There’s something magical about a pizza that’s golden, bubbling, and loaded with not one, not two, but *four* incredible cheeses. This isn’t just any pizza—it’s a Four Cheese Pizza with Mozzarella, Parmesan, Gorgonzola, and Fontina, a masterpiece that balances creamy, sharp, nutty, and tangy flavors in every bite. Whether you’re a weekend warrior in the kitchen or a seasoned home chef, this Quattro Formaggi pizza recipe is your ticket to restaurant-quality pie without leaving your house. Let’s dive into the secrets of crafting this cheesy wonder—because pizza night just got a serious upgrade.

Why This Recipe Works

• Pizzeria-Level Flavor at Home: No need to call for delivery when you can make something this good in your own oven.
• A Cheese Lover’s Dream: Mozzarella brings the melt, Fontina adds creaminess, Parmesan delivers that salty punch, and Gorgonzola? Oh, it’s the funky, tangy star of the show.
• Crust That’s Crisp, Chewy, and Perfect: With a few pro tips, you’ll get that blistered, golden crust that makes every slice irresistible.

The Story Behind the Sauce

This pizza isn’t just delicious—it’s steeped in tradition. Hailing from Italy’s cheese-rich regions, Four Cheese Pizza is a celebration of dairy craftsmanship. Think of it as the Margherita’s more indulgent cousin, where every bite is a nod to Italy’s love affair with cheese.

Essential Ingredients & Tools

For the Dough

• 1 lb (450g) pizza dough (let it come to room temperature—trust me, it’s worth the wait)

For the Sauce

• ½ cup (120ml) tomato sauce (San Marzano tomatoes are the gold standard, but any high-quality canned tomatoes work)
• 1 clove garlic, minced (because garlic makes everything better)
• ¼ tsp salt
• ¼ tsp black pepper

The Cheese Dream Team

• 6 oz (170g) low-moisture mozzarella, shredded (the glue that holds it all together)
• 4 oz (115g) Fontina, shredded (creamy, buttery, and oh-so-melty; substitute with Gruyère if unavailable)
• 2 oz (55g) Parmesan, grated (for that salty, nutty kick)
• 2 oz (55g) Gorgonzola, crumbled (the bold, tangy showstopper; blue cheese works in a pinch)

Finishing Touches

• 2 tbsp olive oil (for that glossy, rich finish)
• 1 tbsp cornmeal (to keep your pizza from sticking to the peel; semolina flour works too)
• 5 fresh basil leaves (because a little green never hurt anybody)

Tools You’ll Need

• Pizza stone or steel (the secret to a crispy crust; a baking sheet flipped upside down can work in a pinch)
• Pizza peel (for easy transferring; a flat cutting board or parchment paper works too)
• Box grater (for perfectly shredded cheese)
• Pastry brush (for that final olive oil drizzle; a spoon works if you don’t have one)

Serves: 3 | Prep: 20 min | Cook: 12 min | Total: 32 min

How to Make The Ultimate Four Cheese Pizza

1. Preheat Like a Pro: Crank your oven to 500°F (260°C) and let your pizza stone heat up for 45 minutes. This isn’t just for show—the stone absorbs heat like a sponge, giving you that blistered, crispy crust you crave.
2. Prep the Cheese and Sauce: Shred the 6 oz (170g) mozzarella and 4 oz (115g) Fontina (no pre-shredded stuff here—fresh is best). Grate the 2 oz (55g) Parmesan finely so it melts evenly, and crumble the 2 oz (55g) Gorgonzola into little pockets of tangy goodness. Mix your ½ cup (120ml) tomato sauce with 1 clove garlic, ¼ tsp salt, and ¼ tsp black pepper, then let it sit for 10 minutes to let the flavors mingle.
3. Shape the Dough: On a floured surface, stretch the 1 lb (450g) dough into a 12-inch round using your fingertips. No rolling pins—this isn’t pie crust. If the dough fights back, let it rest for 5 minutes to relax the gluten.
4. Assemble the Masterpiece: Dust your pizza peel with 1 tbsp cornmeal (think of it as tiny ball bearings for your dough). Spread the sauce thinly, leaving a ½-inch border for the crust. Now, layer the cheeses: mozzarella first (for that gooey base), Fontina next (creamy and luxurious), Parmesan (for a salty bite), and finally, Gorgonzola (because life’s too short for boring cheese).
5. Bake to Perfection: Slide the pizza onto the stone with a confident jerk—no second-guessing here. Bake for 10–12 minutes until the crust is golden and the cheese is bubbling like a molten lava flow.
6. The Grand Finale: Drizzle with 2 tbsp olive oil and scatter 5 fresh basil leaves over the top. Let it rest for 2 minutes—this keeps the cheese from sliding off when you slice it.

Pro Technique

The Stone is Your Secret Weapon

A pizza stone isn’t just for show—it’s the key to a crispy crust. It absorbs moisture from the dough, preventing sogginess. For extra crunch, preheat it for 1 hour and place it on the oven’s lower rack. If you’re using a steel, 30 minutes is enough—it heats up faster.

Cheese Layering 101

Mozzarella goes first because it melts evenly. Fontina’s high fat content makes it creamy, while Parmesan and Gorgonzola are added last to avoid bitterness. Pro move: Freeze hard cheeses for 10 minutes before grating—it prevents clumping.

Chef’s Wisdom: Little Tricks That Make a Big Difference

Room-Temp Dough is a Game-Changer

Cold dough is stubborn and tears easily. Let it sit at room temperature for 1 hour to relax the gluten. If you’re in a hurry, place it near the oven—the warmth speeds things up.

Sauce Consistency Matters

Watery sauce = soggy crust. Simmer your sauce for 5 minutes to thicken it, or add a tablespoon of tomato paste for extra body. For a smoother texture, blend it with an immersion blender.

Storage & Freshness Guide

Short-Term Storage

Wrap leftovers tightly in aluminum foil (plastic wrap traps steam) and refrigerate for up to 3 days. To keep slices from sticking, slide a piece of parchment paper between them.

Reheating for Maximum Crispness

Reheat in a 375°F (190°C) oven for 10 minutes directly on the rack—no tray needed. For a quick fix, use a skillet on medium heat for 3 minutes per side to revive the crust.

Freezing for Future Cravings

Freeze unbaked pizzas on a parchment-lined tray for 1 hour, then transfer to a freezer bag. Bake from frozen, adding 2–3 extra minutes. (Baked pizza doesn’t freeze well—the texture suffers.)

Nutrition Profile

Indulgent? Absolutely. But with quality ingredients, it’s a treat worth savoring.

• Calories: 680
• Protein: 32g
• Carbs: 65g
• Fat: 35g
• Fiber: 3g

Ingredient Variations and Their Impact

• Smoked Mozzarella: Swap half the regular mozzarella for smoked. The depth pairs perfectly with Gorgonzola’s tang. Add a pinch of smoked paprika to the sauce for extra oomph.
• Taleggio: Replace Fontina with Taleggio—a funky, buttery cheese that melts like a dream. Pair it with caramelized onions for balance.
• Pecorino Romano: Swap Parmesan for Pecorino—it’s saltier and sharper. Just ease up on the added salt in the sauce.
• Ricotta Dollops: Add spoonfuls of whole-milk ricotta after baking. The cool creaminess is divine with hot cheese. Drizzle with honey for a sweet-savory twist.
• Gruyère: Blend Gruyère with mozzarella (1:1) for a nutty, sophisticated flavor. Top with sliced pears in the fall for a seasonal touch.

Perfect Pairings

Complementary Dishes

• Arugula Salad: Peppery greens with lemon vinaigrette cut through the richness. Add shaved fennel and toasted walnuts for crunch.
• Roasted Garlic Bread: Double down on garlic—because why not?

Drinks

• Pinot Grigio: Light and citrusy, it won’t overpower the cheese.
• Amber Ale: Malt sweetness balances Gorgonzola’s sharpness.

Something Sweet

• Dark Chocolate Gelato: A small scoop resets your palate with bitter cocoa notes.
• Poached Pears: Simmered in red wine, they’re a light, spiced finish. Sprinkle with crumbled Gorgonzola for a playful twist.

FAQs

• Q: Can I use fresh mozzarella?
  A: Yes, but pat it dry first—no one wants a soggy pizza.
• Q: How do I reheat without sogginess?
  A: Oven at 375°F (190°C) for 10 minutes. Skillet works too!
• Q: My pizza stuck to the peel. Help!
  A: More cornmeal next time—it’s your best friend.

The Ultimate Four Cheese Pizza: A Symphony of Mozzarella, Parmesan, Gorgonzola, and Fontina

---

Recipe Information

Cost Level $$

Category Pizza

Difficulty Medium

Cuisine Italian

---

Recipe Details

Servings 3

Total Time 32 minutes

---

Recipe Controls

Print Recipe Pin to Pinterest Create Shopping List

Dark Mode Toggle dark mode

Keep Screen On Toggle keep screen on

Indulge in the ultimate Four Cheese Pizza with Mozzarella, Parmesan, Gorgonzola, and Fontina. Perfectly crispy crust and gooey cheese await—try this recipe tonight!

Ingredients

For the Dough

• 1 lb pizza dough (450g)

For the Sauce

• ½ cup tomato sauce (120ml)
• 1 clove garlic (minced)
• ¼ tsp salt
• ¼ tsp black pepper

For the Cheese Blend

• 6 oz low-moisture mozzarella (170g, shredded)
• 4 oz Fontina (115g, shredded)
  View substitutions
• 2 oz Parmesan (55g, grated)
• 2 oz Gorgonzola (55g, crumbled)
  View substitutions

For Finishing Touches

• 2 tbsp olive oil
• 1 tbsp cornmeal
• 5 fresh basil leaves
  View substitutions

Instructions

1. 01

   Preheat oven to 500°F (260°C) with pizza stone inside for 45 minutes.
2. 02

   Shred 6 oz (170g) mozzarella and 4 oz (115g) Fontina. Grate 2 oz (55g) Parmesan and crumble 2 oz (55g) Gorgonzola. Mix ½ cup (120ml) tomato sauce with 1 clove garlic, ¼ tsp salt, and ¼ tsp black pepper; let sit 10 minutes.
3. 03

   Stretch 1 lb (450g) dough into a 12-inch round on a floured surface.
4. 04

   Dust peel with 1 tbsp cornmeal. Spread sauce thinly, leaving a ½-inch border. Layer cheeses: mozzarella, Fontina, Parmesan, Gorgonzola.
5. 05

   Bake for 10–12 minutes until golden and bubbly.
6. 06

   Drizzle with 2 tbsp olive oil and top with 5 fresh basil leaves. Rest 2 minutes before slicing.

Tags

contains-glutencontains-dairycontains-lactosecontains-rennetcheesycomfort-foodcrowd-pleaserfamily-friendlyrich-indulgent