pizza quattro formaggi

Prepare the four cheeses: Cut 100g mozzarella (preferably buffalo) into small cubes and drain on paper towels. Crumble 100g gorgonzola dolce. Cube 80g taleggio. Grate 50g Parmigiano Reggiano. Keep refrigerated until needed.

Preheat your oven to maximum temperature (250-280°C / 480-535°F) with a pizza stone or heavy baking sheet inside for at least 30 minutes. The extremely hot surface is essential for achieving a crispy, charred crust like a wood-fired oven.

Punch down the risen dough and divide into 2-3 portions depending on desired pizza size. On a floured surface, stretch each portion into a 10-12 inch circle using your hands, leaving the edges slightly thicker for the crust.

Transfer the stretched dough to a piece of parchment paper or a well-floured pizza peel. Brush the surface lightly with olive oil, leaving a 1cm border for the crust. Do not use tomato sauce - this is a white pizza (pizza bianca).

Distribute the four cheeses evenly across the pizza surface: scatter mozzarella cubes first, then add small pieces of gorgonzola and taleggio, and finally sprinkle Parmigiano. Don't overcrowd - less is more for optimal melting and flavor balance.

Season lightly with freshly ground black pepper and a small pinch of sea salt (careful, as the cheeses are already salty). Drizzle with 1 tbsp extra virgin olive oil over the cheese for richness and to help browning.

Carefully transfer the pizza (on parchment or from the peel) onto the preheated stone or baking sheet. Bake for 8-12 minutes until the crust is golden brown and slightly charred in spots, and the cheeses are melted and bubbling.

Optional enhancement: In the last minute of baking, crack a fresh egg in the center of the pizza (avoid getting it on the crust). Return to oven briefly until the egg white sets but yolk remains runny for a luxurious variation.

Remove from oven and let rest for 1-2 minutes. Garnish with fresh basil leaves if desired (though traditional quattro formaggi is served plain). Drizzle with a touch more olive oil and a crack of black pepper. Slice and serve immediately while hot and gooey.