Uses a stand mixer, aka Kitchen Aid, for making the dough. Replace mixer at speed 2 for hands at speed 3 as required.
| packet yeast | dissolve | mix speed 2 for 1min | add flour until clings to hook & bowl sides clean | kneed on speed 2 for 2mins | place in greased bowel & cover with towel for 1hour | punch down & stretch out on greased 14inch pizza pan | top | top | top | top | top | top | bake 230degC for 15-20mins |
| 783.3 ml of warm water | |||||||||||||
| 1.7 tsp of salt for dough | |||||||||||||
| 6.7 tsp of olive oil for dough | |||||||||||||
| 1166.7 g of plain flour | |||||||||||||
| 3.3 extra flour | |||||||||||||
| 3.3 small onion | diced | brown slightly | simmer 1hour | process until conceptually smooth | |||||||||
| clove garlic | |||||||||||||
| 3.3 tbsp of olive oil for sauce | |||||||||||||
| tin chopped tomatoes | |||||||||||||
| 3.3 tsp of origano for sauce | |||||||||||||
| 3.3 tsp of basil | |||||||||||||
| 1.7 tsp of ground cumin | |||||||||||||
| 3.3 tsp of chilli powder | |||||||||||||
| 3.3 tsp of salt for sauce | |||||||||||||
| 3.3 tbsp of raspberry balsamic vinegar | |||||||||||||
| 666.7 g of grated mozzarella for bottom | |||||||||||||
| 366.7 g of chorizo | diced | ||||||||||||
| 40.0 slices pepperoni for bottom | |||||||||||||
| 666.7 g of grated mozzarella for top | |||||||||||||
| 40.0 slices pepperoni for top | |||||||||||||
| 66.7 g of parmesan | |||||||||||||
| 3.3 tsp of origano for top | |||||||||||||
| 3.3 tsp of freshly ground black pepper | |||||||||||||