Ooni Pizza with Portuguese Sausage and Cheese – Leite’s Culinaria

I’m all the time excited to bump into a recipe for a pizza we haven’t attempted!  I really like our wood-burning Ooni pizza oven, however we get in a rut with the similar outdated toppings, time after time.  This Portuguese pizza used to be a welcomed twist on vintage wood-fired pizza. 

I will be able to say that my greatest hurdle with wood-fired pizzas is keeping up the hearth so the oven temperature stays constant. This pizza fires at 600°F, so it’s just a little extra forgiving than the top temperatures that provide you with little or no room for error. 

The dough used to be really easy to paintings with, not like every other doughs I’ve attempted which might be so sticky they gained’t slide off the peel. Talking of the dough, consider the method. It’s unpleasant and shaggy in the beginning, nevertheless it comes in combination, I promise – withstand the urge so as to add water. I finished up bulk fermenting my dough for roughly 20 hours within the refrigerator, it doubled superbly. 

As for my toppings, I went with the creamy and nutty Manchego cheese, and wasn’t in any respect sorry. I finished up with the ability to in finding flooring Portuguese chouriço (seasoned with garlic and paprika), that labored neatly. I indisputably counsel removing chouriço in any shape, if you’ll be able to. The flavour profile of the real Portuguese sausage takes the pie to a complete new degree. 

I usually make my very own sauce, however for this pie, I went with the really useful Rao’s pizza sauce. It used to be an attractive sauce with a touch of sweetness that we loved. As for the lemon, I grated just a little over the pizzas once they got here out of the oven for a vibrant trace of acid. 

The pizza is a hit and delicious as is, however my circle of relatives craves the warmth. I had some Portuguese piri piri sizzling sauce readily available, so we drizzled it excessive proper sooner than consuming, which added the kick we have been searching for. 

This used to be one among my maximum a hit wood-fired pizza periods. I credit score the dough. This can be my go-to dough recipe from right here on out. And the Portuguese toppings are completely being positioned in our common pizza-topping rotation, undoubtedly!