Smoked Chorizo Pizza!

• Take your pork and pat it dryyyy, cube it, and freeze for 30 minutes to firm up before grinding.
• Mix the rub and pink curing salt together.
• Grind the chilled pork twice using a coarse die.
• Add the rub mix and cure to the ground pork, mixing evenly with your hands.
• Pour in 1 cup cold water and mix with your hands for about 5 minutes, until the mixture is tacky and sticky.
• Case the sausage into links (about 4 at a time) and tie butcher style. Repeat until finished.
• Place cased links on a wire rack in the fridge, uncovered, overnight.
• The next day, hang links in a pellet grill on the top shelf. Fill a smoke tube with pellets and cold smoke the chorizo for 4–5 hours.
• Hang the sausages at room temperature for 2–3 days to lose moisture and firm up.
• To finish, cook sausages by slowly smoking at 185°F until internal temperature reaches 150°F (about 45 minutes).
• Place sausages into an ice bath to cool rapidly.
• Slice into thin coins for pizza topping.

Making the Pizza Dough

• In the stand mixer bowl, combine water, sugar, and yeast. Mix to activate.
• Add bread flour and diastatic malt powder. Mix until just combined.
• Let dough rest (autolyse) for 20 minutes.
• Add remaining ingredients: salt and oil. Knead for 6–10 minutes.
• Place dough in a greased bowl, cover, and let rise for 30 minutes.
• Perform stretch-and-folds a few times, then cover and rest. Repeat over 2 hours.
• Divide into 4 equal dough balls, cover, and cold ferment in the fridge for 1–2 days.

Making the Pizza Sauce

• In a bowl, mix Cento All in One tomatoes with salt, sugar, oregano, and garlic until smooth.

Assembling the Pizza

• Remove pizza dough from the fridge and allow it to come to room temperature for 1 hour. • Flour your dough ball and stretch into a pizza shape. • Spread on a thin layer of sauce. • Top with shredded mozzarella, sliced chorizo coins, red onion, and jalapeños. • Bake in a pizza oven until the crust is browned and toppings are cooked to your desired doneness.