heat to bake two pies back to back, in a slab that will never crack the way a cordierite stone eventually does.
$139.00· as of Aug 31, 2026
i
Product prices and availability are accurate as of the date/time indicated and are subject to change. Any price and availability information displayed on Amazon.com at the time of purchase will apply to the purchase of this product.Affiliate link — we earn a small commission at no extra cost to you.
Check price on Amazon →Read the review →Equipment
Skyflame Aluminium Pizza Peel (14 × 16 in)
The single peel to own if you own one: thin enough to launch from, rigid enough to turn and retrieve with, at the size a home oven door takes.
$26.99· as of Aug 31, 2026
i
Product prices and availability are accurate as of the date/time indicated and are subject to change. Any price and availability information displayed on Amazon.com at the time of purchase will apply to the purchase of this product.Affiliate link — we earn a small commission at no extra cost to you.
Check price on Amazon →Read the review →
If this goes wrong
Cheese burns before the base cooks
The top of your oven is running far ahead of the bottom. Get the slab hotter so the base needs less time, move the pizza down away from the grill element, and use a whole-milk low-moisture mozzarella — it carries more fat and browns more slowly than part-skim.
No leopard-spotting on the cornicione
Leopard spots are charred bubble tops, not browning, and charring needs a floor around 400 °C (750 °F) plus a well-fermented dough. In a home oven you can approximate it with a steel on the top rack and the grill flat out — true leoparding needs a pizza oven.
Pizza dough won't stretch (springs back)
The gluten is tensioned, not broken. Cover the ball and rest it — 20 minutes if it is already at room temperature, 1–2 hours if it came out of the fridge — then stretch again in stages.
More Neapolitan Recipes
Try another recipe
We have 33 recipes across 7 pizza styles. Something didn't work? Check our troubleshooting guide.