INGREDIENTS

INSTRUCTIONS

preferably mixed red and yellow heirloom varieties ** Ricotta salata,
a salted and aged ewe's milk cheese from Italy  Place a pizza stone in
the oven and preheat to 550 degrees F or as  high as your oven will go,
for 30 minutes.  Gently flatten a dough ball on a floured board and
begin stretching  into a rough circle about 8 inches in diameter Do not
pound or pinch  the dough or it will not stretch. Place the dough on a
well-floured  pizza peel or back of a baking sheet. Brush with olive
oil and  sprinkle with some of the garlic. Leaving a 1/2-inch rim,
cover the  dough with one sixth of the tomatoes, alternating red and
yellow  slices. Place on the stone and bake until the crust is light
brown,  about 3 to 4 minutes. While the pizza is baking, prepare the
next  round of dough. When the crust is browned, slide out the oven
rack  and sprinkle with about 1/2 cup of the ricotta salata. Slide the
rack  back in and bake 2 to 3 minutes longer or until the cheese is
slightly melted and the crust is browned.  Transfer to a plate and top
with a pinch of oregano, a sprinkling of  basil, and a drizzle of olive
oil. Repeat with all the remaining  dough balls. Serve hot.  Note:
Greek oregano is available at Middle Eastern and specialty  stores.
Makes six 8-inch pizzas  Directions for pizza dough:  Combine 1/4 cup
of the water and the yeast in a large mixing bowl or  heavy-duty mixer
fitted with a paddle. Stir to dissolve the yeast in  another bowl, mix
together 6 cups of the flour and the salt. Add 1  cup of the flour to
the yeast mixture and mix with a wooden spoon or  on low speed in
mixer. Stir in the remaining water and start adding  the flour, 1 cup
at a time, mixing until smooth after each addition.  Turn the flour out
onto a well-floured board and knead, or change to  dough hook on mixer
and knead on medium speed, adding enough flour to  make a soft but not
wet dough. Knead until smooth and uniform, at  least 5 minutes.  Divide
the dough equally into 6 pieces and form into balls. Flatten  with the
palm of your hand. Place on a well-floured baking sheet, 3  to 4 inches
apart. Brush the dough with olive oil and cover with  plastic wrap. Let
rise in a warm place for 2-1/2 to 3 hours, or until  doubled. Makes six
8-inch pizza crusts.  Cafe Lago is a Seattle restaurant institution
famous for its  wood-fired pizza oven. Fueled by a variety of woods,
this oven fires  up to 800 For 900 F, turning out pizza with a crisp
crust and a hint  of wood smoke. Toppings vary seasonally--this one is
a summer  specialty. Heirloom tomatoes deliver incredible flavor and
color; to  slice the tomatoes thin enough, use a serrated knife.
Ricotta salata,  a salted and aged ewe's milk cheese from Italy adds a
tangy jolt .  The pizza is finished off with a sprinkling of fresh
basil, crumbled  Greek oregano for a distinct Mediterranean flavor and
a drizzle of  the finest extra virgin olive oil.  Source: Cooking with
Artisan Bread, (using rustic loaves for perfect  crostini, panini,
bruschetta, flavorful stuffings and inventive main  courses), by
Gwenyth Bassetti and Jean Galton; Sasquatch Books, 1998;  ISBN:
1-57061-135-1. Website: <http//www.Sasquatchbooks.com>  Recipe by: Cafe
Lago, Seattle  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 792
Calories From Fat: 60
Total Fat: 6.9g
Cholesterol: 0mg
Sodium: 812.5mg
Potassium: 484.4mg
Carbohydrates: 157.1g
Fiber: 7.8g
Sugar: 2.5g
Protein: 23.1g