Instructions: * (Substitute or include cheddar, swiss, havarti, muenster or other cheese mixture)

Make the dough in a bread machine using the dough cycle.

Mix different types of shredded cheese together. Heat 2 Tbsp olive oil in skillet and cook onion on medium setting until tender. Add dill weed, pickles and sauerkraut. Mix together and take off heat.

Stretch out dough starting at the edge to less than size of pizza pan. Try to keep most of the dough in the middle, not out at the edge. Let rest for 10 to 15 minutes, covered. Stretch dough to fit pan. Pinch up rim. Let rise for 15 to 20 minutes.

Put fork holes all over dough. Bake dough 5 to 9 minutes (watch top) until off-white or light tan. Be sure that crust bakes enough or it will fall and be "doughy." Puncture with fork or flatten with spatula if it "blows up." Sprinkle wooden peel with corn meal.

Turn oven down to 400 F. Move crust to peel. Wipe off pan with paper towel and put it in oven, below the stone. Brush crust lightly with olive oil. Spread pizza sauce on crust, then rest of ingredients in order shown. Reserve most of cheese.

Slide pizza onto stone. Bake for 15 minutes. Spread rest of cheese on pizza and bake for 5 minutes more, a total of 20 minutes. Move to pan for slicing. Let sit for 5 to 10 minutes before slicing.

NOTES : This makes a 13-inch pizza. I use a stone and prebake the crust lightly so the assembled pizza can be handled easily.

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