The mild flavour of the mozzarella balances the strong hints of the chorizo, and adds the nice cheese stretch that every pizza bite deserves
Serve the pizza on a flat surface, wooden board or big plate, to be able to cut it the right way
Mix the dry ingredients for 10 minutes, using a whisk or hand mixer with dough beaters. Gradually add the water and olive oil. Add the salt and stir for approx. 30 seconds before placing it in the fridge for at least 2 hours. Sprinkle durum flour on work surface and knead the dough with moist palms. Flatten the dough very thinly with a rolling pen onto a baking tray covered with baking paper (shape can vary from round to square to your wish).Topping
Pre-heat the oven to 275°C – 300°C. Sautee the garlic, onion and chili in olive oil for 2 minutes before adding the tomato puree and balsamic vinegar for another 2 minutes on the fire. Add the peeled tomatoes and leave it on a medium fire for approx. 5 minutes. Take the sugar and salt and blend it into the sauce mixture. Cut approx. 20 – 25 cherry tomatoes in fine slices and add them to the sauce mixture. Spread the tomato sauce on the dough, decorate with chorizo and sprinkle the mozzarella cheese generously over the pizza. Place the pizza in the oven for 2 – 3 min. until the cheese melts and get the first signs of a crispy crust. Finish with some finely chopped herbs.