Ingredients
Dough
1 1/2 cups warm water
1 tbsp dry active yeast
1 tbsp olive oil
1 tsp salt
1 tsp honey
2 1/2 cups unbleached flour
3/4 cup whole wheat flour
topping
1 1/2 cups diced mozzarella
1 1/4 cups diced provolone
1/3 cup diced gorgonzola
3 tbsp grated romano
Salt and pepper to taste
4 tbsp olive oil
tbsp diced sun dried tomatoes
How to prepare
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
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