Preheat the Blackstone E-Series pizza oven to 650°F. Shred all five cheeses and combine the shredded Mozzarella and Provolone to form the base (about 60% of the total cheese). Set aside the Fontina, Parmesan, and Extra Sharp Cheddar for later.
Sprinkle a light coating of the flour/semolina blend on your countertop and shape the pizza dough to your desired thinness. Lightly brush the dough with Extra Virgin Olive Oil, then sprinkle a light to medium coating of Blackstone Tuscan Herb Seasoning on the dough. Spread a modest amount of pizza sauce evenly across the dough, being careful not to overdo it.
Add the Mozzarella and Provolone blend (about 60% of the cheese), followed by the Fontina (15% of the total cheese), Parmesan (15% of the total cheese), and Extra Sharp Cheddar (10% of the total cheese). Dust your pizza peel with the flour/semolina blend and, once the oven reaches 650°F, carefully transfer the pizza onto the peel and slide it into the oven.
Watch the pizza closely as it bakes, and remove it from the oven when it reaches your desired level of doneness.
Preheat the Blackstone E-Series pizza oven to 650°F. Shred all five cheeses and combine the shredded Mozzarella and Provolone to form the base (about 60% of the total cheese). Set aside the Fontina, Parmesan, and Extra Sharp Cheddar for later.
Sprinkle a light coating of the flour/semolina blend on your countertop and shape the pizza dough to your desired thinness. Lightly brush the dough with Extra Virgin Olive Oil, then sprinkle a light to medium coating of Blackstone Tuscan Herb Seasoning on the dough. Spread a modest amount of pizza sauce evenly across the dough, being careful not to overdo it.
Add the Mozzarella and Provolone blend (about 60% of the cheese), followed by the Fontina (15% of the total cheese), Parmesan (15% of the total cheese), and Extra Sharp Cheddar (10% of the total cheese). Dust your pizza peel with the flour/semolina blend and, once the oven reaches 650°F, carefully transfer the pizza onto the peel and slide it into the oven.
Watch the pizza closely as it bakes, and remove it from the oven when it reaches your desired level of doneness.
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