Chorizo and tomato pizza

Pizza dough

This is a basic 60% hydration pizza dough. Good for Neapolitan style pizzas. This makes around 4 pizzas but can easily be doubled to make more.

• 645g 00 flour

• 10g active dry yeast

• 20g salt

• 387g warm water

1. Warm your water to 110f and sprinkle over the yeast. Let this sit for 10 minutes. While your yeast activates mix all of your other dry ingredients in your mixing bowl.

2. Add your water to your flour mix and knead for 10-15 minutes or until you have a smooth elastic dough.

3. Place your dough into an oiled bowl and cover. Let this prove for an hour and a half to two hours or until doubled.

4. Knock out the gas from your dough and portion into 250g balls. Cover and let prove for an additional 30 minutes or until doubled again. You’re ready to shape and cook your pizzas.

Toppings

• Spanish style cured chorizo

• smoked gouda

• mozzarella

• cherry tomatoes

• basil

• tomato sauce (below)

Tomato sauce

• 1-28 oz can peeled san Marzano tomatoes

• 2 cloves garlic

• 1 tsp oregano

• 1 tbsp olive oil

• 1 tsp kosher salt

1. I took the peeled tomatoes and passed them through a food mill to puree them. Then simply grate in the garlic using a microplane and add the remaining ingredients.

2. You can also hand crush or just buy pureed tomatoes.