I’m all the time excited to encounter a recipe for a pizza we haven’t tried! I like our wood-burning Ooni pizza oven, however we get in a rut with the identical outdated toppings, time after time.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 largest 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 provide you with little or no room for error.
The dough was very straightforward to work with, not like another doughs I’ve tried which are so sticky they received’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 properly. I undoubtedly suggest looking down chouriço in any type, in case you can. The flavour profile of the real Portuguese sausage takes the pie to an entire new stage.
I sometimes make my very own sauce, however for this pie, I went with the really helpful Rao’s pizza sauce. It was a beautiful 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 readily available, so we drizzled it excessive proper earlier than consuming, which added the kick we had been in search of.
This was one among my most profitable wood-fired pizza classes. I credit score the dough. This will likely 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!
