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Super Chorizo Con Papa Pizza



Pizza Dough: – 15.22 ounces high gluten or bread flour – 9.89 ounces cold water – 0.05 ounce instant dry yeast – 0.15 ounce diastatic malt* – 0.38 ounce salt – 0.30 ounce pork fat, room temperature – *optional but aids in browning Chorizo and Potatoes: – 14 ounces bulk chorizo – 14 ounces sliced Kennebec potatoes – Salt, as needed Pickled Red Onions: – 1 ½ cups apple cider vinegar – 1 cup water – 1 tablespoon sugar – 1 tablespoon salt – 2 garlic cloves, crushed – 1 bay leaf – 2 teaspoons Mexican oregano – ¼ teaspoon whole black peppercorns – 2 red onions, thinly sliced Toppings: – Extra Virgin Olive Oil, as needed – 2 1/2 cups Real California Oaxaca cheese, cut into pieces – 1 cup Real California queso fresco cheese – 1 cup Real California cotija cheese – 6 ounces Real California crema mexicana – 2/3 cup Papalote salsa – 1/2 cup cilantro leaves
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To prepare Pizza Dough, place flour, water, yeast and diastatic malt, if using, in stand mixer with dough hook attached. Mix on low speed for 5 minutes. Add salt and oil and mix for an additional 3 to 5 minutes, until dough looks elastic and smooth. You can also employ the “window pane” test to ensure proper gluten development. Remove dough from mixer and allow to rest for 20 minutes. Divide dough in 2 and form dough balls. Place in lightly oiled container, cover and let proof in the refrigerator for 48-72 hours. When ready to use, allow to sit at room temperature for about 1 hour.

To prepare Chorizo and Potatoes, cook chorizo in frying pan over medium heat, breaking up as it cooks. Cook until crispy. Separate fat and reserve for cooking potatoes. Peel and slice potatoes. Toss with rendered chorizo fat and season with salt. Roast at 400°F until parcooked.

To prepare Pizza, preheat oven to 500°F. Stretch one ball dough into an oblong shape to mimic the Mexican “hurache” dish. Drizzle dough with olive oil. Top with 1 ¼ cups Oaxaca cheese. Layer over half of par cooked potatoes, then half of crispy chorizo. Bake approximately 8 minutes, until pizza is golden brown and evenly cooked. Remove from oven and put on a wire rack so bottom does not become soggy. Crumble ½ cup queso fresco and ½ cup cotija evenly over pizza. Top evenly with Pickled Red Onion. Diagonally drizzle 3 ounces crema Mexicana. Then in opposite diagonal, drizzle 1/3 cup salsa. Finally, top with ¼ cup whole cilantro leaves.

Recipe developed by Lars Smith, State of Mind Public House and Pizzeria, Los Altos, CA

Per Order:

Makes 2 pizzas