Ingredients

The following ingredients have 16 Servings
  • 400-450g/3 3/4 to 4 cups bread flour (plus more for shaping the dough)
  • 1/4 tsp active dry yeast
  • 2 tsp sea salt
  • 500ml/2 cups warm water
  • 250ml/1 cup tomato passata or crushed tomatoes
  • 2 tbsp extra virgin olive oil
  • 4-5 fresh basil (chopped)
  • 1/2 tsp dried oregano
  • salt
  • 2-3 oz/60-80 g chorizo (sliced)
  • 8oz/2X125g fresh mozzarella balls (torn)
  • 4oz/100 g smoked gouda (thinly sliced or shredded)
  • 6-8 fresh basil leaves

Instruction

  • The night before combine flour, salt and yeast in a large bowl. Add warm water and mix until the dough comes together. It will be scruffy but it's normal. Cover with a tea towel and put it in a warm place to rise from 8 to 16 hours depending on how warm your house is. (The dough should at least double in size, it took mine 16 to get there.)
  • Preheat your oven to 500F/260C. If using a pizza stone preheat it as well.
  • Remove your pizza dough on a floured surface, divide into two equal parts and roll them into balls. Cover with a tea towel and set aside.
  • Mix tomato passata with olive oil, fresh basil, dried oregano and salt.
  • Slice chorizo and smoked gouda.
  • Flatten your pizza dough ball into a disk and starting from the outside pinch it until it 1/4" thin. Put your knuckles under the disk of the dough and gently stretch it until it's around 12" in diameter. (You can watch the link from Jim Lahey to get a good visual idea.)
  • Place the prepared pizza dough on a oiled parchement paper, spread some pizza sauce on it and top with chorizo, torn mozzarella ball, smoked gouda and a few basil leaves.
  • Carefully transfer on your hot pizza stone and bake for 10-12 minutes until the sides are puffed up and cheese has melted.
  • Repeat the process with the second dough ball.