One 10 oz. ball of pizza dough, risen at room temperature*
Flour for dusting Semolina or cornmeal
1 to 2 tbls FIORE Extra Virgin Olive Oil
1-1/2 tbls FIORE White Truffle Oil
1/2 cup shredded mozzarella/provolone cheese mix
1/8 cup gorgonzola
3 tbls Parmigiana Reggiano Cheese, grated
Preheat oven to broil.
Place dough on lightly floured surface - gently spread dough with fingertips & sides of hands, keeping as much air in the outer/crust edge as possible. Stretch dough into a 10-inch circle. {Alternatively roll out with a rolling pin.}
Sprinkle semolina or cornmeal lightly in bottom of 12-inch cast iron skillet. Then lay dough out in the skillet and drizzle extra virgin olive oil onto dough, leaving a border for the crust. Sprinkle with 3 cheeses.
Cook on medium-high heat on stovetop burner for 3 minutes until golden brown, checking bottom of pizza often so not to burn. Place skillet under broiler about one minute, rotating skillet once halfway through cooking time.
Remove skillet from oven with potholders. Slide pizza onto cutting board with spatula. Brush truffle oil liberally on crust. Cut and serve.