Application Guide

Twenty to thirty minutes before baking, place baking tiles or a pizza stone
on the lowest rack of a cold oven and preheat it to 450° to 500°F. Brush a
14-inch pizza pan with olive oil and sprinkle with cornmeal or semolina.
Place the dough on a lightly floured work surface. Using the heel of your
hand, press to flatten it. Roll out the dough in a circle, then lift it onto the pan
and gently pull and press it into a circle to fit the pan. Shape a
1
/
2
-inch rim
around the edge of the crust.
Sprinkle the dough with the goat cheese, then the fontina and provolone.
Lay the mozzarella and tomato over the top. Sprinkle with basil and drizzle
with olive oil.
Place the pizza pan on the hot stone and bake for 14 to 18 minutes, or until
the dough is crisp and brown. Remove from the oven and slide the pizza off
the pan onto a cutting board. Cut into wedges immediately with a chef’s
knife or pizza wheel and serve.
Caramelized Onion and Gorgonzola Pizza
Makes one 14-inch pizza
3 tablespoons butter
3 tablespoons olive oil
3 large yellow onions, thinly sliced
1 recipe pizza dough of choice
4 ounces crumbled gorgonzola cheese
1
/
2
cup chopped walnuts
Melt the butter and oil together in a large sauté pan. Add the onions and
cook over very low heat, stirring occasionally, until soft and golden (not
browned), about 1 hour.
Twenty to thirty minutes before baking, place baking tiles or a pizza stone
on the lowest rack of a cold oven and preheat it to 450° to 500°F. Brush a
14-inch pizza pan with olive oil and sprinkle with cornmeal or semolina.
Place the dough on a lightly floured work surface. Using the heel of your
hand, press to flatten it. Roll out the dough in a circle, then lift it onto the pan
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