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* Preferably mixed red and yellow heirloom varieties** Ricotta salata, a salted and aged ewe's lowfat milk cheese from Italy
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Place a pizza stone in the oven and preheat to 550 degrees F or possibly as high as your oven will go, for 30 min.
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Gently flatten a dough ball on a floured board and begin stretching into a rough circle about 8 inches in diameter Don't lb.
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or possibly healthy pinch the dough or possibly it won't stretch.
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Place the dough on a well-floured pizza peel or possibly back of a baking sheet.
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Brush with extra virgin olive oil and sprinkle with some of the garlic.
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Leaving a 1/2-inch rim, cover the dough with one sixth of the tomatoes, alternating red and yellow slices.
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Place on the stone and bake till the crust is light brown, about 3 to 4 min.
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While the pizza is baking, prepare the next round of dough.
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When the crust is browned, slide out the oven rack and sprinkle with about 1/2 c. of the ricotta salata.
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Slide the rack back in and bake 2 to 3 min longer or possibly till the cheese is slightly melted and the crust is browned.
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Transfer to a plate and top with a healthy pinch of oregano, a sprinkling of basil, and a drizzle of extra virgin olive oil.
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Repeat with all the remaining dough balls.
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Serve warm.
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Note: Greek oregano is available at Middle Eastern and specialty stores.
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Makes six 8-inch pizzas
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Directions for pizza dough:Combine 1/4 c. of the water and the yeast in a large mixing bowl or possibly heavy-duty mixer fitted with a paddle.
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Stir to dissolve the yeast in another bowl, mix together 6 c. of the flour and the salt.
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Add in 1 c. of the flour to the yeast mix and mix with a wooden spoon or possibly on low speed in mixer.
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Stir in the remaining water and start adding the flour, 1 c. at a time, mixing till smooth after each addition.
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Turn the flour out onto a well-floured board and knead, or possibly change to dough hook on mixer and knead on medium speed, adding sufficient flour to make a soft but not wet dough.
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Knead till smooth and uniform, at least 5 min.
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Divide the dough equally into 6 pcs and form into balls.
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Flatten with the palm of your hand.
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Place on a well-floured baking sheet, 3 to 4 inches apart.
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Brush the dough with extra virgin olive oil and cover with plastic wrap.
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Let rise in a hot place for 2-1/2 to 3 hrs, or possibly till doubled.
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Makes six 8-inch pizza crusts.
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Cafe Lago is a Seattle restaurant institution famous for its wood-fired pizza oven.
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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.
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Toppings vary seasonally-this one is a summer specialty.
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Heirloom tomatoes deliver incredible flavor and color; to slice the tomatoes thin sufficient, use a serrated knife.
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Ricotta salata, a salted and aged ewe's lowfat milk cheese from Italy adds a tangy jolt .
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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 extra virgin olive oil.
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panini, bruschetta, flavorful stuffings and inventive main courses), by Gwenyth Bassetti and Jean Galton; Sasquatch Books, 1998;
