Chef Jeff from Pizzeria Limone

Chef Jeff shares a recipe with us from Pizzeria Limone.

First of all pre-heat the oven and pizza stone to 500 or your oven max (usually 400-450)

Limone Pizza:

7 oz dough-proof properly to allow air into dough and stretch to 10' round on floured pizza peel
½ oz olive oil drizzled evenly on top of dough
4 cheeses
3 oz whole milk mozzarella
¼ oz pecorino
½ oz fresh mozzarella
--spread cheeses evenly over olive oil
--top with
1 oz red onions, thinly sliced
¼ garlic clove, thinly sliced
5-7 lemons, thinly sliced
¼ oz parmigiano reggiano grated
light drizzle of olive oil
slide pizza on preheated pizza stone and bake for 5-10 minutes or until crust is dark brown

For more information about Pizzeria Limone go to:

http://www.pizzerialimone.net