Yield: 6 Servings
|½ \N||New classic pizza dough|
|2 cups||Fresh tomato pulp/sauce|
|2 cups||Diced mozzarella|
|1 cup||Diced swiss cheese|
|¼ cup||Grated parmisan cheese|
|1 teaspoon||Oregano,thyme,basil (mixed)|
|1 tablespoon||Olive oil|
|\N \N||Salt & pepper to taste|
Fat grams per serving: Approx. Cook Time: ½ hour At least 30 minutes before baking, preheat your pizza stone or oven tiles to 450 degrees. Flatten the dough and form into a ball by folding the left side two thirds over onto the right side. Flatten the dough, pushing from right to left. Turn a quarter turn and repeat. Repeat this rapidly until you have a cushion of dough smooth on the bottom. Now turn the dough "smooth side up" and rotate the dough between your hands while tucking the dough under itself. This will increase the tension on the top of the dough and make a nice ball shape. Flatten the dough into a disk using a floured rolling pin. When the dough resists, allow it to rest a few minutes covered loosely with a towel or floured plastic wrap. Repeat this until you have a circle with a 14 to 16 inch diameter. If the dough is at all sticky, flour both sides heavily. Sprinkle your piel with cornmeal.
Roll the dough up on your rolling pin and transfer to the piel.
Adjust the dough as needed and quickly assemble the pizza. Brush the surface lightly with olive oil. Spread the tomato sauce evenly over the surface leaving a ½ inch boarder. Garnish the surface with the mixed cheeses, add the herbs and drizzle the olive oil over the surface. Add salt & Pepper and finish with a sprinkling of Parmesan.
Open the oven door, position the piel at the back of the stone or tiles and give the piel a few quick jerks to make sure the pizza is loose and will slide!! Pull the piel back and the pizza will slide onto the stone. Bake for 12 to 15 minutes. The cheese should be bubbling and the edges should be browning lightly.