What type of chorizo is best to use for this pizza?
In this recipe, we use dry chorizo that slices up like salami or pepperoni. It is generally spicy, garlicky, and dark red. You can find it at most grocery stores or butcher shops.
Homemade Pizza Dough vs. Prebaked Pizza Dough
Homemade Pizza Dough
- Advantages:
- Customizable: You can adjust the dough according to your preference for thickness, flavor, and texture.
- Freshness: Freshly made dough offers a unique taste and aroma that are hard to replicate with store-bought varieties.
- Considerations:
- Time-Consuming: Making dough from scratch requires additional time for kneading and allowing the dough to rise. *If you make a batch of homemade pizza dough you will have leftover bases for freezing.
Prebaked Pizza Dough
- Advantages:
- Convenience: Prebaked dough is ready to use, saving time and effort.
- Consistent Results: Since the dough is already partially baked, you’re more likely to get a consistent texture each time.
- Considerations:
- Less Customizable: You’re limited to the thickness and flavor profile of the prebaked dough available in stores.
- Shelf Life: These can sometimes include preservatives, and it’s important to use them before the expiration date for best quality.
How to Use: If you’re using pre-baked pizza dough, you can usually skip the pre-baking stage. Just add your sauce and toppings to the prebaked crust and adjust the cooking time as needed (usually it’s less). Read the package instructions for any specific baking requirements.
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