For some people, the more types of cheese you can put on a pizza, the better. But in Italy, and especially for pizzaiolo Attilio Bachetti, four is more than enough for his take on the classic quattro formaggi or four-cheese pizza. 

For years, Attilio has practiced the art of pizza making at his family’s Naples restaurant, da Attilio Pizzeria – in 2021, they were named the best pizzeria in the world by the Associazione Verace Pizza Napoletana and in 2023 they became part of the Michelin guide). 

When it comes to the quattro formaggi, besides mozzarella, the three remaining types of cheese are a matter of personal preference and vary from region to region. For Attilio’s version, he uses a piping bag to add ricotta (which makes this pie incredibly creamy), fior di latte mozzarella from Vico Equense (a coastal town and comune in Naples), Gorgonzola (a pungent blue cheese named for the town where the cheese was first made) and finally, a hearty sprinkling of Pecorino Romano. 

Before adding the cheeses, Attilio drizzles a bit of extra-virgin olive oil over the base to bring out the flavour of the ingredients. And while this recipe doesn’t include additional toppings, Attilio recommends adding porcini mushrooms for a more intense aroma and taste. Simple and decadent, this quattro formaggi is a cheese lover's dream. 

Want more Attilio goodness? Check out his recipes for Pizza Capricciosa and Pizza Diavola.