In the heart of southern Italy, where the sun kisses the rolling hills and the Mediterranean Sea whispers tales of yore, there lies a culinary tradition as rich and diverse as its landscape. It is here, amidst this vibrant backdrop, that my Pizza ai Quattro Formaggi recipe finds its soul. This is not just any four-cheese pizza; it is a lyrical ode to the robust, full-fat and semi-fat cheeses of the region, each selected for its unique contribution to a harmonious quartet that sings of tradition, flavor, and the art of Italian cheese-making.
The Pizza ai Quattro Formaggi, or Four-Cheese Pizza, is an emblem of simplicity and complexity intertwined. It transcends the ordinary by bringing together cheeses that vary in flavor, texture, and character, each telling its own story of the land from which it comes. The selection of cheeses from southern Italy is deliberate, aimed at capturing the essence of the region’s dairy heritage. These cheeses are not just ingredients; they are the bearers of centuries-old cheesemaking traditions, embodying the warmth of the sun, the richness of the soil, and the dedication of the cheesemakers.
At the heart of this pizza is the careful curation of the cheeses: a symphony of full-fat and semi-fat varieties that range from mild to bold, creamy to crumbly. The choice of cheeses is guided by a desire to create a tapestry of tastes that complement and contrast with one another in each bite. The melody starts with a soft, creamy cheese that lays down the base note, smooth and enveloping. This could be a luscious mozzarella di bufala, its moisture and mildness providing a canvas for the flavors that follow.
Next, a semi-soft cheese enters the composition, perhaps a smoky provola affumicata, adding depth with its rich texture and subtle hints of wood fire. This cheese bridges the gap between the creamy base and the more assertive flavors to come, ensuring a smooth transition in the flavor profile.
The third cheese is where the flavor intensifies—a sharp pecorino, aged to perfection, lending a salty, tangy punch that cuts through the creaminess of its predecessors. This cheese, with its crumbly texture and bold character, introduces a layer of complexity, evoking the rugged terrain and pastoral traditions of southern Italy.
Finally, the quartet is completed with a cheese that brings a unique twist, an element of surprise—perhaps a gorgonzola dolce, with its veiny blue richness adding a final note of pungency and depth. This choice showcases the versatility and range of southern Italian cheeses, from the sun-drenched pastures to the cool, aging caves.
The dough, thin and hand-stretched, serves as the perfect stage for this ensemble of cheeses. Baked to crispy perfection, it balances the richness of the toppings, ensuring that each slice is a harmonious blend of crunch and melt. The baking process is crucial, with high heat allowing the cheeses to melt together into a golden, bubbling masterpiece, while the crust remains light and airy.
In crafting my Pizza ai Quattro Formaggi, the emphasis is on the quality and origin of the cheeses, each selected not only for its flavor but for its story and place in the tapestry of southern Italian culinary tradition. This pizza is more than a meal; it is a journey through the flavors of the south, a celebration of its dairy heritage, and an invitation to explore the diversity and depth of Italian cheeses.
Through this recipe, I invite you to savor the rich landscapes of southern Italy, to experience the warmth of its sun, and to indulge in the art of cheese-making that has been honed over centuries. The Pizza ai Quattro Formaggi is not just food; it is an expression of culture, a bridge between tradition and innovation, and a testament to the enduring allure of Italian cuisine. In every bite, there is a story of passion, craftsmanship, and the simple joy of sharing a slice of southern Italy with the world.
Four-Cheese Pizza
Course: Main, LunchCuisine: Italian, MediterraneanDifficulty: Moderate4
servings30
minutes10
minutes920
kcalThere are many cheeses to choose from when making Pizza ai Quattro Formaggi. The cheeses chosen here are from southern Italy, but choose the Italian cheeses you like best. The cheeses should be either full-fat or semi-fat, and should vary in flavor. Try to mix so that one of the cheeses is sharp, another is mild, and another is, perhaps, smoked—you can even include a mature blue cheese. However, one of the cheeses should always be a fresh mozzarella. Talk to your local cheesemonger—ask lots of questions and taste.
Ingredients
- For the Dough
1 portion (9.5 ounces) neapolitan pizza dough, at room temperature
Caputo flour for dusting
- For the Topping
3 / 4 ounce fresh mozza rella di bufala or fior di latte, squeezed gently to release moisture, sliced, then drained on paper towels
3 / 4 ounce provolone cheese, sliced
3 / 4 ounce scamorza cheese, sliced
3 / 4 ounce caciocavallo cheese, sliced
1 tablespoon fresh rosemary leaves
Directions
- Position an oven rack in the upper third of the oven and place a baking stone on the rack. Preheat the oven to 500°F. Have ready a pizza peel.
- Remove the dough from the plastic bag, keeping the smooth top side facing up. Place it on a lightly floured work surface and lightly dust the dough with flour. Using your fingertips (but not your nails), press down on the dough to flatten it and push it outward into a larger circle. Flip the dough over and repeat on the other side, and then flip the dough back over. (You always want the smooth side up.)
- Thinking of the circle of dough as a clock face, make a fist with your left hand and place it firmly at the 9 o’clock position, about 1 inch in from the edge (this will keep the edge of the dough slightly thicker). Place your right hand at the 3 o’clock position, putting your thumb on top of the dough and your other fingers underneath. Lift the dough and stretch it a bit. Move the dough a one-eighth turn and repeat. Continue until you have evenly stretched the dough into a 9-inch circle with slightly thicker edges.
- Dust the pizza peel generously with flour. Using your hands and working quickly, lift and transfer the dough to the pizza peel. Give the peel a few shakes back and forth to make sure the dough isn’t sticking.
- To top the pizza: Arrange the cheese slices in groups evenly over the dough, leaving a 1-inch border. Scatter half of the rosemary leaves over the top.
- Give the peel another gentle shake back and forth just to make sure the dough isn’t sticking. Slide the dough from the peel onto the baking stone using a quick jerking motion with your arm. (Work quickly to slide the pizza into the oven and close the door so the oven temperature doesn’t drop too much.)
- Bake the pizza until the crust is crisp and golden brown, about 8 minutes. Using the peel, remove the pizza from the oven and transfer to a cutting board. Scatter the remaining rosemary leaves over the top.
- Slice the pizza into wedges, or leave whole to be eaten folded in quarters, and serve immediately.
