THREE CHEESE PIZZA

      Title: THREE CHEESE PIZZA
  Categories: Pizza, Breads, Appetizers
       Yield: 6 Servings
  
     1/2    New classic pizza dough
       2 c  Fresh tomato pulp/sauce
       2 c  Diced mozzarella
       1 c  Diced swiss cheese
     1/4 c  Grated parmisan cheese
       1 ts Oregano,thyme,basil (mixed)
       1 tb Olive oil
            Salt & pepper to taste
  
   Fat grams    per serving:              Approx. Cook Time: 1/2 hour At
   least 30 minutes before baking, preheat your pizza stone or oven
   tiles to 450 degrees. Flatten the dough and form into a ball by
   folding the left side two thirds over onto the right side. Flatten
   the dough, pushing from right to left. Turn a quarter turn and
   repeat. Repeat this rapidly until you have a cushion of dough smooth
   on the bottom. Now turn the dough "smooth side up" and rotate the
   dough between your hands while tucking the dough under itself. This
   will increase the tension on the top of the dough and make a nice
   ball shape. Flatten the dough into a disk using a floured rolling
   pin. When the dough resists, allow it to rest a few minutes covered
   loosely with a towel or floured plastic wrap. Repeat this until you
   have a circle with a 14 to 16 inch diameter. If the dough is at all
   sticky, flour both sides heavily. Sprinkle your piel with cornmeal.
   Roll the dough up on your rolling pin and transfer to the piel.
   Adjust the dough as needed and quickly assemble the pizza. Brush the
   surface lightly with olive oil. Spread the tomato sauce evenly over
   the surface leaving a 1/2 inch boarder. Garnish the surface with the
   mixed cheeses, add the herbs and drizzle the olive oil over the
   surface. Add salt & Pepper and finish with a sprinkling of Parmesan.
   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. Bake for 12 to 15 minutes. The cheese should be
   bubbling and the edges should be browning lightly.
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