Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 ball (about 1 lb / 450 g) pizza dough, homemade or store-bought
- 1 Tbsp extra-virgin olive oil, plus more for greasing
- 6 oz (170 g) low-moisture mozzarella, shredded
- 3 oz (85 g) fontina, shredded
- 2 oz (55 g) gorgonzola (or other blue cheese), crumbled
- 1.5 oz (45 g) Parmesan or Grana Padano, finely grated
- 1/4 tsp freshly ground black pepper
- 1–2 tsp honey or 1–2 Tbsp fig jam, for drizzling (optional)
- Cornmeal or flour, for dusting
Do This
- 1. Preheat oven to 500°F (260°C) with a pizza stone or inverted baking sheet inside for at least 30 minutes.
- 2. Let dough sit at room temperature 20–30 minutes; lightly flour your work surface.
- 3. Stretch dough into a 12-inch round; transfer to a floured pizza peel or parchment-lined baking sheet and brush lightly with olive oil.
- 4. Evenly scatter mozzarella and fontina over the dough, leaving a 1-inch border; dot with gorgonzola and sprinkle with Parmesan.
- 5. Bake 8–12 minutes until the crust is golden and the cheese is melted, bubbling, and starting to brown in spots.
- 6. Finish with black pepper and an optional drizzle of honey or fig jam; slice and serve hot.
Why You’ll Love This Recipe
- Sauceless and luxurious: just pure melted cheese on a crisp, tender crust.
- Balanced flavors: creamy mozzarella and fontina, tangy gorgonzola, and nutty Parmesan.
- Sweet-savory option: a drizzle of honey or fig adds a pizzeria-style gourmet touch.
- Flexible and forgiving: use homemade or store-bought dough and adjust cheeses to taste.
Grocery List
- Produce: Optional: fresh figs, fresh thyme or basil (for garnish)
- Dairy: Low-moisture mozzarella, fontina, gorgonzola (or other blue cheese), Parmesan or Grana Padano, optional unsalted butter (for greasing if you prefer over oil)
- Pantry: Pizza dough ingredients (flour, instant yeast, sugar, salt, olive oil) or a ready-to-bake dough ball; extra-virgin olive oil; honey or fig jam; black pepper; cornmeal or additional flour for dusting
Full Ingredients
Pizza Dough (if making from scratch)
- 2 1/4 cups (280 g) bread flour or all-purpose flour, plus more for dusting
- 1 tsp fine sea salt
- 1 tsp sugar
- 1 tsp instant yeast (rapid-rise or bread machine yeast)
- 3/4 cup (180 ml) warm water, about 105–110°F (40–43°C)
- 1 Tbsp extra-virgin olive oil, plus 1–2 tsp for greasing the bowl
Shortcut: Use 1 ball (about 1 lb / 450 g) good-quality store-bought pizza dough instead of making your own.
Four-Cheese Topping
- 6 oz (170 g) low-moisture mozzarella, shredded
- 3 oz (85 g) fontina, shredded
- 2 oz (55 g) gorgonzola (or other blue cheese), crumbled into small pieces
- 1.5 oz (45 g) Parmesan or Grana Padano, very finely grated
- 1 Tbsp extra-virgin olive oil (for brushing the dough)
- 1/4 tsp freshly ground black pepper, plus more to taste
Optional Sweet-Savory Finish
- 1–2 tsp runny honey or 1–2 Tbsp fig jam (loosened with a teaspoon of warm water if very thick)
- Optional: 2–3 fresh figs, thinly sliced, for an extra fig-forward version
- Optional garnish: a few fresh thyme leaves or tiny basil leaves
For Shaping & Baking
- 1–2 Tbsp cornmeal or additional flour, for dusting peel or pan
- Pizza stone and peel or an inverted heavy baking sheet
Step-by-Step Instructions
Step 1: Make the pizza dough (or bring store-bought dough to room temp)
If you are making your own dough: In a medium bowl, whisk together the flour, salt, sugar, and instant yeast. Add the warm water and 1 Tbsp olive oil. Stir with a wooden spoon until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 6–8 minutes, until smooth and elastic. The dough should be soft but not sticky; add a teaspoon of flour at a time if needed. Lightly oil a clean bowl, place the dough inside, and turn to coat. Cover tightly with plastic wrap or a damp towel and let rise in a warm, draft-free spot for 60–90 minutes, or until doubled in size.
If you are using store-bought dough: Take the dough out of the fridge 30–45 minutes before baking so it can relax and come to room temperature. Cold dough is difficult to stretch and springs back. Keep it loosely covered to prevent drying out.
Step 2: Preheat the oven and prepare your baking surface
Place a pizza stone on the middle rack of your oven (or place a heavy baking sheet upside down). Preheat the oven to 500°F (260°C) for at least 30 minutes. This extended preheating is essential for a crisp, well-browned crust. While the oven heats, gather your toppings and a pizza peel. If you do not have a peel, you can assemble and bake the pizza on a piece of parchment paper set on an inverted baking sheet.
Just before you are ready to shape the dough, lightly dust your peel or a sheet of parchment paper with cornmeal or flour to prevent sticking.
Step 3: Prep and combine the cheeses
Shred the mozzarella and fontina using the large holes of a box grater. Finely grate the Parmesan with a microplane or the smallest holes of a grater so it melts easily and evenly. Crumble the gorgonzola into small marble-sized pieces. Keep each cheese separate so you can distribute them evenly later, or combine the mozzarella and fontina in a small bowl if you prefer.
Set the cheeses near your work area so you can top the pizza quickly once the dough is shaped. If using honey or fig jam, have that nearby as well; if your fig jam is very thick, stir in 1–2 teaspoons of warm water to make it drizzleable.
Step 4: Stretch the dough into a pizza base
Lightly flour your work surface and your hands. Turn the risen dough out onto the surface and gently press it into a disk, expelling large air bubbles but keeping some lightness in the dough. Using your fingertips, press from the center outward, leaving a slightly thicker 1-inch border for the crust. Lift the dough and drape it over the backs of your hands, gently stretching and rotating it until you have a roughly 12-inch circle. Try not to tear it; if it resists stretching, let it rest for 5 minutes, then try again.
Transfer the stretched dough to your prepared peel or parchment-lined inverted baking sheet. Quickly nudge it back into a circle if it has distorted. Brush the surface lightly with 1 Tbsp olive oil, avoiding big puddles. This thin layer of oil helps prevent the cheeses from making the crust soggy and encourages browning, especially important since this pizza has no tomato sauce.
Step 5: Add the four cheeses
Evenly scatter the shredded mozzarella over the oiled dough, leaving the 1-inch border bare. Top with the shredded fontina, distributing it as evenly as possible. Dot the surface with crumbles of gorgonzola, spacing them so each slice gets a bit of tangy blue cheese without overwhelming any one bite. Finally, sprinkle the finely grated Parmesan all over the top; it will melt into the other cheeses and add a nutty, salty finish.
Grind about 1/4 teaspoon of fresh black pepper over the cheese. If you are using fresh figs, arrange thin slices sparingly over the top now, spacing them so they can caramelize slightly in the oven. Work efficiently to keep the dough from sticking to the peel or parchment.
Step 6: Bake until golden, bubbly, and slightly blistered
Slide the pizza carefully onto the preheated stone (or place the parchment-lined baking sheet directly onto the middle rack). Bake for 8–12 minutes, depending on your oven, until the crust is deep golden on the edges and the cheese is fully melted, bubbling, and just starting to brown in spots. If you like extra color, you can switch to the broiler for the final 1–2 minutes, watching very closely to avoid burning.
If you are baking on parchment, you can pull the parchment out from under the pizza halfway through baking to allow more direct contact with the hot stone or pan, which helps crisp the crust.
Step 7: Finish with honey or fig drizzle and serve
Use a peel or large spatula to transfer the baked pizza to a cutting board. Let it rest for 2–3 minutes; this allows the cheese to settle slightly so it does not slide off when you cut it. Grind a little more black pepper on top if you like. Drizzle 1–2 teaspoons of honey in a thin zigzag over the pizza, or spoon and drizzle the loosened fig jam lightly across the surface. The goal is a gentle sweet accent, not a dessert-level sweetness.
Scatter a few small thyme leaves or tiny basil leaves over the top for a fresh herbal note, if desired. Slice into 6–8 wedges with a pizza wheel or sharp knife and serve immediately while the cheese is still luxuriously melted and stretchy.
Pro Tips
- Use low-moisture cheeses. Fresh mozzarella holds more water and can make the pizza soggy; low-moisture mozzarella shreds and melts beautifully for this style.
- Do not overload the toppings. It is tempting to add more cheese, but too much can lead to greasy, unevenly baked pizza. Stick close to the amounts listed until you know how your oven behaves.
- Let the dough relax. Dough that has had time to warm and relax is much easier to stretch and less likely to spring back or tear.
- Crank the heat. A very hot, well-preheated stone or pan is one of the biggest differences between mediocre and great homemade pizza. Give the oven the full 30-minute preheat.
- Balance the sweetness. Start with a light drizzle of honey or fig; you can always add a bit more at the table, but you cannot take it away.
Variations
- Garlic and herb quattro formaggi: Rub a halved garlic clove over the brushed-oil dough before adding cheese, and sprinkle 1/2 tsp finely chopped fresh rosemary or thyme over the top before baking.
- Truffle four-cheese pizza: Replace 1–2 tsp of the olive oil with white truffle oil and drizzle a small amount over the baked pizza instead of honey for a rich, earthy, restaurant-style version.
- Smoky version: Swap half the mozzarella for smoked mozzarella or smoked provolone and add a pinch of crushed red pepper flakes for gentle heat.
Storage & Make-Ahead
Make-ahead dough: The dough can be made up to 24–48 hours in advance. After kneading, let it rest at room temperature for 20–30 minutes, then refrigerate in an oiled, covered container. Bring to room temperature for 45–60 minutes before stretching.
Leftover pizza: Store cooled slices in an airtight container in the refrigerator for up to 3 days. Reheat on a hot skillet over medium heat with a lid for 3–5 minutes, or in a 400°F (200°C) oven for 6–8 minutes until the crust is crisp and the cheese is hot. Microwaving is quick but will soften the crust.
Freezing: You can freeze baked slices, tightly wrapped, for up to 1 month. Reheat from frozen in a 400°F (200°C) oven for 10–12 minutes.
Nutrition (per serving)
Approximate values for 1 of 4 servings (based on a 12-inch pizza, without optional figs or jam, with a light honey drizzle): about 580 calories; 27 g protein; 60 g carbohydrates; 24 g fat (13 g saturated); 65 mg cholesterol; 3 g fiber; 1,150 mg sodium. Actual values will vary depending on dough thickness, exact cheeses, and how much honey or fig you use.
