Bottom: Sift the flour with the salt and dry yeast. Then you make a pit in the middle where you pour the oil. Pull the flour towards the core and gradually add water. Knead the dough with your hands for ten minutes. Grease a bowl with a little neutral oil – rapeseed or sunflower oil – and place the dough on it. Cover with plastic and/or a towel and let rise for at least an hour. After lifting, push or roll it as thin as possible.
Pizza Sauce: Put the tomatoes in a pan of boiling water for a few minutes (cut a cross in each tomato with a sharp knife to remove the skin more easily). Quickly put them in cold water for two to three minutes. Remove the skin, cut them in 4, and remove the moist flesh and seeds. Brown the garlic and the shallots with the spring onion oil, the white wine and the tomato purée in a heavy-bottomed pan. After four to five minutes, add the tomatoes, spices, basil, honey and sugar. Cook in the pan for 30 to 50 minutes. If desired, the sauce can be poured into a bowl and poured with a hand mixer to the desired consistency, then returned to the pan for another half hour of cooking. Pour the sauce back into the bowl and set aside.
Pizza: Spread the sauce, cheese, chorizo sausages, delicate red onion and bell pepper on the bottom. Cook over high heat until fully cooked. High heat gives the crispiest bottom. At 230 degrees, it takes eight to nine minutes. Stay tuned – he gives the best advice for good results.
Spring onion oil: Chop the green of a bunch of spring onions and pass it through a hand mixer with 3-4 dl of neutral oil. Add a little salt and cook for a minute. Whisk while heating, strain until only a smooth oil remains. Let cool to room temperature and pour into a spray bottle or small carafe.
Marinated candied red onions: Remove the outer layer, put the onion in a brine of 1 part red wine vinegar, 1 part apple juice, 1 part water, 1 part sugar and 1 part /2 part liquid honey. Bring to a boil and leave over medium heat for 30 to 40 minutes. Divide the onions in half and spread over the top of the pizza.
Pepperoni powder: Pepperoni slices are baked at 180 degrees for about 30 minutes. Let them dry on parchment paper, wipe off the oil and grind them into a fine powder in a blender or with a hand mixer.
The sauce lasts for more than one pizza. It is best fresh, but can also be frozen.