Recipe: Smoked Gouda and Chorizo Pizza
For the dough
- 2 cups unbleached all-purpose flour, plus more for shaping the dough
- ¼ tsp active dry yeast
- 2 tsp sea salt
- 2 cups warm water
For the pizza sauce
- 1 cup crushed tomatoes
- 2 tbsp extra virgin olive oil
- 4-5 fresh basil leaves, chopped
- ½ tsp dried oregano
For the toppings
- 1/6 lb chorizo, sliced
- 2 fresh mozzarella balls, torn
- 1/4 lb smoked gouda, thinly sliced or shredded
- 6-8 fresh basil leaves
- The night before combine flour, salt and yeast in a large bowl. Add warm water and mix until the dough comes together. It will be scruffy but it’s normal. Cover with a tea towel and put it in a warm place to rise from 8 to 16 hours depending on how warm your house is. (The dough should at least double in size, it took mine 16 to get there.)
- Preheat your oven to 500˚. If using a pizza stone preheat it as well.
- Remove your pizza dough on a floured surface, divide into two equal parts and roll them into balls. Cover with a tea towel and set aside.
- Spritz crushed tomatoes with 10 spritzes of olive oil using your Evo Oil Sprayer, then mix in fresh basil, dried oregano and salt.
- Slice chorizo and smoked gouda.
- Flatten your pizza dough ball into a disk and starting from the outside pinch it until it ¼” thin. Put your knuckles under the disk of the dough and gently stretch it until it’s around 12″ in diameter.
- Place the prepared pizza dough on parchment paper that has been spritzed with olive oil using your Evo Oil Sprayer and spread some pizza sauce on it and top with chorizo, torn mozzarella ball, smoked gouda and a few basil leaves.
- Carefully transfer on your hot pizza stone and bake for 10-12 minutes until the sides are puffed up and cheese has melted.
- Repeat the process with the second dough ball.