Crispy thin pizza with chorizo ​​and mozzarella

Ingredients for 4 servings:

• 200 g wheat flour type 550
• 50 g durum wheat semolina
• ¼ cube of yeast (approx. 10 g)
• 160 ml water, lukewarm
• 1 tsp salt
• 2 tbsp olive oil
• 4 Roma tomatoes
• 1 tsp oregano, dried
• Salt
• 70 g chorizo ​​in one piece
• 1 ball of buffalo mozzarella

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

First, thoroughly mix the flour, semolina, and salt for the pizza dough. Dissolve the yeast in the warm water, let it rest for 5 minutes, and then add it to the flour mixture. Knead the ingredients with the dough hook of a hand mixer, in a food processor, or by hand until you have an elastic dough; this takes about 10 minutes. If the dough is too stiff, simply add a little more warm water; if it’s too runny, add a little more flour. Only then knead in the olive oil. Wrap the dough in cling film or let it rise under a tea towel for at least 30 minutes. The dough also works well in the yeast dough program of a bread maker. Meanwhile, halve the Roma tomatoes crosswise and grate them using a fine grater, leaving only the skins. Strain the excess water from the tomatoes through a fine sieve, leaving only the tomato juice and the insides of the tomatoes. Season these tomatoes with a little salt to taste. Brush a baking sheet liberally with good, heatable olive oil and preheat the oven to 250°C (top and bottom heat). Knead the dough again by hand and roll it out on a floured board, roughly the size of the baking sheet, from the center outwards. The dough should be about 3 mm thick. Place the rolled out dough on the baking sheet and spread the tomatoes very thinly (this is important!). Sprinkle with oregano. Finely slice the chorizo ​​and spread it on the pizza. Tear the mozzarella into pieces by hand and sprinkle over the pizza. Bake on the second rack from the bottom for about 10 minutes. If you have a pizza stone, you can of course skip the baking on the baking sheet and instead form two round pizzas from the dough.