When it comes to pizza, nothing beats the satisfying crunch of a perfectly charred crust paired with a melty, gooey layer of cheese.
But before you even get to that golden cheese goodness, the secret to an exceptional pizza lies in the dough.
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In this guide, we’ll walk you through how to make a flawless dough using a poolish (a type of pre-ferment that adds complexity and flavor), perfect for creating a pizza that’s fit for the ultimate cheese lover: the Woodfire Quattro Formaggi pizza.
Making your own pizza dough might seem intimidating, but trust me, once you’ve done it, you’ll never want to go back to store-bought. The key to success is a little patience (okay, maybe a lot), some good flour, and, of course, the right technique. With the dough recipe I’m about to share, you’ll create a pizza base that’s crispy on the outside, chewy on the inside, and strong enough to hold a hefty layer of four glorious cheeses. This dough is ideal for a woodfire oven, where the high heat brings out that perfect balance of crispy and soft textures, but it’ll work great in any pizza oven or on the Ninja Woodfire Grill.
Why Use a Poolish for Pizza Dough?
A poolish is a simple pre-ferment made from flour, water, yeast, and sometimes a little sugar or honey. What makes this method special is the 24-hour fermentation period, which allows the yeast to work its magic and develop deep, complex flavors in the dough. The result? A crust that’s far more flavorful, with an airy texture that gives you that signature chewiness, and a crispness that only a long fermentation can achieve.
By prepping the poolish ahead of time, you’re setting the stage for a dough that bakes beautifully, especially in a woodfire oven. The high temperature will puff the dough up and give you those coveted leopard spots on the crust – a sign of perfectly cooked pizza dough.
Crafting the Perfect Woodfire Pizza Dough
The poolish is just the first step. Once it’s ready, we’ll combine it with more flour, salt, and water to make the dough itself. The process of kneading, resting, and shaping the dough is crucial to achieving that soft, pliable texture that’s easy to stretch and form into pizzas.
After the dough rests and rises, it’s all about portioning it into perfect pizza dough balls. These balls will be your foundation for building each Quattro Formaggi pizza. Follow my step-by-step guide, and you’ll be a dough master in no time.
Once you’ve got your dough balls prepped, it’s time to fire up that woodfire oven (or your Ninja Woodfire Grill). The high heat will give the dough those iconic charred spots and a flavor you simply can’t replicate in a standard kitchen oven.
Bringing the Quattro Formaggi Pizza to Life
Now that your dough is ready, let’s talk toppings. The Quattro Formaggi pizza is a cheese lover’s dream. This four-cheese combination traditionally includes mozzarella, gorgonzola, parmesan, and ricotta, but feel free to mix it up and add your favorites.
Here’s the secret to a perfect Quattro Formaggi: balance. You want a mixture of soft, melty cheeses like mozzarella and ricotta, combined with sharper, bolder cheeses like gorgonzola and parmesan. This combination creates a rich, creamy base with pops of tangy, salty flavor that work perfectly with the crisp, slightly smoky dough.
Spread a thin layer of tomato sauce or go without – some versions of Quattro Formaggi pizzas are "white," meaning no sauce at all. Add your cheeses evenly over the surface of the dough, then slide it into your woodfire oven for just a few minutes. The high heat will melt the cheese to perfection, while the crust gets that light, airy texture with a crunchy bite. Once your pizza is out of the oven, a sprinkle of fresh basil or a drizzle of olive oil can be the final touch to elevate this cheesy masterpiece.
Tips for Woodfire Success
If you’re using a woodfire oven or grill, temperature is key. You want to aim for around 700°F (370°C) to get that perfect crust. If you're using the Ninja Woodfire Grill, you can still achieve a similar effect, though it may take a little longer to cook than in a traditional woodfire oven.
Keep an eye on the pizza as it cooks because it only takes a few minutes at these high temps! Rotate the pizza to ensure even cooking and prevent burning.
Why This Dough Recipe is Perfect for Quattro Formaggi Pizza
This dough’s flavor and texture really shine when paired with the rich cheeses of a Quattro Formaggi pizza. The poolish method gives the dough a light, airy quality that complements the heavy cheese load, without overpowering the taste. Plus, the crispy bottom and chewy crust help balance the richness of all that cheese, creating a well-rounded bite every time.
Whether you’re a pizza purist or love experimenting with new toppings, this dough recipe will become your go-to for pizza nights. And with the simple ingredients and easy-to-follow method, you’ll be making better pizzas at home than most restaurants can offer.
Final Thoughts
The beauty of making pizza at home is the ability to tweak and experiment until you create your perfect slice. The Woodfire Quattro Formaggi pizza brings together everything a pizza lover could want – a complex, flavorful dough, a mix of delicious cheeses, and the unbeatable char of a woodfire oven. Once you try this recipe, it’ll become a staple in your pizza-making routine. So, grab your flour and fire up that oven because pizza night just got a whole lot better!
Recipe
Equipment
- Ninja Woodfire Oven (or pellet grill with pizza stone)
- Pizza stone
- Box grater
- Pizza Peel
- Pastry brush
- Scissors or Pizza Cutter
- Cutting Board or Large Working Surface
- Bowls
- Sealable Container
- Measuring Cups and Spoons
Ingredients
Poolish
- 300 g water
- 300 g 00 pizza flour
- 5 g yeast
- 5 g honey
Dough
- 700 ml water
- 40 g salt
- 1250 g 00 pizza flour divided into two 625g portions
Pizza
- 1 Pizza Dough You Made
- ½ cup shredded mozzarella cheese
- ½ cup shredded provolone cheese aged 7 months
- ½ cup shredded Fontina cheese
- ¼ cup shredded Parmesan cheese
- 3 tablespoon Olive oil for brushing
- ½ Cup Semolina flour for dusting
Instructions
Make the Poolish
- In a bowl, mix together 300g of water, 300g of 00 pizza flour, 5g of yeast, and 5g of honey.
- Transfer the mixture to a container with a lid and let it sit at room temperature for 1 hour.
- After an hour, refrigerate the poolish for 24 hours.
Make the Dough
- After 24 hours, take the poolish out of the fridge. In a large bowl, add 700ml of water and mix in the poolish until fully combined.
- Add 40g of salt and 625g of 00 pizza flour to the poolish mixture, stirring well.
- Gradually add the remaining 625g of 00 pizza flour, mixing until the dough comes together.
- Knead the Dough for a few minutes until it becomes a rough dough.
- Transfer the dough to a hard, flat surface.
- Coat your hands with olive oil and knead the dough for 5 to 10 minutes until smooth and elastic.
- Reapply olive oil to your hands and lightly coat the top of the dough. Cover and let the dough rest at room temperature for 15 minutes.
Shape the Dough
- Follow the “balloon” method from the video to shape the dough into a ball.
- Oil a bowl with olive oil and place the dough ball in the bowl. Cover and let it sit at room temperature for 35 minutes.
Portion the Dough
- Oil your hands and divide the dough into three equal portions.
- Shape each portion into a ball, following the video’s technique.
- Dust a baking sheet with semolina flour and place the dough balls on the tray. Lightly coat the tops with olive oil and cover the tray with plastic wrap.
- Let the dough rest at room temperature for 2 hours.
Make the Pizza
- Preheat the Ninja Woodfire Oven: Fill the pellet hopper with your choice of wood pellets (I used premium blend Kona pellets for a mild flavor).
- Set the oven to the pizza setting, choose Neapolitan, and set the temperature to 700°F (371°C). Let the oven preheat while preparing your pizza.
Prepare the Dough:
- Simply press the dough out into your desired pizza shape on a surface dusted with semolina flour.
- Stretch the dough gently to form a thin base and build a slight edge for the crust.
- Using a pastry brush, lightly coat the edges of the dough with olive oil. This helps prevent burning and creates a crispier crust.
Assemble the Pizza
- Start with a layer of shredded mozzarella, but be careful not to overload it (too much can make the pizza soupy).
- Follow with shredded provolone, Fontina, and finish with a light sprinkling of Parmesan.
- Remember, there’s no sauce—just glorious cheese, so balance is key!
Time to Cook
- Slide the pizza onto the preheated pizza stone in the Ninja Woodfire Oven.
- Bake for 4-5 minutes, checking after 3 minutes. The cheese should be melted and bubbling, and the crust golden with slight char from the woodfire.
- Remove the pizza using the pizza peel, slice, and enjoy! The combination of creamy mozzarella, nutty provolone, rich Fontina, and sharp Parmesan makes this Quattro Formaggi pizza a true cheese lover’s dream!
Notes
Nutrition
Tried this recipe?Mention @DadGotThis or tag #DadGotThis!Ingredient and Equipment Links for Ninja Woodfire Smoked Meatloaf Recipe:
Ninja Woodfire Oven:
https://amzn.to/4d5mYOL
Smokin Pecans Pellets:
https://amzn.to/3LiZx9i
Video with Vito's Dough Recipe:
https://youtu.be/qg9_3-dUMCU
Video where we went to Epcot and Ate at Via Napoli:
https://youtu.be/uiM8o5TUIKg
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