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10 Cheese Pizza
  • 27 oz Pizza Dough (for an 18″ pie)
  • 14 oz. Fresh Mozzarella, to cover the pie with thin slices) (#140715)
  • 14 oz. White Cheddar Cheese, shredded (#172003)
  • Shredded Mozzarella, to cover the dough (#170212)
  • 10 oz. Gorgonzola Cheese (#190515)
  • 14 oz. Parmigiano-Reggiano Cheese, finely sliced (#190255)
  • 10 oz. Caciocavallo Cheese, finely sliced (#1000267)
  • 12 oz. Gruyere Cheese, shredded (#193114)
  • Mild Provolone Cheese, sliced to cover pizza, 7-8 slices (#150250)
  • 10 oz. Romano Cheese, shredded (#1001326)
  • 10 slices American Cheese (#171700)
  • 6 tsp. Olive Oil (#280398)
  • 1 tsp. Red Pepper (#450418)
  • 9 sliced Red ripe Tomatoes, drained well (#340095)
  • 9 oz. Pizza Sauce (#400010)
  • 10 large leaves of Fresh Basil (#1003750)
  • 1 Tbsp. Fresh Oregano
  1. Stretch out the dough on a fine-mesh screen.  Cover with sauce. Cover the dough with your regular shredded mozzarella.  Add Parmigiano-Reggiano cheese.  next, cover the pie with the Gruyere cheese.  Add sliced tomatoes to cover the pie.  Place a few drops of olive oil on your sliced tomatoes.  Add basil.  Add the following cheeses in this order: Romano, Gorgonzola, Provolone, American and Caciocavolla.  Add oregano and pepper.  Last, add fresh mozzarella cheese and the rest of the oil.  Cover the pie with aluminum foil.
  2. Bake at your regular pizza oven temperature (at least 475 degrees F) for about 4 minutes.  Then remove the foil and cook until done (around 8 minutes, depending on your oven temperature).  For wood-burning ovens, keep the foil on longer to avoid burning the cheese.
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