PIZZA AL QUATTRO FORMAGGI SPIAGGIA (CHICAGO P

      Title: PIZZA AL QUATTRO FORMAGGI SPIAGGIA (CHICAGO P
  Categories: Pizza
       Yield: 6 Servings
  
 MMMMM---------------------------DOUGH--------------------------------
   1 1/2 c  Warm water
       1 tb Dry active yeast
       1 tb Olive oil
       1 ts Salt
       1 ts Honey
   2 1/2 c  Unbleached flour
     3/4 c  Whole wheat flour
 
 MMMMM--------------------------TOPPING-------------------------------
   1 1/2 c  Diced mozzarella
   1 1/4 c  Diced provolone
     1/3 c  Diced gorgonzola
       3 tb Grated romano
       1 ea Salt and pepper to taste
       4 tb Olive oil
  
       t tb diced sun dried tomatoes Dough: Put lukewarm water in a bowl
   with yeast. Mix to dissolve yeast. let stand until bubbly, about 5
   minutes. Add olive oil, salt and honey. Mix. Put flours in mixer with
   dough hook. Add yeast mixture. Kneed in machine for about 5 minutes.
   (Or kneed by hand until elastic and smooth. 10-15 mins.) Remove from
   machine and place in a well-oiled bowl. Cover with a damp kitchen
   towel. Let rise until double in size, about 1 hour. Punch down and
   divide into 4 equal size balls. Cover again and set aside while
   preparing topping. Line the center rack of the oven with baking
   tiles. Heat oven to 500 degrees. Roll out the four dough pieces into
   circles as thin as possible. Place each circle on a wooden board (or
   pizza paddle) which has been dusted with cornmeal. Divide the cheeses
   into 4 equal parts. Top each pizza with cheese. Sprinkle each with
   salt and pepper. Drizzle each pizza with 1 tbs olive oil. Roll up the
   outer edge of pizza. Carefully slide pizza from board directly onto
   the tiles in oven. Bake until crust is golden brown, 6-10 minutes.
   Remove from oven and sprinkle with sun-dried tomatoes. Cut with a
   pizza wheel and serve immediately.
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