Three Cheese Pizza1
By Just A Pinch KitchenCrew
Be the First
- pizza dough
- 2 c
- tomato sauce
- 2 c
- mozzarella, diced
- 1 c
- swiss cheese, diced
- 1/4 c
- parmesan cheese, grated
- 1 tsp
- herbs of choice
- 1 Tbsp
- olive oil
- "just a pinch" of salt
- "just a pinch" of pepper
1At least 30 minutes before baking, preheat your pizza stone or oven tiles to 450 degrees.
2Flatten the dough and form into a ball by folding the left side two thirds over onto the right side.
3Flatten the dough, pushing from right to left.
4Turn a quarter turn and repeat.
5Repeat this rapidly until you have a cushion of dough smooth on the bottom.
6Now turn the dough "smooth side up" and rotate the dough between your hands while tucking the dough under itself.
7This will increase the tension on the top of the dough and make a nice ball shape.
8Flatten the dough into a disk using a floured rolling pin.
9When the dough resists, allow it to rest a few minutes covered loosely with a towel or floured plastic wrap.
10Repeat this until you have a circle with a 14 to 16 inch diameter.
11If the dough is at all sticky, flour both sides heavily.
12Sprinkle your piel with cornmeal.
13Roll the dough up on your rolling pin and transfer to the piel.
14Adjust the dough as needed and quickly assemble the pizza.
15Brush the surface lightly with olive oil.
16Spread the tomato sauce evenly over the surface leaving a 1/2 inch boarder.
17Garnish the surface with the mixed cheeses, add the herbs and drizzle the olive oil over the surface.
18Add salt and pepper and finish with a sprinkling of parmesan.
19Open 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.
20Pull the piel back and the pizza will slide onto the stone.
21Bake for 12 to 15 minutes.
22The cheese should be bubbling and the edges should be browning lightly.
23*Recommended herbs: oregano, thyme and basil (mixed)