Pizza‑Weltmeister Davide Civitiello shares a gourmet version of the classic four‑cheese pizza, featuring a Pecorino cream, Gorgonzola, Fior di latte mozzarella and crispy Parmesan chips.
Heat 200 ml water to about 80 °C without boiling. Add 200 g Pecorino and whisk until fully incorporated. Cover the bowl and let the mixture cool completely.
Finely grate the Parmesan. Place 10 g portions on a parchment‑lined baking sheet, spread evenly and bake in a pre‑heated 160 °C oven for 15‑20 minutes until golden and crisp.
Pre‑heat the pizza oven. Dust the work surface with semolina and stretch each prepared dough ball (≈280 g) into a round pizza base.
Spread 80‑100 g of the Pecorino cream evenly over the base. Distribute 50 g Gorgonzola and 50 g sliced mozzarella on top. Drizzle with a little extra‑virgin olive oil.
Bake the pizza, rotating it regularly for an even browning. After 3‑4 minutes the crust is ready.
Top the baked pizza with the prepared Parmesan chips, a pinch of black pepper and a final drizzle of olive oil.
Continue in our app for the best experience
