Recipe and photo courtesy of California Milk Advisory Board (realcaliforniamilk.com)
Makes 2 pizzas
The Pizza Dough:
15.22 oz. high gluten or bread flour
9.89 oz. cold water
0.05 oz. instant dry yeast
0.15 oz. diastatic malt (optional, but aids in browning)
0.38 oz. salt
0.30 oz. pork fat, room temperature
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 to 72 hours. When ready to use, allow to sit at room temperature for about 1 hour.
The Chorizo and Potatoes:
14 oz. bulk chorizo
14 oz. sliced Kennebec potatoes
Salt, as needed
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 par-cooked.
The Pickled Red Onions:
1 ½ c. apple cider vinegar
1 c. water
1 T. sugar
1 T. salt
2 garlic cloves, crushed
1 bay leaf
2 t. Mexican oregano
¼ t. whole black peppercorns
2 red onions, thinly sliced
The Toppings:
Extra Virgin Olive Oil, as needed
2 ½ c. Real California Oaxaca cheese, cut into pieces
1 c. Real California queso fresco cheese
1 c. Real California cotija cheese
6 oz. Real California crema Mexicana
2/3 c. Papalote salsa
½ c. cilantro leaves
To prepare the pizza:
Preheat oven to 500°F. Stretch one ball dough into an oblong shape to mimic the Mexican “huarache” 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, California)
Click Here for the Recipe for Mole Olé Pizza
Click Here for the Recipe for Poblano Corn Flatbread with California Crema