Servings: 6-8
Ingredients
Crust:
- 4 cups flour
- 1 packet dry yeast
- 1 tsp. sugar
- 1 tsp. salt
- 1 ¼ cups water
- 2 Tbsp. Olive oil
Topping:
- 2 cups shredded Mozzarella cheese
- 1 Mexican chorizo, casing removed and crumbled
- 1 tsp. Chef Merito® Garlic Salt
Preparation
- In a bowl, combine flour, salt, and olive oil. Set aside.
- In a separate bowl or cup, mix yeast, sugar, and ¼ cup water. Let rest for 10 minutes in a warm place.
- When the yeast mixture has doubled in size and is bubbly, add it to the flour mixture and blend.
- Gradually add the remaining water to form a dough. Knead for 5 minutes until it no longer sticks to your hands. Adjust water and flour as needed to achieve a dough that is not too dry or too sticky.
- Form the dough into a ball and let it rest for 1 hour in a lightly oiled and covered bowl.
- Preheat the oven to 430ºF.
- Sprinkle flour on your work surface and extend a portion of the dough using a rolling pin or your hands. Form it into a circle or rectangle as thin as you prefer, but no thinner than ¼ inch.
- Transfer the dough to a cookie sheet that has been dusted with flour.
- Spread a thick layer of shredded cheese over the dough, arrange the crumbled chorizo on top, and season with Chef Merito® Garlic Salt to taste.
- Bake for about 15 minutes, or until the cheese is bubbly and the edges of the dough are golden brown.
Chef Tip: Cook homemade pizzas on a pizza stone for an extra crunchy crust!
