Pizza Quattro Formaggi Recipe (4 Cheese Pizza)

It's National Pizza Week and all week we're providing new recipes for you to make pizza at home from the new book, Pizza: Authentic, Rustic, Artisanal. Since exceptional pizza is the result of painstakingly refined processes, continual practice, and considerable attention to detail, it is accessible to everyone, everywhere.

While the road from here to the pizzas produced by legends such as Chris Bianco or Mark Iacono is long, we are hopeful that there is enough inspiration and instruction in these recipes to get you started upon it.

Today, we'll try PIZZA QUATTRO FORMAGGI

That’s right: “four cheeses.” As you might expect, this is the gooiest traditional Italian pizza, and a must-have for cheese lovers.

INGREDIENTS:

• Semolina flour, as needed
• 1 ball of pizza dough
• 1/3 cup Pizza Sauce (optional)
• 2 oz. fresh mozzarella cheese, drained and cut into short strips
• 2 oz. fontina or provolone cheese, shredded
• 2 oz. Gorgonzola cheese, crumbled
• 2 oz. pecorino or Parmesan cheese, grated
• Salt and pepper, to taste
• Extra-virgin olive oil, to taste

INSTRUCTIONS:

1. Place a baking stone or steel on the middle rack of the oven and preheat the oven to the maximum temperature.

2. Dust a work surface with semolina flour, place the dough on the work surface, and gently stretch it into a round. If using, top the dough with the sauce. Top the pizza with the cheeses, season with salt and pepper, and drizzle olive oil over the pizza.

3. Using a peel or a flat baking sheet, transfer the pizza to the heated baking implement in the oven. Bake for about 15 minutes, until the crust is golden brown and starting to char. Remove the pizza from the oven and let it cool slightly before slicing and serving.

For this and more than 100 more recipes, pick up the new book, Pizza: Authentic, Rustic, Artisanal. Craft exquisite pizzas with this elegantly bound cloth-covered book featuring the best recipes from around the globe, expert techniques, and stunning photography.