The recipe for a crispy thin pizza with chorizo and mozzarella embodies the essence of true Italian cooking, refined with the spicy taste of Spanish chorizo. This pizza is a prime example of the beauty of simplicity in cooking, emphasizing quality ingredients and careful preparation. The result is a culinary experience that delights both the palate and the soul.
The dough: the foundation of the taste
The secret of this pizza lies in its original Italian pizza dough, which is rolled out so thin that it bakes perfectly crispy in the oven. The combination of Type 550 wheat flour and durum wheat semolina ensures ideal texture and elasticity, while careful kneading and resting of the dough guarantees its suppleness. The addition of olive oil also gives the dough a delicate touch and promotes the golden brown color.
The toppings: A play of flavors
The selection of coverings follows the principle of harmony and quality. The base is a sauce made from fresh Roma tomatoes, whose natural flavor is highlighted by a little salt and dried oregano. The chorizo, cut into thin slices, brings a spicy depth and a slightly smoky note to the dish. Buffalo mozzarella, pulled into chunky pieces, adds a creamy component that harmonizes beautifully with the spiciness of the chorizo and the freshness of the tomatoes.
Preparation: The interaction of techniques
Rolling out the dough requires finesse to achieve the perfect thickness of around 3mm. This ensures that the pizza bakes quickly and evenly in the oven, leaving the edge crispy and the center pleasantly light. Preheating the oven to high temperatures is crucial to achieving pizzeria-like quality.
Tips for the perfect pizza
- Be sure to spread the tomato sauce very thinly to minimize moisture and preserve the crunch of the base.
- Use good quality olive oil for the dough and greasing the tray to intensify the flavor.
- A pizza stone can further improve baking results by promoting even heat distribution.
FAQ
Can I prepare the dough in advance? Yes, the dough is easy to prepare and store in the fridge. It develops even more flavor overnight.
Are there alternatives to buffalo mozzarella? Buffalo mozzarella is ideal for its creaminess, but Fior di Latte (cow’s milk mozzarella) is also a good alternative.
How do I achieve the best level of crispiness? In addition to rolling out the dough thinly, a high baking temperature is crucial. A preheated oven and positioning on a lower shelf will help.
Complete recipe
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Description
This recipe for a crispy thin pizza with chorizo and mozzarella brings a piece of Italian cuisine to every kitchen and proves that the best things often come in the simplest forms.
200 g Wheat flour type 550
50g durum wheat semolina
¼ Cubes of fresh yeast
160 ml lukewarm water
1 tsp salt
2 tbsp olive oil
4 Roma tomatoes
1 tsp dried oregano
70g Chorizo
1 Ball of buffalo mozzarella
Dough preparation:
Mix the flour and semolina in a bowl and add a pinch of salt. Dissolve the yeast in lukewarm water, let it stand briefly, then add it to the flour mixture. Knead everything thoroughly until an elastic dough forms. If necessary, either a little more water or flour can be added depending on the consistency of the dough. Finally, knead in the olive oil.
Cover the dough and let it rise in a warm place for at least 30 minutes until it has risen.
Prepare sauce and toppings:
To make the sauce, halve the tomatoes and grate the flesh over a bowl so that only the skin remains. Then season the tomato paste with salt.
Cut the chorizo into thin slices and roughly tear the mozzarella.
Form and bake pizza:
Grease a baking tray with olive oil and preheat the oven to 250°C. Knead the risen dough again, roll it out thinly on a floured surface and place it on the tray.
Spread the flatbread thinly with the tomato sauce, sprinkle with oregano, and spread the chorizo and mozzarella on top.
Bake the pizza on the lower shelf of the oven for about 10 minutes, until crispy and golden brown.
- Preparation time: 30 min
- Cooking time: 10 minutes
- Category: Pizza
- Method: Crispy thin pizza with chorizo and mozzarella