| 1 | T tb diced sun dried tomatoes dough: put lukewarm water in a bowl with yeast. |
| 2 | Mix to dissolve yeast. |
| 3 | Let stand until bubbly, about 5 minutes. |
| 4 | Add olive oil, salt and honey. |
| 5 | Mix. |
| 6 | Put flours in mixer with dough hook. |
| 7 | Add yeast mixture. |
| 8 | Kneed in machine for about 5 minutes. |
| 9 | (or kneed by hand until elastic and smooth. |
| 10 | 10-15 mins). |
| 11 | Remove from machine and place in a well-oiled bowl. |
| 12 | Cover with a damp kitchen towel. |
| 13 | Let rise until double in size, about 1 hour. |
| 14 | Punch down and divide into 4 equal size balls. |
| 15 | Cover again and set aside while preparing topping. |
| 16 | Line the center rack of the oven with baking tiles. |
| 17 | Heat oven to 500 degrees. |
| 18 | Roll out the four dough pieces into circles as thin as possible. |
| 19 | Place each circle on a wooden board (or pizza paddle) which has been dusted with cornmeal. |
| 20 | Divide the cheeses into 4 equal parts. |
| 21 | Top each pizza with cheese. |
| 22 | Sprinkle each with salt and pepper. |
| 23 | Drizzle each pizza with 1 tbs olive oil. |
| 24 | Roll up the outer edge of pizza. |
| 25 | Carefully slide pizza from board directly onto the tiles in oven. |
| 26 | Bake until crust is golden brown, 6-10 minutes. |
| 27 | Remove from oven and sprinkle with sun-dried tomatoes. |
| 28 | Cut with a pizza wheel and serve immediately. |
