-
1
At least 30 minutes before baking, preheat your pizza stone or oven tiles to 450F (230C).
-
2
Flatten the dough and form into a ball by folding the left side two thirds over onto the right side.
-
3
Flatten the dough, pushing from right to left.
-
4
Turn a quarter turn and repeat.
-
5
Repeat this rapidly until you have a cushion of dough smooth on the bottom.
-
6
Now turn the dough smooth side up and rotate the dough between your hands while tucking the dough under itself.
-
7
This will increase the tension on the top of the dough and make a nice ball shape.
-
8
Flatten the dough into a disk using a floured rolling pin.
-
9
When the dough resists, allow it to rest a few minutes covered loosely with a towel or floured plastic wrap.
-
10
Repeat this until you have a circle with a 14 to 16 inch diameter.
-
11
If the dough is at all sticky, flour both sides heavily.
-
12
Sprinkle your piel with cornmeal.
-
13
Roll the dough up on your rolling pin and transfer to the piel.
-
14
Adjust the dough as needed and quickly assemble the pizza.
-
15
Brush the surface lightly with olive oil.
-
16
Spread the tomato sauce evenly over the surface leaving a 1/2 inch boarder.
-
17
Garnish the surface with the mixed cheeses, add the herbs and drizzle the olive oil over the surface.
-
18
Add salt and Pepper and finish with a sprinkling of Parmesan.
-
19
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!!
-
20
Pull the piel back and the pizza will slide onto the stone.
-
21
Bake for 12 to 15 minutes.
-
22
The cheese should be bubbling and the edges should be browning lightly.
