Name: Four-Cheese Italian Pizza Recipe
Prep time: 30 min
Cook time: 8 min
Total time: 8 h 38 min
Yield: 6
Cuisine: Italian
Ingredients: 500g Italian "00" flour; 325–350ml lukewarm water; 10g fine sea salt; 1g active dry yeast (or 3g fresh yeast); 80–100g San Marzano tomato sauce (crushed canned tomatoes + pinch salt); 100–120g fresh mozzarella or fior di latte, torn or sliced and drained; 40g fontina cheese, thinly sliced or shredded; 30g gorgonzola dolce, crumbled; 20–30g Parmigiano Reggiano, freshly grated; 8–10 fresh basil leaves; 1–2 tbsp extra virgin olive oil; Pinch sea salt & black pepper

Indulge in this heavenly Four-Cheese Italian Pizza that transforms the timeless Neapolitan Margherita into a decadent masterpiece. Featuring a light, airy homemade dough topped with vibrant San Marzano tomato sauce, creamy mozzarella, nutty Parmesan, mild fontina, tangy gorgonzola, fresh basil, and a luxurious drizzle of extra virgin olive oil—pure cheesy bliss in every bite!

Why You’ll Love This recipe

This Four-Cheese Italian Pizza takes the beloved simplicity of a classic Neapolitan Margherita and turns up the indulgence to eleven. You’ll adore how the four cheeses create layers of flavor and texture: gooey fresh mozzarella for that classic stretch, creamy fontina for smooth melting, sharp Parmesan for salty depth, and a touch of gorgonzola for subtle tang and richness.

The contrast against the bright, slightly sweet San Marzano tomato sauce and fragrant fresh basil keeps it feeling authentically Italian rather than overly heavy. The homemade Neapolitan-style dough bakes up with that signature soft, airy center and beautifully charred, puffy rim—restaurant quality right in your kitchen.

It’s surprisingly easy to make, endlessly satisfying, and perfect for impressing guests, date nights, or cozy family dinners. Once you taste this cheesy upgrade, the plain Margherita might never feel the same again!

Yield: 6 serves

Four-Cheese Italian Pizza Recipe

Ultra-cheesy Four-Cheese Margherita with melty mozzarella, fontina, gorgonzola, Parmesan, tomato sauce, and basil on perfect Neapolitan dough.

Prep Time 30 minutes

Cook Time 8 minutes

Additional Time 8 hours

Total Time 8 hours 38 minutes

Ingredients

For the Neapolitan-style dough (makes enough for 2 large pizzas):

500g Italian "00" flour
325–350ml lukewarm water
10g fine sea salt
1g active dry yeast (or 3g fresh yeast)

For the sauce & toppings (per pizza):

80–100g San Marzano tomato sauce (crushed canned tomatoes + pinch salt)
100–120g fresh mozzarella or fior di latte, torn or sliced and drained
40g fontina cheese, thinly sliced or shredded
30g gorgonzola dolce, crumbled
20–30g Parmigiano Reggiano, freshly grated
8–10 fresh basil leaves
1–2 tbsp extra virgin olive oil
Pinch sea salt & black pepper

Instructions

Start with the dough magic — In a large bowl, dissolve the yeast in lukewarm water. Add flour and salt, then mix until a shaggy dough forms. It’ll look a bit sticky—that’s perfect! Knead gently for 5–8 minutes (by hand or low-speed mixer) until smooth and elastic.
Let it rise and develop flavor — Shape into a ball, cover, and let rest at room temperature for 1 hour. Then refrigerate for 8–24 hours—this slow fermentation creates incredible flavor and texture.
Get ready to bake — Remove dough from fridge 2–3 hours before baking so it warms up. Place a pizza stone or steel in your oven and preheat to its highest setting (450–500°F/230–260°C) for at least 45 minutes.
Make the simple sauce — Crush San Marzano tomatoes by hand or pulse lightly, season with a pinch of salt. No cooking needed—keep it fresh and bright!
Shape your beautiful base — On a lightly floured surface (or semolina), gently stretch one dough ball into a 12-inch round. Keep the edges thicker for that classic puffy cornicione crust—don’t roll it out!
Build the foundation — Slide dough onto a floured pizza peel. Spread a thin layer of tomato sauce, leaving a 1-inch border. Season lightly with salt and pepper.
Add the cheesy dream team — Scatter torn mozzarella evenly, then add slices of fontina, crumbled gorgonzola, and a generous shower of grated Parmesan. Don’t overdo it—Neapolitan style celebrates restraint!
Into the heat — Carefully slide the pizza onto the hot stone/steel. Bake 8–12 minutes until the crust is puffed, charred in spots, and cheeses are bubbly and golden. Rotate halfway if needed.
Finish with love — Remove from oven, scatter fresh basil leaves over the top, and drizzle generously with extra virgin olive oil. The heat will perfume the basil beautifully.
Slice and savor — Let rest 1–2 minutes, slice, and dive in while hot and melty. Share (or don’t!) and enjoy every gooey, flavorful bite.

Notes

For the most authentic Neapolitan results, use a pizza oven reaching 800–900°F (425–480°C) for 60–90 seconds.
Cheese amounts are flexible—adjust to taste but keep total light to avoid sogginess.
Always add basil and final oil after baking to preserve freshness.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 346Total Fat 4gSaturated Fat 2gUnsaturated Fat 2gCholesterol 11mgSodium 761mgCarbohydrates 64gFiber 2gSugar 0gProtein 11g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

Use high-quality “00” flour for the authentic soft, chewy Neapolitan texture—avoid over-kneading to keep the dough light.
Drain fresh mozzarella well (or use fior di latte) to prevent a soggy pizza.
For best results, bake in a very hot oven (ideally 450–500°F/230–260°C with a pizza stone or steel) or a pizza oven for that signature char.
Apply toppings sparingly—Neapolitan style is about balance, not overloading.
Let the dough rest fully for better flavor and easier stretching.
Drizzle olive oil after baking to preserve its fresh aroma.
If gorgonzola feels too strong, start with less and taste-test.
Preheat your pizza stone/steel for at least 45–60 minutes for maximum crispness.

Ingredients Notes

The magic lies in premium, simple ingredients that let each flavor shine. Use authentic Italian “00” flour (like Caputo) for the dough—it creates that signature light, airy structure with beautiful leopard spotting when baked hot.

San Marzano tomatoes (canned DOP if possible) provide the perfect sweet-acidic balance for the sauce without needing much cooking. Fresh mozzarella (fior di latte or buffalo) delivers creamy meltiness—avoid pre-shredded varieties as they contain anti-caking agents that affect texture.

Fontina adds buttery smoothness, Parmesan (Parmigiano Reggiano) brings nutty salinity, and gorgonzola dolce offers mild blue cheese tang without overpowering.

Fresh basil leaves release their aroma when slightly wilted from the heat, and a final extra virgin olive oil drizzle ties everything together with fruity pepperiness. Quality here makes all the difference—cheap cheeses will turn greasy or bland.

Variations and Substitutions

Keep the spirit authentic while making it your own. For a milder version, swap gorgonzola for goat cheese or provolone to maintain creaminess without blue cheese pungency. Try taleggio or asiago instead of fontina for different melting qualities and nutty notes.

If you prefer a white (no-tomato) Quattro Formaggi, skip the sauce entirely and boost the cheeses with a touch of garlic oil base. For a more traditional Margherita feel, reduce to just mozzarella and Parmesan and add extra basil.

Dairy-free? Use vegan mozzarella-style shreds and nutritional yeast for Parmesan-like flavor (though texture changes). Gluten-free? Substitute a quality GF pizza dough blend.

Add prosciutto or arugula after baking for a fancy twist, or chili flakes for heat. These tweaks keep the pizza luxurious while suiting different tastes or dietary needs.

Storage Options

Best enjoyed fresh, but leftovers keep well. Store cooled pizza in an airtight container or wrapped tightly in the fridge for up to 2 days. Reheat in a hot oven (400°F/200°C) or on a skillet for 5–8 minutes to restore crispness—avoid the microwave as it makes the crust soggy.

Freezing works too: wrap individual slices tightly in plastic and foil, freeze up to 1 month. Thaw overnight in the fridge and reheat the same way. The dough balls freeze beautifully for up to 3 months—thaw in the fridge and let come to room temperature before using.