Ingredients:

• 27 oz. pizza dough (for an 18 pie)
• 14 oz. fresh mozzarella (to cover the pie with thin slices)
• 14 oz. white cheddar cheese, shredded
• Shredded mozzarella (to cover the dough)
• 10 oz. Gorgonzola cheese
• 14 oz. Parmigiano-Reggiano cheese, finely sliced
• 10 oz. caciocavallo cheese, finely sliced
• 12 oz. Gruyre cheese, shredded
• Mild imported provolone cheese, sliced to cover pizza (7-8 slices)
• 10 oz. Romano cheese, shredded
• 10 slices white American cheese
• 6 tsp. olive oil
• 1 tsp. red pepper
• 9 slices red ripe tomatoes, drained well
• 9 oz. pizza sauce
• 10 large leaves of fresh basil
• 1 T. fresh oregano

Directions:
Stretch out the dough on a fine-mesh screen. Cover with sauce. Cover the dough with your regular shredded mozzarella. Add Parmigiano-Reggiano cheese. Next, cover the pie with the Gruyre cheese. Add sliced tomatoes to cover the pie. Place a few drops of olive oil on your sliced tomatoes. Add basil. Add the following cheeses in this order: Romano, Gorgonzola, Provolone, American and Caciocavallo. Add oregano and pepper. Last, add fresh Mozzarella cheese and the rest of the oil. Cover the pie with aluminum foil.

Bake at your regular pizza oven temperature (at least 475) for 4 minutes. Then remove the foil and cook until done (maybe about 8 minutes, depending on your oven temperature). For wood-burning ovens, keep the foil on longer to avoid burning the cheese.