Name: Quattro Formaggi Pizza
Yield: Makes one 12-inch (30-cm) pizza; serves 2–4
Ingredients: Semolina flour, for dusting; Extra-virgin olive oil, for brushing and drizzling; One 6-oz (170-g) ball fresh mozzarella cheese, preferably buffalo, thinly sliced; One 9-oz (250-g) ball NY Style Pizza Dough or Whole Wheat Pizza Dough; ¼ cup (60 g) whole-milk ricotta cheese; ¼ cup (30 g) grated Parmesan cheese; ⅓ cup (45 g) crumbled Gorgonzola cheese; ⅓–½ cup (80–120 ml) All-Purpose Pizza Sauce; 4–6 fresh basil leaves, torn into big pieces

Preparation info

Makes one 12 inch pizza; serves
2–4

Difficulty
Easy

Appears in

Williams Sonoma Pizza

By Williams Sonoma

Published 2024

About

“Quattro formaggi” pizza is a simple but traditional pizza—although which four cheeses you use is up to you. Most versions include the standard mozzarella, Parmesan, and ricotta. This recipe adds Gorgonzola as the fourth; if you don’t like blue cheese, swap it out for fontina, smoked mozzarella, or pecorino.

Ingredients

One 6-oz (170-g) ball fresh mozzarella cheese, preferably buffalo, thinly sliced
Semolina flour<

Method

Position an oven rack in the middle of the oven and place a pizza stone on the rack. Preheat the oven to 550°F/290°C (or as high as it will go). Once the oven has reached 550°F/290°C, let the stone continue to heat for 15–30 minutes longer, without opening the door.

If using bu