One-Pan Pizza with Tomato Sauce, Mozzarella and Chorizo

For the pizza dough mix all ingredients into a large bowl for about a minute until you see no flour pockets using either your hands or a spatula. Form into a ball and let rest for five minutes. Then start the stretching and folding procedure, this will take 20min in total in which you stretch and fold four times. Lift one end of the dough and fold it over to the other side. Rotate the bowl 90 degrees and do it again. Rotate bowl again 90 degrees and repeat. Do this in total four times so that your bowl was rotated 360 degrees. Let dough rest for 5 minutes and then do the 360 degrees rotation with four times stretching and folding again. You will need to do this four times in total, meaning that for 20 minutes you have to strech and fold your dough after resting it each time for five minutes. Once you are done, let it rest for 40min and then transfer to the fridge covered. You can leave in the fridge overnight or up to 72 hours.

Three hours before you want to eat the pizza, look for a heavy and deep-dish frying pan with about 23cm in diameter at the bottom. Oil with some olive oil and press the dough inside. Mine worked immediately and it even got a bit thicker towards the edges, if your dough pulls back, wait for 15min and then try again. Cover with a towel and let rest for about two hours.

Meanwhile prepare the tomato sauce. For this cut onions and garlic thinnly and heat some olive oil in a frying pan. Let onions sweat in it until translucent, then add garlic and fry for another minute. Add chili flakes to your liking, I like to add three teaspoons, but I like it spicy. Fry for another minute, then add the tomatos and let simmer for about 10-15min until sauce is thick enough to spread on a pizza. Season with salt and pepper and other herbs to your liking. Let cool.

Preheat oven to 230 degrees Celsius and place a rack on the second lowest rack. Sprinkle 3/4 of the grated mozzarella on the pizza first for it not to get soggy. Then add the tomatoe sauce and the chorizo slices if using. Sprinkle the remaining mozzarella on top and bake for about 18-20 or until the cheese is golden. Let the pizza cool for a few minutes, then release from the pan and transfer to a chopping block, I used two spatulas for this. Serve with additional grated parmesan and some fresh basil. Serve either hot or lukewarm.