Instructions

1. Measure out 6 cups of flour and mix in the 2 tps of salt. Set aside.
2. Stir the 2 tsp of yeast into the 1/4 cup warm water
3. In a 2 cup measuring cup ,set aside till yeast bubbles up, about 10 min.
4. Then add to the yeast mixture 1 3/4 cups room temp water and the 2 T of extra virgin olive oil.
5. Next pour yeast mixture into the flour and stir with a wooden spoon till it starts to form a more solid form, scraping the bits from side of bowl as you go.
6. Lightly flour your kneading surface and guide the dough out onto it, kneed dough working in the stray pieces until it is soft and smooth picking up the dough ball and slamming it down onto the kneading surface every couple of minutes
7. When the dough is fully kneaded set into an oiled bowl and cover with plastic wrap. Let sit at room temp for 2 hours or so, until double to triple in size.
8. Pre-heat oven to 500 degrees with the rack in lowest position or in the hottest place in your oven.
9. Punch dough down and divide into 3 doughballs, recover and let rest 10 min.
10. Meanwhile toss together the cheeses, lemon zest and thyme leaves.
11. Now pick up a ball of dough(use remaining 2 balls as you wish) and using your hands grab it and shape it into a 9-10 inch circle (no need to use anymore flor) and place on your pizza pan adjusting the shape to fit.
12. Using the extra virgin olive oil, oil top of dough lightly.
13. Spread on all the cheese mixture leaving a 1/2 inch edge.
14. Put in oven 9 minutes or until cheese is nice and bubbly but not browned.
15. Let set a couple of minutes, slice and enjoy!