“Pizza 4 cheeses” is a recipe that any pizza connoisseur knows, in which far corner of the planet he would not live. Everything is perfect in it, from spices to four types of delicious, melted cheese. And for this reason, the dish has become simply fantastically popular all over the world!

Many years ago, in the town of Naples, the first pizza was invented. Since then, the dish has become popular not only in its homeland in Italy, but also in the world. Depending on taste preferences, the filling also changed. But the preference of gourmets is increasingly given to 4 cheese pizza.

When it was invented, it included three types of cheese established by the recipe - these are Fontina, Provola and Charder, and the fourth taste was chosen directly by the client. But every year, such cheeses turned out to be more and more difficult to get, so the decision to replace the main ingredients with other types of cheese was optimal.

Today "Pizza 4 Cheese" has several cooking options.

What cheeses are included in 4 cheese pizza?

The classic recipe contains four types of cheese:

Mozzarella is a popular cheese in our country, which every pizza fan knows about. It is shaped like small balls, soft and melts easily. Such cheese is not stored for a long time, so before cooking, it is better to buy exactly the number of servings.

Emmental is a hard and fragrant cheese with large holes that came to us from Switzerland.

Parmesan is another hard cheese that gives the dish its special, incomparable flavor. Produced in Italy for over 10 centuries.

Gorgonzola is a purely Italian cheese. It has a bluish tint and is moldy. The cheese has a delicate, creamy texture that just melts in your mouth, but it is very difficult to find in stores.

Any kind of cheese can always be replaced to taste, but the main thing is that among the four there should be one hard, one blue, one fragrant and one soft cheese.

Classic recipe

The classic 4 cheese pizza recipe is quick and easy. And as you know, pizza should be prepared quickly, without taking much time.

Dough

We take:

  • 400 grams of flour;
  • 1 glass of warm water;
  • Yeast 1 tbsp;
  • Salt to taste;
  • Olive oil.

Flour, salt and yeast are mixed. The resulting mass is poured with water and kneaded with a spoon. Then spray the dough with oil and continue kneading. After it is ready, you need to let it stand. It is important to follow the sequence.

There is an opinion that dry yeast is diluted in water, but this is a mistake. There is a chance that such a dough will not work. But "live" yeast is bred in liquid.

Sauce

For the sauce you will need one large tomato, olive oil, pepper, pizza mixes.

We cut the tomato crosswise, pour it with boiling water, and remove the skin, then three on a fine grater. Olive oil, mixtures, salt and pepper are added to the resulting mass. Everything is thoroughly mixed.

Filling

  • Cherry tomatoes
  • 4 cheeses, 50 grams each
  • Basil

Cooking

The finished dough is rolled out in a thin layer, and well smeared with sauce.

Each cheese is prepared in a separate container. Emmental is cut into slices, in the form of rectangular pieces. Mozzarella - in semicircles. Parmesan is rubbed on a fine grater, and gorgonzola is cut into cubes.

On the bottom layer lay out slices of emmental and grated parmesan. After that, mozzarella and gorgonzola are evenly placed. When the cheeses are laid out, thin slices of tomatoes and basil are laid out on top.

Bake in a preheated oven at 220 degrees for about 10 minutes.

Cooking with Julia Vysotskaya

Depending on the region in which 4 cheese pizza is prepared, the recipe has its own characteristics. AT classic version ingredients are standard.

Dough:

  • Flour - 280 gr.
  • Liquid honey - 2 tbsp.
  • Oil (olive) - 3 ¼ tbsp
  • Dry yeast - 4 gr.
  • Sea salt - ¼ l.

Filling:

  • Mozzarella - 150 gr;
  • Tilsiter - 100 gr.
  • Soft cheese (goat) - 100 gr.
  • Gorgonzola - 100 gr.
  • Thyme.

Cooking:

The oven heats up to 220 gr.

Yeast and flour are mixed. Honey diluted in 150 ml of water is poured into the resulting mass. Next, oil and salt are added. You can knead in a food processor.

If the dough does not stick to your hands, then it is ready. A ball is formed from it, which is placed in a container previously lubricated with oil. All this is covered with a towel soaked in warm water and wrung out. Let stand 15 minutes.

We divide the dough into several pieces. We roll one into a thin layer. Then it is laid out on a baking sheet greased with oil.

Mozzarella and tilsiter are rubbed on a coarse grater in separate containers. Gorgonzola and goat cheese break into pieces. First, the dough is sprinkled with mozzarella, then the gorgonzola and goat cheese are laid down and it is all covered with tilsiter. The dish is sprinkled olive oil and garnished with thyme. Pizza 4 cheese is baked for about 10 minutes.

How to make in a slow cooker

Many are interested in how to make 4 cheese pizza in a slow cooker? Everything is very simple and most importantly fast!

The dough will need yeast. You can buy it, you can make it yourself.

Compound:

  • Several tomatoes;
  • 4 types of cheese about 50 grams each;
  • Dried tomatoes and spices for pizza.

Cooking:

After the multicooker has been turned on in the heating mode, a piece of dough is placed in it. While it is heating, it is necessary to cut the tomatoes and cheeses.

We take the dough out of the multicooker and roll it into a thin layer. In order to die out the size of the cake, you can take as a basis a container for steaming (usually included with a slow cooker). The workpiece is placed in a slow cooker and then the cheeses are laid out. Sliced ​​tomatoes are placed on top. Seasoning and dried tomatoes are sprinkled on the very top.

After 30 minutes, the fragrant pizza is ready!

Traditional Italian pizza 4 cheeses

An important and primary task is to prepare the dough. Real Italians do not buy it in a store, but make it with their own hands.

In order to make it divinely delicious, you need to take a liter of water, 1.8 kg of flour, a little salt, 20 grams vegetable oil and so much yeast.

900 grams of flour are mixed with yeast, then water is poured in, and everything is mixed until smooth. Remember, there should be no lumps. After, salt and vegetable oil are added, then the dough is kneaded. The finished piece is divided into three parts. Everyone is covered with a towel and it remains for some time to approach.

While the dough is rising, there is time to prepare the filling and sauce. Let's start with the sauce. Pelati tomatoes (canned), basil, spices and olive oil are laid out in a blender bowl. Everything is mixed until a homogeneous mass. The sauce is ready!

The oven, meanwhile, is heated to 180 degrees, and the baking sheets are greased with oil. The dough is rolled out in a thin layer, but at the edges the thickness of the product should be thicker. The workpiece should be generously greased with sauce so that the pizza is juicy.

Gorgonzola and mozzarella are cut into centimeter cubes. Parmesan and emmental rub on a grater. Next, the cheeses are laid out on the workpiece. Bake for about 8 minutes.

On puff pastry

by the most in a simple way to cook a 4 cheese pizza at home is to use puff pastry. To do this, you need yeast-free puff pastry, which you can buy at any store. The filling will also serve as 4 familiar cheeses:

  • Mozzarella;
  • Parmesan;
  • Emmental;
  • Gorgonzola.

All cheeses can be replaced with similar ones if the right one is not at hand or it is difficult to get it.

First of all, you should pay attention to the dough - real Italian dough. Do not be afraid that it is yeast, it is prepared quite quickly and simply. This pizza is baked for about five minutes with a properly preheated oven!

What is necessary:

  • Yeast (live);
  • Salt;
  • A little sugar;
  • Water;
  • Flour.

Remember the rule - during the manufacture of pizza dough, one part of water is taken, and 2.5 parts of flour are added to it.

Accordingly, if you take a glass of water, you must add 2.5 cups of flour.

Salt, yeast and a pinch of sugar are poured into one container. The right amount of water is added there. Next, you need to mix everything until the yeast dissolves. Pour olive oil into the resulting liquid. After we fall asleep flour and proceed to kneading the dough. You don't need to add flour all at once. One part is added, the dough is kneaded, it stands for some time, and then the rest is poured out and kneaded again until a homogeneous mass, until it stops sticking to the hands.

The oven heats up to 250 degrees.

Now it's time for the cheeses. We take 4 types of Italian cheeses:

  • Parmesan;
  • Gorgonzola;
  • Mozzarella;
  • Ricotta.

It is important that the dough is infused for about an hour. After it has approached, we divide it into several parts. We take one in our hands, make a small cake and roll it out with a rolling pin to the desired thickness. The dough is rolled out from the center of the cake in different directions!

For convenience, you can put the baking sheet upside down, then cover with baking paper and place the workpiece on it. This makes it easier to remove the pizza after cooking!

The base of the pizza is placed on a baking sheet, and only after that the filling is laid out on it. The ricotta will be laid out first in small strokes, then the gorganzola. This is a soft cheese and it just breaks into small pieces, spreading out on the surface of the pizza. Next, Parmesan is a hard cheese. It will not work to spread or crumble on the pizza base. Parmesan is rubbed on a fine grater. This type of cheese has a special flavor and aroma, so it's important not to overdo it. Mozzarella is added last. This cheese can be grated or sliced.

Pizza is placed in a well-heated oven for literally five minutes.

When ready, it is removed from the oven, sprinkled with olive oil. You can also sprinkle a little pizza herb mix. The calorie content of such a pizza is about 290 kcal per 100 grams.

Enjoy your meal!

There was a time when pizza was a simple dish for ordinary people in Italy. However, now it is one of the most famous Italian dishes in the world and popular among all segments of the population. At home, you can cook a simple version of this dish using the products that you have on hand. As a rule, the filling for homemade pizza is sausage, cheese, tomatoes, tomato sauce. But you can cook a more “Italian” pizza called “quattro formaggio”. This name in the native language sounds like four cheeses.

Flour and cheeses produced in Italy are different from domestic products, however, following the principles of cooking four cheese pizza, you can cook it yourself in your home kitchen.
Traditionally, the following cheeses are used for quattro formaggio:

  • cheese with blue mold dor blue;
  • hard parmesan;
  • mozzarella with a soft texture;
  • sweet maasdam.

All these varieties of cheese are not a problem to find in the distribution network. Even if they are not made in Italy, but at domestic dairy plants, homemade pizza four cheese is very tasty. If any cheese is not on sale, you can pick up any other cheese with similar characteristics.
To make four cheese pizza at home, you need:

  • mozzarella 60 g;
  • blue cheese 60 g;
  • parmesan or any hard cheese 30 g;
  • maazdam cheese or casket 60 g.


For test:
  • flour 160 - 170 g;
  • water 100 ml;
  • oils 20 ml;
  • salt 3 g;
  • sugar 10 g;
  • yeast 7 g.

1. Despite the fact that you can find a ready-made pizza base on sale, it is still better to cook the dough for it on your own. To do this, you need to knead a simple yeast dough water with a little oil added. It is preferable to use olive, but you can take any vegetable oil without smell. To prepare the dough, you need to put sugar, salt and yeast in warm water. Pour in the oil and stir in the flour. Knead the dough. Leave the pizza dough for 40 minutes in a warm place.


2. Finely grate parmesan or any hard cheese.


3. Break mozzarella with your hands or cut into pieces.


4. Break the blue cheese into small pieces.


5. Rub on coarse grater maazdam or cheese casket.


6. Roll out the dough. This must be done as subtly as possible.


7. It is desirable that the four-cheese pizza base be no thicker than 4-5 mm.


8. Sprinkle grated parmesan over the entire pizza base.


9. Arrange the mozzarella and blue cheese pieces.

To begin with, it is worth saying that the ingredients in the recipe are presented in approximate quantities. For example, flour can be of different qualities and absorb moisture in different ways, so you may need less than 2 cups or more.

The dough can be kneaded both manually and with the help of a food processor (in the machine it will turn out even better). So, first add flour and fresh yeast, turn on the combine (or with your hands) grind the yeast with flour into a uniform crumb. The yeast should be evenly distributed throughout the flour mass so that there are no unground pieces left.

The next step is to add salt and sugar, and again mix everything thoroughly until smooth.

Now, at low speeds, start kneading the dough, adding water to it in small portions. You need to pour in all the water, and when the dough gathers in the so-called "bun", start pouring in the oil. All the oil must be added to the dough and knead a homogeneous lump.

On the work surface, which must first be sprinkled with a small amount of flour, put the bun and knead with your hands until the butter and other ingredients are evenly distributed over the dough.

Leave the dough in a warm place for about 15-20 minutes to "ripen". In the meantime, prepare the filling.

Take butter, softened at room temperature, but not melted. Chop the garlic and basil into small pieces and add to the oil. You can also choose garlic and basil according to your taste preferences. Mix well until smooth. The sauce with which our cheese pizza will be smeared according to this recipe is ready.

Parmesan cheese and Mozzarella must be grated. Parmesan is better to grate in small divisions, and mozzarella in large ones, or even cut into thin plates.

Turn on the oven so that it warms up to the maximum temperature (approximately 220 degrees). Preheat the oven along with the baking sheet, as it should also be well heated.

While the oven is heating, take our dough, it should already increase in size. Divide it into two equal parts. Lay baking paper on a work surface, roll out one piece so that it is a thin layer directly on the paper. Now grease the circle with our sauce. To make the pizza smooth, before smearing it with sauce, cut out a neat circle from it, using a plate or tray.

Now posting cheese filling(only half, because we have one more part of the test). Mozzarella first, then parmesan. Spread in an even layer, slightly retreating from the edges, about a centimeter.

Carefully transfer the pizza paper to the baking sheet and bake until done. You will understand that the pizza is ready when it is reddened. Usually this does not take more than 10-12 minutes.

Remove the pizza from the oven, sprinkle it with fresh basil (or other herbs if desired). Cut the still hot pizza into portions and serve. Enjoy your meal!

Cheese pizza turns out to be very appetizing, thin and ruddy, this is confirmed by the photo. To know for sure whether you are preparing cheese pizza correctly, you can see the recipe with a photo, but this is not at all necessary, since the processes are very simple and accessible even to inexperienced housewives. In order to treat yourself to such a treat as cheese pizza, it is not necessary to go to the nearest pizzeria. To do this, just follow the steps easy cooking, and a beautiful and fragrant dish will flaunt on your table. True, not for long, since such pizza is eaten very quickly.

In addition, cheese is very healthy and easy to digest, it has a lot of calcium and enzymes that make this product very valuable for the human body.

Recipe options:

  • To cook cheese pizza, it is not necessary to use such expensive types of cheese, it is enough to choose one type of hard cheese, and use the second type of processed cheese.
  • Any greens are suitable for such a dish: parsley, dill, cilantro, and the basil we named. If you have such a desire, then you can use any seasonings that you like - the taste of the dish will not change from this.
  • Often 4 types of cheese are used in cheese pizzas, then its taste becomes even more varied and interesting. By the way, 4 cheese pizza is one of the most popular in the world, so you can proudly please your loved ones, friends and just unexpected guests with such a quick preparation, and at the same time a simple dish which will definitely not leave anyone indifferent.

What is the main thing in pizza? Dough or stuffing? Of course, the dough! Too thick interrupts the taste of the filling, too thin breaks or dries. On which dough I have not tried to cook pizza ... And with the addition of milk, and margarine, etc. But classic recipe pizza dough has long defeated all other recipes and has taken root in my kitchen. Pizza on such a dough turns out to be tastier than in many pizzerias in the city.


So at home it is quite possible to cook a decent classic pizza! And it's not difficult! It is important, of course, to know a few little tricks...


First, about the secrets that I read and heard from various sources and which really affect the quality and taste of the dough.

  • Firstly, the flour must have a protein content of at least 12 per 100 g. Read the ingredients on the packaging.
  • Secondly, the temperature during baking should be maximum. In a conventional oven, this is 250. In real ovens, it is much higher.
  • Thirdly, this is the cooking time. No more than 10 minutes. Ideally 6-8. The dough will not dry out and will definitely bake.
  • Fourthly, we do not roll out the dough with a rolling pin, we stretch it with our hands.
  • And finally, we observe all the proportions of the ingredients.

Dough:

  • Wheat flour (500 gr).
  • Warm water (320 gr).
  • Salt (1 tsp).
  • Sugar (1 tsp)
  • A bag of dry yeast (11 gr).
  • Olive oil (3 tbsp).

The dough is enough for three large pizzas.

Toppings (based on one pizza):

  • Mozzarella (100 gr).
  • Parmesan (or other hard cheese) (50 gr).

Tomato sauce:

  • Tomato paste (3 tbsp).
  • Garlic (2-3 cloves).
  • Olive oil (1 tbsp).
  • Dry mix provencal herbs(0.5 h l).
  • Salt (to taste).

Cooking dough.

1. Dissolve sugar and yeast in 100 ml of warm water, add 3 tablespoons of flour, mix well, cover with a towel and put in a warm place for 30-40 minutes.

2. Sift the flour with a slide on the table, salt, make a recess in the middle, into which we pour the finished dough, the rest of the warm water and oil.




3. Knead the dough for at least 10 minutes. The dough should be soft and elastic. We remove the dough into a clean, dry pan and put it in a warm place for 40 minutes.




Preparing tomato sauce.
Mince the garlic. We mix all the ingredients. If the tomato paste is thick, you can add a couple of tablespoons of boiled water. room temperature.




We are preparing the stuffing.
Cut the mozzarella into thin slices, grate the parmesan.

We divide the dough into three parts. We take one part and with our hands, stretching and rotating on the table, we form an even thin circle. Put the resulting pizza base on a baking sheet greased with vegetable oil or cover it with baking paper in advance.

Grease the edges of the base (about 1 cm) with olive oil. The rest of the space is generously lubricated tomato sauce.

Step 1: prepare the butter.

To prepare the pizza dough, we need to bring the butter to room temperature in advance. Therefore, we take it out of the refrigerator, put it in a clean saucer and leave it aside for a while. Attention: if you want to speed up the process, then put the component in the microwave literally for 60–80 seconds so that it just starts to melt.

Step 2: prepare the pizza dough.


Pour kefir into a large bowl and immediately add yeast here. Using a hand whisk or fork, dissolve the last component in the liquid until we get a homogeneous mass. Then, using a knife, break the egg shells and pour the yolks with proteins into a common container. Pour salt and sugar here and mix everything thoroughly with improvised equipment.

When the butter is at room temperature, mash it with a fork and also put it in a bowl. Again, beat everything well with a whisk and proceed to the preparation of the dough.

Pour wheat flour into a sieve in small portions and sift it over a common container. Next, beat all the ingredients so that no lumps form. When the mass becomes thick, continue kneading the dough with clean hands. Subsequently, we should get a dense elastic dough that does not stick and easily moves away from the walls of the bowl. We give it a rounded shape and leave it to infuse in a warm place for 30–40 minutes.

During this period of time, the dough should increase 2–3 times. Attention: so that it does not become weathered, we wrap the container with cling film or cover it with a cloth towel.

Step 3: prepare the parsley.


Rinse parsley well under running warm water, shake off excess liquid and spread on a cutting board. Using a knife, finely chop the greens and immediately pour it into a clean plate.

Step 4: Prepare the garlic.


Put the garlic on a cutting board and lightly press down with the tip of a knife. Then, with clean hands, remove the husk from it and rinse under running water.

We spread the cloves again on a flat surface and finely chop. Pour the crushed ingredients into a clean saucer.

Step 5: Prepare the pizza sauce.


Pour the canned chopped tomatoes into a deep bowl, and also pour the chopped garlic and a mixture of dried chopped herbs. Using a tablespoon, mix everything thoroughly until a homogeneous mass is formed. Everything, the sauce is ready!

Step 6: Prepare homemade cheese.


Put the homemade cheese on a cutting board and chop with a knife into thin slices.

Attention: if the component is soft, then it can be easily broken with clean hands. Shredded cheese is transferred to a free plate.

Step 7: Prepare pizza with homemade cheese.


When the dough has risen and increased in size, put it on the kitchen table, crushed with a small amount of flour. We stretch it with clean hands in all directions so that it makes a cake with a thickness of about 2–2.5 centimeters.

Next, grease the bottom and walls of the baking sheet with a small amount of vegetable oil. We spread the pizza base here and knead it again with our hands. We form sides along the edge so that the sauce does not flow out and does not burn during baking. Now, using a fork, we pierce the cake all over the base. This will allow the dough not to rise much during cooking, which is what we need.

Using a tablespoon, grease the layer with tomato sauce so that it covers the entire area except for the sides.

Place pieces on top homemade cheese and sprinkle everything with canned capers.

Turn on the oven and heat it up to the temperature 200–220 °С. Immediately after that, put the baking sheet on the middle level and bake the pizza for 5–7 minutes. As soon as the dough is browned, we take out the container with the help of kitchen gloves and sprinkle the dish with finely chopped parsley. Put the tray back in the oven and let it sit another 3-5 minutes. Finally, turn off the oven and open the door. Let the pizza cool down a bit.

Step 8: Serve pizza with homemade cheese.


When the pizza has cooled slightly, we take out the baking sheet with the help of kitchen gloves from the oven, and carefully transfer its contents to a special flat plate. Using a knife, cut the dish into portioned pieces and serve to the dining table with tea or juice. Pizza turns out to be very satisfying and tasty, so you can even treat household members with it as a main meal. Try it yourself!
Enjoy your meal!

Pizza from this dough is prepared very quickly. Inside it turns out porous and airy, but just in case, you can check it with a knife. Make a neat invisible cut somewhere on the side (on the side of the cake) and see if there is inside raw dough. It can be easily determined by appearance. It will be wet and sticky. If so, then extend the baking time of the dish. for another 5-10 minutes;

If you are using large capers, then chop them with a knife beforehand;

For the sauce, never use ketchup or tomato paste. It can ruin the whole dish.