A recipe from Gemo

Pizza Quattro Formaggi

Name: Pizza Quattro Formaggi
Prep time: 35 min
Cook time: 14 min
Total time: 49 min
Yield: 2 pizza
Ingredients: 325 ml Water (Room temperature.); 1 g Instant Yeast (Use 3 g fresh yeast if preferred.); 500 g Flour (00 pizza flour ideal; bread flour works); 12 g Salt (Fine sea salt or fine table salt.); 30 g Semolina (for dusting; flour works too); 160 g Cheese (Mozzarella) (torn or diced; drained well); 90 g Gorgonzola (Use Gorgonzola dolce for a creamy, not overly sharp result.); 100 g Fontina (Coarsely grated or diced small so it melts evenly.); 60 g Cheese (Parmesan) (Parmigiano-Reggiano or Grana Padano); 2 tbsp Olive Oil (Extra-virgin olive oil for brushing and finishing.); 2 pinch Black Pepper (Freshly ground; optional but useful against the richness.)

გემო (ოფიციალური გვერდი)Chef

49 minMedium4 servings

A classic Italian white four-cheese pizza with a crisp, chewy crust and a balanced topping of mozzarella, Gorgonzola, Fontina, and Parmigiano-Reggiano. This home-oven version keeps the restaurant-style Italian profile: rich and melting, but not overloaded.

Method

01
Pour 325 ml water into a large bowl and stir in 1 g yeast until dispersed. Add most of the 500 g flour and mix until no dry flour remains, then cover the rough dough and let it rest so it becomes easier to knead.
⏱ 20 min
02
Add 12 g salt and the remaining flour, then knead until the dough is smooth, elastic, and slightly tacky. Keep the dough lean, without oil or sugar, so the crust stays closer to Italian pizzeria dough.
⏱ 10 min
03
Shape the dough into one tight ball, place it in a covered bowl, and let it rise at cool room temperature until airy and expanded. A slow rise gives better flavor than forcing the dough in a warm place.
⏱ 480 min
04
Divide the dough into 2 equal balls. Tuck each ball tightly underneath itself, place on a lightly floured tray, cover, and let the dough relax until soft enough to stretch without springing back.
⏱ 90 min
05
Place a pizza stone, baking steel, or heavy inverted baking sheet in the oven and heat to the highest setting, ideally 250-280 C. Preheat long enough for the baking surface to become fully hot.
⏱ 45 min
06
Prepare the cheeses while the oven heats. Drain the mozzarella, cut the Gorgonzola into small pieces, grate or dice the Fontina, and finely grate the Parmigiano-Reggiano so the topping melts quickly and evenly.
07
Dust the work surface with semolina or flour. Press one dough ball from the center outward, leaving a thicker rim, then gently stretch it into a round about 28 cm wide without flattening the raised edge.
08
Move the stretched dough to a dusted peel or parchment. Brush the center lightly with olive oil, then scatter on half the mozzarella, Gorgonzola, Fontina, and Parmigiano-Reggiano. Keep the cheese layer even but restrained so the middle does not become heavy or oily.
09
Slide the pizza onto the hot surface and bake at the highest setting, ideally 250-280 C, until the rim is puffed and browned, the base is cooked through, and the cheeses are melted with a few golden spots. Repeat with the second dough ball and remaining cheese, then finish each pizza with a little olive oil and black pepper before serving immediately.
⏱ 7 min