I’m all the time excited to come across a recipe for a pizza we haven’t tried! I really like our wood-burning Ooni pizza oven, however we get in a rut with the identical outdated toppings, time after time. This Portuguese pizza was a welcomed twist on traditional wood-fired pizza.
I’ll say that my greatest hurdle with wood-fired pizzas is sustaining the hearth so the oven temperature stays constant. This pizza fires at 600°F, so it’s a bit extra forgiving than the excessive temperatures that offer you little or no room for error.
The dough was very straightforward to work with, in contrast to another doughs I’ve tried which can be so sticky they gained’t slide off the peel. Talking of the dough, belief the method. It’s ugly and shaggy at first, however it comes collectively, I promise – resist the urge so as to add water. I ended up bulk fermenting my dough for about 20 hours within the fridge, it doubled superbly.
As for my toppings, I went with the creamy and nutty Manchego cheese, and wasn’t in any respect sorry. I ended up having the ability to discover floor Portuguese chouriço (seasoned with garlic and paprika), that labored effectively. I undoubtedly suggest searching down chouriço in any type, in the event you can. The flavour profile of the real Portuguese sausage takes the pie to an entire new stage.
I usually make my very own sauce, however for this pie, I went with the advisable Rao’s pizza sauce. It was a stunning sauce with a touch of sweetness that we loved. As for the lemon, I grated a bit over the pizzas as quickly as they got here out of the oven for a vivid trace of acid.
The pizza is profitable and delicious as is, however my household craves the warmth. I had some Portuguese piri piri sizzling sauce available, so we drizzled it excessive proper earlier than consuming, which added the kick we had been on the lookout for.
This was one among my most profitable wood-fired pizza periods. I credit score the dough. This might be my go-to dough recipe from right here on out. And the Portuguese toppings are completely being positioned in our common pizza-topping rotation, little doubt!
