chorizo pan pizza
You can never have enough pizza recipes. Generally speaking I like a thin crust pizza, but this chorizo pan pizza is deep and chewy, and really satisfying.
But best of all it’s no effort at all. No kneading required! No, not a bit! Just bring the ingredients together, cover and leave. The trade-off is you need to give it time to do it’s magic… at least 8 hours, but up to 24. This makes it perfect to get going the night before or first thing in the morning before going out. Combine the ingredients loosely (a bit like a scone recipe), cover well with film and leave it be for a few hours. Pour it out into a pan, leave it again and you’re ready to bake. It couldn’t be simpler.
The technique is lifted from J. Kenji Lopez-Alt’s recipe. I highly recommend you take a read of his methodology.
Deep pizzas need bold flavours to work with the soft, airy dough. One tip from the recipe I really like is grated parmesan added at the last minute after being taken out of the oven. Fresh parmesan has an acidic twang I really like to contrast with richer cheese flavours. Some punchy chorizo sausage and sweet red onion help make this a real feast.
So for a no-fuss recipe combine it all in the morning, and get home and cook up some pizza.
chorizo pan pizza
- 400 g strong bread flour
- 10 g sea salt
- 7 g yeast
- 275 g water
- 8 g olive oil
- tomato sauce
- toppings as desired I used sliced chorizo sausage and red onion
- In a large bowl, combine flour, salt, yeast, water, and oil in a large bowl. Mix with your hands until no dry flour remains. Cover with cling film and leave for at least 8 hours to rise.
- Pour oil into two pans and divide the dough between them. Using the flat of your hand push out into the edges of the pan as best you can. Cover with cling film and leave for a further two hours.
- Preheat the oven to 200C. Lift the dough up to let air bubbles escape. Top with tomato sauce, cheese and toppings as required and bake for 15 minutes or until the bottom is completely crisp.