In a small bowl, stir together the cheeses, olive oil, oregano, and thyme. Season to taste with salt and pepper.
Lay the shaped pizza dough on the floured peel and spread one-quarter of the cheese mixture evenly over the dough, leaving 1/2 inch of the outer rim topping-free.
Carefully slide the pizza onto the baking stone using a jerking motion to get it to slide. If it sticks to the peel, carefully lift the stuck section and toss a little flour under it. Bake until the edge is puffy and brown with a slight char and the underside is brown and fairly crisp, 5 to 7 minutes (the hotter the oven, the faster and better it will cook). Rotate it after 3 minutes for even browning. Remove the pizza from the oven with either the peel or a long metal spatula and put it on a cutting board. While the first pizza is cooking, shape and top the remaining pizzas.
I've made several white pizza recipes before and this is by far the best. It's so quick and easy too. I used frozen dough from Whole Foods instead of making crust from scratch, and brushed the dough with garlic olive oil before adding the cheese and herbs. Served with an arugula salad with lemon-olive oil dressing. Will definitely be making this again!