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This Quattro Formaggi pizza is irresistible! It’s topped with a tangy red sauce and the classic Italian combination of four cheeses.

Quattro formaggi pizza
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Here’s a pie that’s one of the Italian greats: Quattro Formaggi! This classic Italian combination of four cheeses is popular for a reason: combine each flavor and texture and it makes one completely irresistible slice! There’s the melty mozzarella, sharp and salty Parmesan and Pecorino cheese, and the subtle funk of gorgonzola. Combine it all on pillowy pizza crust with zingy pizza sauce and it’s a match made in pizza heaven.

What is quattro formaggi?

Quattro formaggi means four cheese in Italian, and refers to a popular style of pizza featuring a combination of four cheeses, with or without red sauce. The types of cheeses vary based on the pizzeria, but the most common combination is mozzarella, gorgonzola, Parmesan and fontina cheese. Other variations include swapping out the Parmesan and fontina with pecorino romano, asiago, ricotta, taleggio, robiola, or other Italian cheeses.

For this spin on quattro formaggi pizza, we used Pecorino Romano in place of the fontina cheese to bring a salty intensity to this pie. Here are the ingredients you’ll need for this pie:

Quattro formaggi

Pizza dough options

How to make a Quattro Formaggi pizza that tastes like you’re in Italy? Make homemade pizza dough! We’ve honed our dough recipes to perfection over a decade of recipe testing. Each one of the recipes below works perfectly in a standard oven or pizza oven to make next-level artisan pizza:

Pizza sauce

The best sauce for quattro formaggi (or go without)

Quattro formaggi pizza can be served with a red tomato-based pizza sauce or without sauce, called Pizza Bianca (white pizza). They both taste great, but we like bit of red sauce to really make this pie shine. Here are a few notes:

  • For a red pizza, spread a bit of tomato sauce for a bold, saucy pie. Try this best homemade pizza sauce recipe, which you can whip up in just 5 minutes, no cooking required.
  • For a white pizza, make sure to brush the dough with olive oil before layering it with cheese. It’s a little more cheese forward and dryer. To add a little more moisture, you could consider spreading a ricotta as a base like in this Pizza Bianca.
Quattro formaggi pizza

Pizza making tools

If you’re making our best pizza dough or thin crust pizza, you’ll need a pizza stone and peel for this recipe. If you’re using a pizza oven, it typically comes with its own pizza peel that can withstand the high temperatures. If you don’t have these tools, consider making the sheet pan pizza dough or a pan pizza! Here are some notes on these tools:

  • Pizza stone: Baking on a pizza stones makes the crust crisp on the outside and chewy on the inside. Here’s the pizza stone we recommend.
  • Pizza peel: This paddle slides the pie onto the hot stone in the oven. We recommend this standard pizza peel or this conveyor pizza peel, which makes transferring to the oven a breeze.
  • Pizza oven (optional): An outdoor pizza oven makes next level pizza! We have experience with both the Ooni pizza oven and the ROCCBOX (the ROCCBOX is our preference). We used a pizza oven to get the charred crust you see in the photos.

Let us know if you try this Quattro formaggi pizza and what you think in the comments below!

More pizza recipes

There are infinite ways to top a pizza! Here are a few of our favorite pizza recipes:

This quattro formaggi pizza recipe is…


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Quattro formaggi pizza

Quattro Formaggi Pizza

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  • Author: Sonja Overhiser
  • Prep Time: 1 hour
  • Cook Time: 7 minutes
  • Total Time: 1 hour 7 minutes
  • Yield: 1 medium pizza 1x


This Quattro Formaggi pizza is irresistible! It’s topped with a tangy red sauce and the classic Italian combination of four cheeses.


  • 1 recipe Best Pizza Dough 
  • ½ cup Homemade Pizza Sauce
  • ½ cup shredded mozzarella cheese (whole milk if possible)
  • 1 ½ tablespoons grated Pecorino Romano cheese
  • 2 tablespoons grated Parmesan cheese
  • 3 tablespoons gorgonzola crumbles


  1. Make the pizza dough: Follow the Best Pizza DoughThin Crust Pizza Dough or Pizza Oven Dough recipes to prepare the dough. (This takes about 15 minutes to make and 45 minutes to rest.)
  2. Place a pizza stone in the oven and preheat to 500°F. OR preheat your pizza oven (here’s the pizza oven we use).
  3. Make the pizza sauce: Make the Homemade Pizza Sauce. (You’ll use about ½ cup for the pizza; reserve the remaining sauce and refrigerate for up to 1 week.)
  4. Bake the pizza: When the oven is ready, dust a pizza peel with cornmeal or semolina flour. (If you don’t have a pizza peel, you can use a rimless baking sheet or the back of a rimmed baking sheet. But a pizza peel is well worth the investment!) Stretch the dough into a circle; see How to Stretch Pizza Dough for instructions. Then gently place the dough onto the pizza peel.
  5. Spread a thin layer of the pizza sauce over the dough. Add the mozzarella cheese, then sprinkle with the Pecorino Romano, Parmesan and gorgonzola cheese. 
  6. Use the pizza peel to carefully transfer the pizza onto the preheated pizza stone. Bake the pizza until the cheese and crust are nicely browned, about 5 to 7 minutes in the oven (or 1 to 2 minutes in a pizza oven).
  7. Allow the pizza to cool for a minute or two before slicing into pieces. Serve immediately.


*Or, try our Thin Crust Dough or Pizza Oven Dough!

  • Category: Pizza
  • Method: Baked
  • Cuisine: Pizza
  • Diet: Vegetarian

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes for memorable kitchen moments! Our recipes are made by two real people and work every time.

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  1. David Padula says:

    Haven’t tried this yet but was curious if the recommended recipe for a pizza stone would work just as well with a pizza steel? I have a recipe I have been using for about 12 years now but am always after better pizza dough recipes.

    Thank you

    1. Alex Overhiser says:

      Hi! Yes, the steel should work great. If you’re looking for great flavor make sure to try the 3-day ferment we discuss in the recipe.