Chorizo Pizza with Cranberries (Print Version)

# Ingredients:

→ Main Ingredients

01 - 285g pizza dough (10 oz)
02 - 1/3 cup pizza sauce
03 - 12 thin slices of Spanish chorizo or spicy salami/paprika salami
04 - 1/4 cup dried cranberries
05 - 1 1/4 cups shredded smoked cheese

→ Additional

06 - 1 tablespoon olive oil, for brushing the edges of the dough
07 - Semolina flour and regular flour, for working with the pizza dough (optional)

# Instructions:

01 - Turn on the oven and set it to its highest temperature (570°F/300°C). If available, use the convection setting. Preheat the pizza stone (if using) for at least 30 minutes.
02 - Grate the cheese using the large holes of a box grater. Soak the cranberries in water for 10 minutes, then dry them with paper towels.
03 - Generously flour your pizza peel with a mix of semolina and regular flour. Flour your hands and gently stretch the dough into a circle, placing it on the peel. Do not use a rolling pin. Stretch it with your fists or gently pull with your fingers until it fits the peel.
04 - Brush the edges of the dough with olive oil, ensuring no oil drips onto the peel.
05 - Spread a small amount of pizza sauce onto the dough with a circular motion, starting from the center and leaving a border around the edges.
06 - Top the pizza with chorizo slices, then cranberries, and sprinkle the shredded smoked cheese evenly on top.
07 - Ensure the pizza can slide easily off the peel. If it sticks, lift the edges and sprinkle more of the flour mixture underneath.
08 - Carefully slide the pizza onto the preheated baking stone in the oven. Bake for 5-6 minutes or until the crust is nicely browned.
09 - Remove the pizza from the oven using a metal paddle and transfer to a cutting board. Slice and enjoy.

# Notes:

01 - Using a wooden pizza peel generally works better than metal for transferring the dough.
02 - Make sure the pizza peel is well-sprinkled with flour and semolina for ease of transfer.
03 - Cold or cool pizza sauce and toppings work better to prevent sticking.
04 - For a pre-bake method, bake the dough with just the sauce for 3-4 minutes before adding toppings.

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