First, distribute the flour on the surface where you will work and make a volcano shape so that there is a hole in the center. Inside this hole, the ingredients will be integrated: salt, olive oil, and yeast previously dissolved in water. Knead the mixture until all the ingredients are perfectly combined and the dough does not stick to your hands.
Once finished, let it rest for 10 minutes. It should be covered so that it rises a little more.
After this time, sprinkle flour on the surface where you will work with the fermented dough. Do not exceed the amount of flour to avoid forming lumps that will alter the dough. Roll out the dough to give it a circular shape and use a rolling pin to thin it to the ideal thickness.
On a tray, which can be circular or rectangular, place a little flour and then the dough. Finish shaping it to fit the shape of the container.
Once the dough is ready, spread enough tomato sauce on the tray to cover the surface, then add the sausage cut into circles or strips, the chorizo in small pieces, and finally the cheeses evenly to cover the entire surface.
The oven should be preheated to 200°C. Bake for 20 minutes to ensure the dough is perfectly cooked and crispy.
After 20 minutes, take it out of the oven and let it cool a bit. Your pizza is ready to be enjoyed!
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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