| 1 | Fat grams per serving: approx. cook time: ?hour at least 30 minutes before baking, preheat your pizza stone or oven tiles to 450 degrees. |
| 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 ?inch boarder. |
| 17 | Garnish the surface with the mixed cheeses, add the herbs and drizzle the olive oil over the surface. |
| 18 | Add salt & 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!! pull the piel back and the pizza will slide onto the stone. |
| 20 | Bake for 12 to 15 minutes. |
| 21 | The cheese should be bubbling and the edges should be browning lightly. |
