Of which 6.3 g sugars and 18.7 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Four cheeses · White version
Allergens gluten, milk
Quattro formaggi
Four cheeses, no tomato
Four cheeses with different jobs: mozzarella for melting, Gorgonzola for intensity, fontina for creaminess and Parmigiano Reggiano for a saltier finish. There are white versions and versions with tomato; this one is white.
Ingredients
- 275 g (9½ oz) dough from base B01, already risen
- 5 g flour, for stretching the dough
- 60 g (2 oz) fior di latte mozzarella, well drained
- 30 g (1 oz) Gorgonzola dolce
- 30 g (1 oz) Fontina, rind removed
- 10 g grated Parmigiano Reggiano
- 3 g extra-virgin olive oil
- 0.2 g ground black pepper
Method
- Preheat a pizza stone or steel at 250–275 °C (480–525 °F) for 45–60 minutes. Place it in the upper third of the oven, leaving room for the rim to rise without touching the heating element.
- Cut the mozzarella and drain it well in the fridge. Weigh out 60 g once drained and pat the pieces dry with paper towels. Excess whey really shows on a topping with no tomato.
The full method (9 steps), Rico's tip, the common mistakes and fixes, the variations and storage are in the ebook “Pizzas”. The English edition is coming soon.
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