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Ingredients

• 1 recipe  Pizza Dough, refrigerated for at least 8 hours
•   Unbleached bread flour or semolina, for dusting
• 1-1/3 cups  whole-milk ricotta
• 1-1/3 cups  grated low-moisture mozzarella or provolone
• 1/4 cup  extra-virgin olive oil, plus extra for brushing
• 2-1/2 tablespoons  chopped fresh oregano or 1 teaspoon dried oregano
• 4 teaspoons  chopped fresh thyme
•   Kosher salt and freshly ground black pepper

Description

Take The Dough Out Of The Refrigerator, Set It On A Lightly Oiled Work Surface, And Divide Into 4 Equal Pieces Of About 7 Ounces Each. Roll Each Piece Into A Tight Ball. Line A Baking Sheet With Parchment And Lightly Oil It With Olive Oil Or Cooking Spray

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