Homemade Pepperoni and Chorizo Pizza

Homemade pepperoni chorizo pizza

Pizza dough was the first kind of bread I learnt and I would recommend any new baker to try to make their own pizza, as homemade pizza is way better then store bough ready-to-pop-in-the-oven pizza. I don't even want to talk about frozen pizza.. it's just yeak!!



Ready to go into oven



Making our own pizza doesn't takes too much of time actually. For those who works, it's just a matter of time management. Before going to work get your dough ready and pop it into the fridge, when you come home dough is ready to roll out. While the dough rest, prepare your tomato sauce which takes only a maximum of 20mins from chopping onion, garlics and tomatoes together to simmering into a thick sauce.



Slidely burn chorizo, crispy garlic and bubbling mozzarella on a sourdough pizza



Personally, I think the two most important key for a good pizza is the dough and the tomato sauce.  Sauce has to be well season and thick enough cause this is what gives the dough flavour. As for the dough's texture, it has to have a good crispy crust and a cottony interior.

So this is what I do usually, I use 400 g of the dough for our pizza and the rest I use it as a fermented dough to make our daily bread the next day.

Pizza dough
200g            starter (100% hydration)
250g            Flour
125g            Warm Water
1/4 tsp          instant yeast
10g               salt

Tomato sauce
1cup      chopped tomato
1cup      Leek (sliced)
2 gloves Garlic (minced)
2Tbsp    Olive oil
Salt to taste
1 tsp      sugar

1. In a mixing bowl, stir the warm water into the sourdough starter.
2. Then add flour, salt and yeast. Mix to combine, then knead till smooth and slightly sticky.
3. Place the kneaded dough in a lightly greased container, and allow it to rise till it's just about doubled in bulk. This might take 2 to 4 hours. A lot depends on how vigorous your starter is and also the temperature in the kitchen. For a faster rise, place the dough somewhere warm (or increase the yeast). But for those who has to go to work, Just replace the warm water to cold water and let it rise slowly in the fridge. When you are ready to use the dough say 10 hours later, just take it out of the fridge and press it into a baking pan. 
4. Using your palm gently press the dough to the edge of the baking pan(to your desire thickness)  which is dusted with corn meal, let rest for 15 min.
5. Coat the dough with some olive oil (to prevent it from soggy from the toppings) and use a fork poke the surface with holes to prevent bubbling. Pre-bake it in a preheated oven at 200C for about 8 mins.
6. To prepare the sauce, In a pan, heat 2 tbsp of olive oil, brown the garlic, then in sliced leek fried til fragrance and slidly brown. Pour in the chopped tomatoes, season and simmer til thick.
7. Remove pan from the oven and spoon on the tomato sauce, sprinkle with cheese, and place your desired toppings on the pizza. then sprinkle a little more sliced garlic if desire.
8. Back into the oven again for another 8 to 10 min or until cheese melt and topping done to your likeness.
9. Remove from the oven, loosen it onto a cutting board and serve hot with a green salad.

* Beware not to over load your pizza with sauce and toppings, as this is usually the key to soggy pizza.

Sending this to Yeast Spotting and Sourdough Surprises



Sinfully good...