I was exposed to pizza e quattro formaggi (pizza with four cheeses) for the first time, not at home but during my studies abroad. The idea of a variety of cheeses sharing real estate on a pizza crust was totally foreign to this Italian girl. We just didn’t do that in my house. Nevertheless, I was instantly smitten and can still taste that amazing cheesy pizza all these years later.
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In addition to being a fan of odd numbers in home decor and having kids, I have found that a certain ratio of cheeses is superior in creating the ultimate cheese pizza and that each of the 7 cheeses in the blend contributes something special in its own way.
What follows is a quick guide to the best multi-cheese pizza working down from the cheeses to the sauces and finally the crust.
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7 cheeses for the ultimate cheese lover’s pizza
A perfectly cheesy pizza is all about balance—a gooey melt, creamy texture, and bold flavor. It also was important that the flavors be balanced between strong and mild and that the pizza didn’t end up too salty.
Here’s the ultimate cheese blend and what each cheese adds to the pie:
A strong base
- Mozzarella. The essential melty base that holds everything together.
- Provolone. Adds a slight tang and stretch.
Cheese-pull magicians
- Gruyère. Buttery, nutty, and if it works for fondue, why not pizza?
- Fontina. Smooth, creamy, and enhances the melt factor.
Salty, bold flavor
- Parmesan. Brings sharp, salty depth.
- Gorgonzola (crumbled) or Asiago (grated). A bold kick of flavor—choose based on how strong you want it —the gorgonzola is AMAZING. Please add if you and your guests are blue cheese fans.
Creamy topping
- Ricotta (whole milk). Pillows of creamy richness that also up the fresh factor.
Pass on pre-shred
It might be easier, but using already shredded cheese is a big no-no here. Packaged shredded cheese has a coating on it that will affect the melting point and the quality of your pizza. And that’s a “double no” to rinsing the cheese. Water isn’t a friend to pizza.
Selecting a sauce
I developed a sauce recipe specifically with this pizza in mind. It’s a tomato paste based sauce and can be made in 2 minutes (you don’t have to cook it). The sweet tomato-ey flavor compliments the cheeses in the best way.
If you don’t have tomato paste, I have another no-cook pizza sauce recipe that is a little brighter in flavor. You pick! Ooo…and if you’re really wanting rich and gooey, this garlicky white pizza sauce is a sure bet.
You’ve got the right crust
7 cheeses require a hearty homemade pizza dough (but—if dainty and delicate is more your vibe, start with my extra thin crust pizza dough).
You can also use your favorite store bought pizza crust.
Step by step to 7 cheese pizza
2 key tips for making this 7 cheese pizza
Feel free to substitute different cheeses for everything but the mozzarella. Look for a variety of cheeses that melt well, balance each other in sharpness, salt and creaminess.
Love a little heat? Brush the crust with a spicy honey glaze.
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7 Cheese Pizza Pie
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Equipment
Ingredients
- semolina flour, to sprinkle on peel; cornmeal works too
- ½ lb homemade pizza dough, or 1/2 recipe for 1 pizza
- ½ cup tomato paste pizza sauce, or more as desired
- 1 cup mozzarella cheese, grated
- ¼ lb thinly sliced provolone
- ½ cup shredded gruyere
- ½ cup shredded fontina
- ½ cup grated parmesan cheese
- ¼ cup crumbled gorgonzola, or grated asiago
- ½ cup whole milk ricotta cheese
- olive oil. drizzle to brush on crust
- kosher salt
- crushed red pepper flakes, optional
Instructions
- Preheat an oven to 500° with a rack set in the center.
- Sprinkle some semolina flour on a clean pizza peel or cutting board.Stretch the pizza dough out to 14" in diameter, patting with your fingertips pushing the dough around the edges as you stretch it. If the dough is giving you a hard time by springing back, let it rest a bit for a few minutes and then stretch it again.semolina flour, ½ lb homemade pizza dough
- Spread sauce to within ½” of the edge.1/2 cup tomato paste pizza sauce
- Sprinkle over the mozzarella over the whole pizza.1 cup mozzarella cheese
- Layer on the provolone evenly. on the mozzarella.¼ lb thinly sliced provolone
- Evenly sprinkle over the fontina, gruyere and parmesan cheeses.½ cup shredded gruyere, ½ cup shredded fontina, ½ cup grated parmesan cheese
- Sprinkle over the gorgonzola making sure each piece gets some if everyone likes it.Brush the edges of the crust with olive oil if using and add a pinch of salt and crushed red pepper, if using.¼ cup crumbled gorgonzola, olive oil. drizzle to brush on crust, kosher salt, crushed red pepper flakes
- Place the front edge of the pizza at an angle at the back edge of the pizza stone in the oven. Gently shake the peel back and forth, slide the pizza to the preheated stone in the oven.
- Bake at 500° for 10 minutes or until the cheese and sauce are bubbly and golden.
- Plop on small piles of ricotta before cutting into slices.½ cup whole milk ricotta cheese
- Sprinkle over extra parmesan cheese and crushed red pepper flakes, if desired.
Any recipe from Josie+Nina are tremendously delicious, in my house we use their recipes since I met them online, and I would never regret, I urge whoever to give it a try and I assure you, you would not look back, happy cooking.
Thank you so much Felix! Hope all is well with you and your family!!😊