Note


A revolution in mixing has landed. Shop the Halo Pro Spiral Mixer now.
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.
Eleven 12-inch (30-centimetre) pizzas
5 minutes
(not including dough prep and proofing)1 ½ to 2 ½ minutes
By Attilio Bachetti
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.
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.
Get exclusive recipes, tips, and special offers straight to your inbox. Subscribe now and receive 10% off your first purchase.
*Valid for 30 days on orders over €100 on https://eu.ooni.com/ (not valid with retailers). First time subscribers only. Single use and non-transferable. Excludes bundles, Ooni Halo Pro Spiral Mixer, Ooni Koda 2, Ooni Koda 2 Pro, Ooni Koda 2 Max and gift cards. This code cannot be used in conjunction with other discounts. By submitting this form you consent to receive marketing emails and to Ooni processing of your data. Your data is safe with us, see our Privacy Terms.
Back to top
Back to top
Pay Securely With