Chorizo Pizza

Pizza dough

Ingredients makes 4 pizzas

200 gram / 7 oz Manitoba flour *

300 gram / 10.5 oz 00 type flour

    5 gram / 0.2 oz  fresh yeast or 2 gram / 1/2tsp dry yeast

  10 gram /  2 tsp fine salt

  35 gram / 2 tbsp olive oil

300 ml. / 1 1/4 cup of Lukewarm water

Staccapizza flour for the plates

Method :

Put the lukewarm water and the yeast into a food-processor.  Add the two types of flour and

mix well. Now add the salt and olive oil and mix well till the dough becomes homogeneous.

Transfer the dough to a bowl and cover it with clingfilm and let it rise and rest for about 2 hours  or until the dough has doubled in volume .

When the dough has doubled, cut it into 4 portions and roll it out into 4 pizza bases.

When the base has the desired shape place each  on a plate which has been sprinkled with plenty of 

Staccapizza flour - it makes it easier to transfer the pizza on the pizza stone for baking.

• If you don't have Manitoba flour you can use another strong gluten flour type 00. 

Ingredients for a typical topping:

Tomato sauce for the base

Then add whatever you like such as mushrooms, olives, chorizo , mozzarella and oregano. Don’t add to much tomato sauce and don’t overload the pizza as it will become soggy and difficult to remove from the oven. Keep then pizza oven hot (above 300c/570f for best results and turn down when pizzas are inside the oven (220c/428f). Practice and knowing your oven makes a master!!