Randy Chandler
Via 313 is a revered pizzeria in Austin, specialising in Detroit-style pizza. Their signature pies are rectangular and baked in metal trays, with a thick crust and a thick layer of crispy cheese around the edges. One of their most popular offerings is the Quattro Formaggi Pizza, a classic four-cheese pizza that is ultra-cheesy and delicious. The four cheeses used in this pizza are typically mozzarella, gorgonzola, Parmigiano Reggiano, and goat cheese, although some variations include taleggio, stracchino, or crescenza instead of goat cheese.
| Characteristics | Values |
|---|---|
| Number of Cheeses | 4 |
| Cheese Types | Mozzarella, Gorgonzola, Parmigiano Reggiano, Goat Cheese |
| Crust | Light and Crispy |
| Sauce | Tomato Sauce |
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What You'll Learn
Mozzarella is a must
When it comes to crafting the perfect four-cheese pizza, the cheese selection is critical. While you can choose from a myriad of cheese varieties to create your own unique combination, one cheese stands out as a must-have: mozzarella.
Mozzarella is a key ingredient in the traditional Quattro Formaggi Pizza, and for good reason. Its mild, creamy flavour and excellent melting properties make it the ideal base cheese for this cheesy masterpiece. When paired with three other complementary cheeses, mozzarella helps to create a cohesive flavour profile that is both indulgent and well-balanced.
Mozzarella's versatility is another reason for its importance in a four-cheese pizza. It can be paired with a wide range of cheeses, from strong and pungent gorgonzola to tangy goat cheese or parmesan. Its mild flavour acts as a delicious binder, bringing the other cheeses together in harmony.
Additionally, mozzarella's melting capabilities are exceptional. When baked, it transforms into a gooey, stretchy delight, adding a textural contrast to the pizza. The perfect four-cheese pizza should have a golden, bubbly, and melted cheese topping, and mozzarella helps achieve this desirable outcome.
While creativity and experimentation are encouraged when crafting a four-cheese pizza, keeping mozzarella as one of the key ingredients will ensure a delicious and authentic Quattro Formaggi experience. Its mild flavour, melting qualities, and versatility in pairings make it the cornerstone of this cheesy masterpiece.
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Gorgonzola, taleggio, stracchino, or crescenza
Gorgonzola is a pungent Italian blue cheese made from unskimmed cow's milk. It is believed to have originated in the Lombardian town of Gorgonzola, Milan, in the 9th century. There are two primary variations: Dolce, which has a delicate flavour and buttery consistency, and Piccante, which has a more pungent flavour and a firm, crumbly texture. Gorgonzola is typically aged for three to four months, and the length of the ageing process determines the consistency of the cheese—the longer it is aged, the firmer it becomes.
Taleggio is a semisoft, washed-rind, smear-ripened Italian cheese named after Val Taleggio. It has a thin crust and a strong aroma, but its flavour is mild with a fruity tang. The rind is pinkish-brown, and the interior is creamy and pale yellow. Taleggio has been produced since Roman times, and its production takes place every autumn and winter. Acidified milk is mixed with rennet from milk calves, and the cheese is formed into square blocks, which are imprinted with a four-leaf brand representing the Consorzio Tutela Taleggio.
Stracchino, also known as crescenza, is an Italian cow's milk cheese from the regions of Lombardy, Tuscany, Veneto, Friuli-Venezia Giulia, and Liguria. It is eaten very young, has no rind, and has a soft, creamy texture and a mild, slightly acidic flavour. It is normally square in shape. The name 'stracchino' derives from the Lombard adjective 'strach', meaning 'tired', and it is said that the milk produced by tired cows travelling between pastures in the Alps is richer in fats and more acidic, giving the cheese its characteristic flavours.
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Parmigiano Reggiano, or parmesan
Parmigiano Reggiano is a protected designation of origin product, meaning that, by EU law, any cheese labelled as 'parmesan' in a European shop must be Parmigiano Reggiano, made in Italy and complying with production specifications. In the US, however, the term 'parmesan' is a generic term for cheese made in a style similar to Parmigiano Reggiano. While there are some delicious American parmesan-style cheeses, Parmigiano Reggiano is considered superior in taste and texture. The crystals (tyrosine and calcium lactate) that form in Parmigiano Reggiano during the ageing process add a distinctive crunch.
In Italy, Parmigiano Reggiano has been regulated since 1612, when a deed was signed by the Duke of Parma defining the places where cheese called 'from Parma' could be made. In 1934, dairies in the region agreed on the need for a mark of origin for their cheese. Today, genuine Parmigiano Reggiano will be marked with a 'DOP' symbol (denomination d'origine protetta) or 'PDO' (protected designation of origin) label. To ensure the authenticity of the cheese, the Consortium has begun using microchips and QR codes on wheels of Parmigiano Reggiano.
The taste of Parmigiano Reggiano is creamy, nutty, salty, and subtly sweet. It can be grated onto pasta, used to make gelato, or served as part of a dessert cheese course.
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Goat cheese
When making a four-cheese pizza, it is essential to choose cheeses that complement each other and create a balanced flavour profile. The cheeses should also be good melting cheeses to ensure they blend well and create a cohesive topping.
In addition to the choice of cheeses, the quality of the pizza dough and the preparation method are crucial to the overall taste and texture of the pizza. Preparing the dough in advance and allowing it to prove adequately is essential for a light and crispy crust.
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Crispy, golden, bubbly crust
The crust is the most important part of any pizza, and the Detroit-style pies at Via 313 have a unique crust that is an essential part of the pizza's character. The thick crust is airy and light, with a thick layer of crispy, golden, bubbly cheese around the edges where it hits the pan. This is a signature feature of the Detroit-style pizza, and it is a key part of the pizza's appeal.
To achieve this, the dough is prepared with flour, preferably Italian Tipo 00, fast-action yeast, salt, olive oil, and warm water. The dough needs to be kneaded for around 10 minutes until it is smooth and elastic. The dough should be springy and, when pressed, it should easily spring back. The dough is then shaped into a ball and placed in a bowl coated with olive oil.
The dough is then baked in a pre-heated oven. The oven temperature is critical to achieving the perfect crust. If the oven is too hot, the crust will burn, and if it is not hot enough, the crust will not be crispy and golden. The pizza should be baked until the crust is golden and the cheese is bubbling and melted.
The thick crust and the crispy, golden, bubbly cheese edge are what set this pizza apart. The crust should be crispy on the outside but still nice and airy on the inside. This contrast of textures is what makes the pizza so appealing. The crust should also have a good chew to it, which is another characteristic of a well-made Detroit-style pizza.
The crust and the cheese edge are the result of the high-quality ingredients and the traditional baking techniques used at Via 313. The dough is prepared fresh daily, and the pizzas are baked in metal trays, just like the ones used on the automotive assembly lines in Detroit. This attention to detail ensures that the crust is always perfect and that the pizzas are consistently delicious.
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Frequently asked questions
The four cheeses in Via 313's four-cheese pizza, or Quattro Formaggi, are typically mozzarella, gorgonzola, Parmigiano Reggiano, and goat cheese. However, some variations include taleggio, stracchino, crescenza, or parmesan.
The pizza dough is made from flour (preferably Italian Tipo 00), fast-action yeast, salt, olive oil, and warm water.
The pizza dough is prepared in advance and left to prove for 3-4 hours. The base is then spread with tomato sauce and topped with cheese. It is baked in a pre-heated oven until golden and bubbling and left to sit for 5 minutes before cutting.
The pizza has a thick, airy, and crispy crust with a thick layer of crispy cheese around the edges.
