INGREDIENTS

INSTRUCTIONS

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.
Posted to MM-Recipes Digest V4 #231 by kountry@nmol.com on Sun, 25 Aug
1996.

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