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Recipe · Pizza · Medium

Quattro formaggi pizza on the kamado

White, no tomato, no safety net: mozzarella, gorgonzola, taleggio and Parmesan melting in layers over thin dough. With a few pear slices to finish, it borders on illegal.

Pizza quattro formaggi blanca con gorgonzola y láminas de pera sobre mármolSave to Pinterest
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Prep
1470 min
Cook
4 min
Servings
4 servings
Temperature
320 °C

Ingredients

  • "00" flour, W 260-300 (100% baker's)500 g
  • cold water (62% hydration)310 ml
  • fine sea salt (2.8%)14 g
  • fresh yeast (0.2%)1 g
  • fior di latte, very well drained (the base)200 g
  • gorgonzola dolce80 g
  • taleggio, rind removed100 g
  • coarsely grated Parmesan40 g
  • ripe Conference pear (optional, thinly sliced)1 ud
  • chopped walnuts (optional)1 puñado
  • freshly ground black pepper1 pizca

Method

  1. 01

    24h dough and tempered cheeses

    Standard slow-ferment dough in 200 g balls. Take the cheeses out of the fridge an hour ahead: cold gorgonzola and taleggio neither spread well nor melt on time, forcing you to overbake the base.

  2. 02

    Stabilise the kamado at 320°C

    Stone raised and a long preheat, but with the vents a notch more closed than for Neapolitan: we want a stable 320°C. If you are coming down from 350°C, half-close the bottom vent and give the dome 10 minutes to drop and settle.

  3. 03

    Layer the cheeses, blue last

    Stretch to 28-30 cm. First the fior di latte as an even base, then the taleggio in blobs, the Parmesan in a shower, and finally the gorgonzola in small, separate hazelnut-sized dots: it is the most invasive and must remain islands, not a sea.

  4. 04

    Bake 3-4 minutes at medium-high

    At 320°C a white pizza needs longer than a red one: 3-4 minutes with a 180° turn halfway. Look for cheese bubbling across the whole surface with golden flecks only at the taleggio edges. If you see oil pooling, the oven is running too hot.

  5. 05

    Pear, walnuts and pepper to finish

    Off the kamado, lay on the thin pear slices, the walnuts and a crack of black pepper. Cold pear over molten cheese is the contrast that upgrades this pizza from "nice" to "who needs dessert".

About this recipe

A textbook quattro formaggi is not a dumping ground for cheese-drawer leftovers: it is architecture. Each cheese plays a role — mozzarella for body, gorgonzola for the punch, taleggio for cream and Parmesan for salt — and the proportions matter as much as in a cocktail. The golden rule: the blue never exceeds 20% of the total or it devours the other three.

A white pizza demands a different oven

With no tomato shielding the surface, the cheese takes the dome's full heat, so we bring the kamado down to 320°C, thirty degrees below a Neapolitan: enough to puff the rim, gentle enough for the four cheeses to melt into creamy lava without splitting into oil or over-browning. Pear slices added after the bake — gorgonzola's classic abbinamento — cut the fat and refresh every bite.

Editor's tips

  • Spanish substitutions that work: Picón de Tresviso for the gorgonzola (half the amount, it bites harder) and Torta del Casar for the taleggio.
  • No bagged "pizza shred": it carries anti-caking starch that turns the melt grainy.
  • This pizza calls for wine over beer: an acidic white (Godello, Riesling) acts as the fifth ingredient.

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FAQ

  • Which four cheeses go on a quattro formaggi pizza?

    There is no single dogma, but the canonical Italian line-up is mozzarella (neutral lactic base), gorgonzola (the blue, the character), taleggio or fontina (creaminess and washed-rind notes) and Parmesan or grana (salt and umami). The system is what matters: one body cheese, one blue, one creamy mid-flavour and one hard finisher. With Spanish cheeses: mozzarella, a careful hand of Picón or Cabrales, Torta del Casar and a grated cured sheep's cheese.

  • Why does my cheese pizza split into oil in the oven?

    Because cheese fat splits when it takes too much heat too fast — fatty cheeses like taleggio and gorgonzola break sooner than mozzarella. That is why a quattro formaggi bakes at 320°C rather than 350°C, and why the cheeses must go in tempered: from fridge-cold to dome-blast, the thermal shock breaks the emulsion. If it still splits, distribute the cheese in smaller pieces and launch the pizza just before the kamado reaches its peak.

  • Does a four-cheese pizza take tomato?

    The classic Italian version is "bianca": no tomato, so the dairy speaks without interference. A "rossa" variant exists with a thin layer of tomato under the cheeses, common in southern Italy, perfectly legitimate and somewhat lighter on the palate. If you try it, cut back the Parmesan: tomato acidity plus aged-cheese salt unbalances things. On the kamado the bianca is also easier — one fewer wet ingredient to manage at high heat.

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