Homemade Pizza is one of my favorite foods to cook at home , especially on my Pizza stone. If you bake a lot of Pizza’s at home it is worth buying a Pizza stone and a Pizza peel, it makes life so much easier. An other great method, which is what I used to do before I had all the Pizza baking equipement was, turning the baking tray in your oven upside down, it works great too, I do recommend placing the Pizza on a piece of baking parchment before popping it into the oven with this method so it doesn’t stick. When using a Pizza stone I find that the best non-stick method is to use semolina or polenta for underneath the Pizza when placing on the stone.
The spelt Pizza dough is really delicious and it has this nutty flavour that we love. The combination of the spicy Chorizo with the sweetness of the caramelized onions is pure heaven.
Makes : 3 large Pizzas or 4 smaller ones.
400 gr / 2.5 cups whole grain spelt
100 gr / 3/4 cups white spelt
1 tsp instant yeast
1 tsp salt
1 tbsp olive oil
350 -375 ml / 1.5 – 1 3/4 cups warm water
1 onion, peeled and sliced
2 tsp olive oil
2 tsp honey
Salt and pepper
2 cups shredded Mozzarella
1 – 1 1/2 cup Marinara sauce
30-40 slices chorizo approx* SEE NOTE
If you are using a pizza stone, place it in the oven an hour before baking to heat up.
In the bowl of your stand mixer, combine flour, yeast and salt.
Turn on the mixer to slow and add warm water and olive oil. Add a little more water if it seems too dry or add a little more flour if it seems to wet.
Knead for 5 minutes.
Place in an oiled bowl and cover with cling film.
Let rise until double in bulk, punch down and shape into ball again, place back in oiled bowl and cover.
Now place dough in fridge until ready to use.
To make the caramelized onions;
Heat a frying pan and add the olive oil, add the sliced onions and cook for 5 minutes, add the honey and cook until golden brown, about 3 to 5 more minutes. Remove from heat and set aside.
Remove the dough from refrigerator at least one hour before using.
Roll out the dough on a floured surface, I prefer to use semolina since this doesn’t stick to the baking stone.
Spread the Pizza base with marinara sauce, cover with a thin layer of the Mozzarella cheese then caramelized onions, and then add some more cheese and divide the chorizo over the pizza. Lightly dust your pizza peel with semolina , gently lift the side of the Pizza and slide it under in one secure movement, transfer to oven. Alternatively, roll out on parchment paper and transfer to oven tray.
Bake at 230 for 10 to 12 minutes, turning the pizza half way. We like our Pizzas dark and crunchy but that is up to you.
*I always buy a whole Chorizo sausage and slice it myself, but do what works for you and depending on the size, you can use either more or less, these slices were small so we used 9 to ten slices on each Pizza.