Sometime ago a tradition began in our household … Sunday pizza. Not that I don’t enjoy a good roast beef or a roasted chicken with potatoes and gravy (both aromas instantly take me back to my childhood and to my grandmother’s kitchen), but a hot pizza and a cold malted beverage have become a pleasant, very low key way to unwind after a busy morning and at the end of a full weekend.
Ken continues to perfect his homemade pizza and has been working on a three cheese white pizza for our daughter who does not care for red sauce. However, I began to nibble hers and found out how much I too enjoy it. Ken has now brought to fruition both a mild and also a robust version of white pizza.
The best part of white pizza with multiple cheeses is that there are so many ways to mix and match fromage and add (or not) a few toppings.
Above is Ken’s CIA inspired pizza dough now herb infused, tossed to a thin disk. This is a perfect complement to the white pizza.
Add several teaspoons of quality olive oil,
and spread evenly over the crust.
Be certain to spread the oil to the edges. Sprinkle the edges of the crust liberally with kosher salt.
Beginning from the center of the pie add each cheese,
building layers of flavor.
Flavor combinations may include any variation of prepared mozzarella, fresh mozzarella, Feta, Blue cheese, Provolone, Goat Cheese, Queso Blanco, Muenster, Parmesan, Romano. Certainly others may and should be used according to the preference of taste.
Caution: Do not overload the pizza with cheese lest the cheese not fully melt, or the crust burns before the center of the pizza is fully cooked.
Just before putting the pizza into the oven, sprinkle a blend of Italian seasonings or (in season) fresh basil, which provides the most flavor.
Sprinkle corm meal on the hot pizza stone.
Place prepared pizza on a hot pizza stone in a preheated 500 degree oven or into a very hot wood fire.
Check at approximately 7-8 minutes. Watch carefully, checking every minute there after.
On average, a moderately thin crust will finish in about 11 minutes though the best way to truly know if it has cooked properly is to keep a close eye on it, removing the pizza from the oven when the cheese is golden and the crust begins to turn golden brown.
Allow pizza to stand and cool for about 4 minutes prior to cutting. This sets the cheese … “and keeps one from burning the roof of the mouth behind the teeth.”
Cut into slices and serve.
Enjoy!
