Attilio Bachetti’s Pizza Quattro Formaggi (Four-cheese Pizza)

For some people, the more types of cheese you can put on a pizza, the better. But in Italy, and especially for pizzaiolo Attilio Bachetti, four is more than enough for his take on the classic quattro formaggi or four-cheese pizza. 

For years, Attilio has practiced the art of pizza making at his family’s Naples restaurant, da Attilio Pizzeria – in 2021, they were named the best pizzeria in the world by the Associazione Verace Pizza Napoletana and in 2023 they became part of the Michelin guide). 

When it comes to the quattro formaggi, besides mozzarella, the three remaining types of cheese are a matter of personal preference and vary from region to region. For Attilio’s version, he uses a piping bag to add ricotta (which makes this pie incredibly creamy), fior di latte mozzarella from Vico Equense (a coastal town and comune in Naples), Gorgonzola (a pungent blue cheese named for the town where the cheese was first made) and finally, a hearty sprinkling of Pecorino Romano. 

Before adding the cheeses, Attilio drizzles a bit of extra-virgin olive oil over the base to bring out the flavour of the ingredients. And while this recipe doesn’t include additional toppings, Attilio recommends adding porcini mushrooms for a more intense aroma and taste. Simple and decadent, this quattro formaggi is a cheese lover's dream. 


Want more Attilio goodness? Check out his recipes for Pizza Capricciosa and Pizza Diavola. 


Difficulty

Servings

Eleven 12-inch (30-centimetre) pizzas

Prep Time

5 minutes

(not including dough prep and proofing)
Cook Time

1 ½ to 2 ½ minutes

By Attilio Bachetti

Attilio Bachetti’s Pizza Quattro Formaggi (Four-cheese Pizza)

Note

Attilio’s recipe takes time and results in 11 dough balls, so be sure to set aside 24 hours for proofing before you cook. If you don’t have enough time or the need to make 11 pizzas, try out our Classic Pizza Dough (3 to 4 hours for proofing), or our Quick Pizza Dough, which only requires 1 hour. Depending on the type of yeast you choose, we always suggest checking the activation instructions on your yeast packets and testing accordingly. When it comes to choosing Gorgonzola, Attilio recommends the aged (naturale) kind, which is more intense in flavour. 


1: If using a mixer: Add the water and salt to the bowl of your stand mixer, followed by the yeast.

When the yeast is absorbed into the water, add the flour. Turn to the lowest speed and mix until the dough comes together, about 5 to 10 minutes. (The final mix shouldn't be sticky; it should be soft and plastic to the touch and easily removed from the bowl.

If mixing by hand: In a large bowl, stir ingredients with a wooden spoon (in the same order as above) until the dough starts to form.

2: Dump the dough onto a lightly-floured work surface and cover it with a damp cloth.

Let the dough rest at room temperature for 4 hours.

3: With the help of a dough scraper and a digital scale, divide the dough into 11 loaves of about 250 grams each.

Form each piece into a ball and place them either in a lightly-floured dough proofing box or on a tray covered in a kitchen towel. Let the balls rise at room temperature for about 20 hours, or until doubled in size.

Tip: Be sure to evenly space out your dough balls as they will expand and grow significantly.

4: Before stretching and topping your dough, fire up your oven and allow it to preheat for 15 to 20 minutes.

Aim for 480 °C (900 °F) on your pizza stone. You can check this quickly, accurately and from a safe distance with an infrared thermometer. 

5: Place a dough ball on a lightly-floured work surface.

Push the air out from the centre to the edges, leaving about ½ inch (1 centimetre) for the crust or cornicione. Stretch the dough using the slap technique until you have a disc of about 12 inches (30 centimetres) in diameter.

 Ooni 4formaggi 10

6: Season the base with a drizzle of extra-virgin olive oil.

Using a piping bag or spoon, dollop on about 50 grams of the ricotta. (Don’t spread the ricotta!)

7: Evenly add about 50 grams of the Gorgonzola by pulling it apart with your hands, followed by about 90 grams of the fior di latte.

Finish by grating about 30 grams of Pecorino Romano and 5 to 6 basil leaves.

 Ooni 4formaggi 29

8: Transfer the pizza to a lightly floured pizza peel and give the edges a little final pull to stretch it out and adjust its shape.

Bake the pizza for 1 ½ to 2 ½ minutes, turning with a peel every 20 seconds or so to ensure an even bake.

9: Take the pizza out of the oven, add a few more leaves of fresh basil, slice and enjoy!

Repeat the steps for the remaining pizzas.

Attilio Bachetti

Pizzaiolo Attilio Bachetti started making dough at the early age of six. What was once a game is now a passion and a profession: He runs da Attilio, his family’s Naples-based pizzeria, and in 2021, they were named the best pizzeria in the world by the Associazione Verace Pizza Napoletana. In 2023 da Attilio also became part of the Michelin guide.

For the pizza dough:

  • 1000 grams room temperature water
  • 50 grams fine sea salt
  • 1 gram active dry yeast, or 0.5 gram instant dried yeast, or 2 grams of fresh yeast 
  • 1,700 grams “00” flour, plus more for dusting

For the assembly:

  • Extra-virgin olive oil, for drizzling
  • 565 grams ricotta
  • 550 grams aged Gorgonzola
  • 990 grams fior di latte mozzarella, cut into strips
  • 330 grams Pecorino Romano, grated
  • 55 to 66 fresh basil leaves (5 to 6 leaves per pizza), plus more for garnishing