Classic Italian, not Neapolitan as it is a bit crispier with the use both oil and sugar. Conventional home ovens can only reach about 250 degrees C meaning that we can’t have the ‘flash’ baking found in professional wood ovens that reach 500 degrees C. To overcome, a bit, this problem instead of using the typical clay dish I use instead a cast iron plate that I put in the oven for about 40 minutes prior to baking and as a result the plate reaches temperatures of about 330 degrees C that help in having a crispier base.
- Preheat the oven to Max degrees C, air circulation and elements and place the cast iron skillet to the top rack.
- Dissolve the yeast and the sugar in 60 ml warm water.
- Make sure your food processor can handle the above quantities and if yes pit the dough attachment. Put in the bowl of the food processor the flour and the salt and pulse couple of times.
- Add the rest of the ingredients in the bowl and work until a ball is created.
- On a clean table put some flour and place the dough, start kneading it for couple of minutes until it becomes silky smooth and firm.
- Lightly oil the ball and put it in a big stainless-steel bowl, cover it with a dump cloth and keep it in a warm place for 30 minutes to rise. At the end the dough will easily stretch when pulled.
- Bring back the dough and divide it to 5 balls. Pull down the sides of each ball and tuck it at the bottom repeating this process for each ball 3-5 times and then roll each ball with your palm for a smoother result.
- Lightly dust with flour each ball and put on a plate again covered with a damp cloth to rest for 90 minutes. At the end of the 90 minutes you can either make your pizzas or refrigerate them in a resealable plastic bag or plastic container to be used within the next 3 days.
- To make each pizza take a dough ball, dust it well with flour and put on a lightly flour dusted surface to stretch it. Start by pressing in the center and working towards the outside gradually spreading it out, rotating the dough as you work your way around to create a disk, with the outer ring pressed with the fingers to create a slightly thicker rim (cornicione, as the Italians call it). Lift the disk from the surface and begin to gently stretch it. When the dough is ready for toppings, it should be about 2-3 mm thick and roughly 25-30 cm in diameter.
- Carefully take the pizza dough, dust a pizza paddle (also called a baker’s peel) with flour or semolina and slip it under the pizza.
- Start building your pizza, with circular movements using the back side of a spoon apply the sauce until the beginning of the outer rim. Add the mozzarella in small chunks cut by pinching the mozzarella and lightly drizzle with oil. Finally add the chorizo and always remember not to overcrowd your pizza.
- Go back to the oven and make sure that temperatures have been achieved. (use an oven probe thermometer or a laser gun thermometer). Change the heat mode to only air circulation and take the pizza paddle with the pizza on (carefully moving it left and right so as not to stick) and slide the pizza onto the cast iron plate and bake until the pizza crust is nicely browned, 4-5 minutes.
- Use the pizza paddle to slide the pizza out of the oven and onto a cutting board. Use a pizza cutter or a big sharp chefs’ knife to cut the pizza into slices and serve immediately.