AL DENTE’S RULES OF PIZZAMAKING
- Buy the dough at DiLauro’s. If not possible, go to Casa del Pane on Milton. If you live in Syracuse, making your own is wasting pizza eating time.
- Refrigerate the dough until about 2 hours before using. Let stand at room temperature to rise a little.
- Corn meal on the bottom, but not too much.
- Pizzas don’t need to be round. Abstract and oblong are best.
- If possible, get The Wife to spread the dough.
Rule No. 5 is almost required around here. I’m awful at spreading dough. It might be the imprecise sausage fingers connected to my horse hoof hands. It’s more likely my impatience. Nonetheless, I always end up tearing the dough or having to repair little holes. The pizza always ends up with devil’s horns, with a pair of spikes protruding from one end. It’s awful.
A mid-week pizza is usually a doable thing, but I ran into an issue with my second rule. I wasn’t able to just pop home mid-afternoon to take out the dough, so instead I let it rise all day on the counter. It didn’t make much of a difference, unfortunately, as this dough from Case del Pane was remarkably stubborn to spread, even with the assistance of a rolling pin.
But enough about the dough. Why chorizo and manchego? Well, first, why not? Secondly, shredded manchego melts so effortlessly and delivers a beautifully nutty, rich flavor. Grating it stinks, but the payoff is well worth the effort.
WHAT WORKED: Manchego cheese, for starters. But, the caramelized onions really hit the spot here, adding depth to the base flavors of this pizza.
WHAT DIDN’T: I like to grab oven-hot pans without an oven mitt as if I have superhuman strength and resistance to heat. It’s by the grace of God that I haven’t injured myself seriously.
EASE OF PREPARATION: Pretty easy.
BEST FOR: Mid-week dinner or for football Sunday when you’re going homemade. When your friends go on and on about heirloom tomatoes and buffalo mozzarella, you can shame them with chorizo and manchego.
SERVE WITH: An oven mitt. Ha. No, seriously, serve with nothing. And try to save a piece or two for the next day because an evening in the fridge lets all of the flavors settle and marry.