1. Coat Pizza Stone with a dusting of corn meal.
  2. Roll out first pound of Bread / Pizza dough extend beyond stone 1/2 inch.
  3. layer in order.
  4. Onion Rings with a sprinkling of shredded mozzerella cheese.
  5. cover with Salami, Pepper Rings, add in 1/2 of sliced olives.
  6. Pepperoni, Provolone Cheese,
  7. add Sliced Portabella, infill steamed drained spinach and remaining olives.
  8. add a sprinkling of mozzerella
  9. add peppered / black forest ham.
  10. add remaining onion and pepper.
  11. infill with mozzerella cheese.
  12. top with Coopocollo.
  13. Roll next 1 pound dough and cover stitching to base dough layer.
  14. coat with light olive oil and ventilate with knife to allow venting of steam.
  15. Bake in preheated 375 degree oven for 40 to 45 min untill golden brown.
  16. Allow to sit for 15 minute before slicing and Enjoy.