Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pizza Breads
Appetizers
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 New classic pizza dough
2 c Fresh tomato pulp/sauce
2 c Diced mozzarella
1 c Diced swiss cheese
1/4 c Grated parmisan cheese
1 t Oregano,thyme,basil (mixed)
1 tb Olive oil
Salt & pepper to taste
Fat grams per serving: Approx. Cook
Time: 1/2 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 1/2 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.
