Directions

1. Place your pizza stone in a 550 F oven for at least 1 hour before you are ready to bake your pizza.
2. Slice the tomato into thin rounds.  Sandwich between two pieces of paper towel to remove excess moisture.
3. When your stone is ready shape the dough into a round shape slightly smaller than your pizza stone.  Place it on a cornmeal coated pizza peel.
4. Working quickly so the dough doesn’t stick to the peel, spread the dough with the sauce then add the toppings and sprinkle with the oregano & thyme.
5. Slide the pizza from the peel, using your free hand to gently pull the front of the pizza, to the hot pizza stone.  Set timer for 7 minutes.
6. Lift the crust to check the bottom and see if it is done. Add another minute if not.
7. When pizza is done remove from the oven with the peel and slide onto a cutting board.
8. Using a pastry brush spread oil on the crust.
9. Using a pizza wheel cutter cut into wedges and enjoy.
10. Let the pizza stone cool in the oven.