First, the flour is distributed on the surface on which it is going to work and a volcano is made so that in the center there is an orifice, inside this the ingredients will be integrated: salt, olive oil and yeast previously dissolved in water. The mixture is going to knead until all the ingredients are perfectly joined and the dough does not stick in the hands.
Once it is finished, let it rest for 10 minutes. It has to be covered to sponge a little more.
After this time, sprinkle with flour the surface where you will work the fermented dough. Do not exceed the amount of flour so as not to form lumps that alter the dough. Stretch the dough to give it a circular shape and with the roller thin it to make it an ideal thickness.
In a tray, it can be circular or rectangular, put a little flour and then the dough. Finish shaping it to match the shape of the container.
Once the dough is ready on the tray, add enough tomato sauce to cover the surface, then add the sausage cut into circles or strips, the chorizo in pieces and finally the cheeses evenly to cover the entire surface.
The oven must be pre-heated to 200 ° C. Bake for 20 minutes so that the dough is perfectly cooked and crispy.
After 20 minutes remove from the oven and let cool a little. Your pizza is ready to be enjoyed!
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