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Friday, May 24, 2024

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


I’m all the time excited to come upon a recipe for a pizza we haven’t tried!  I really like our wood-burning Ooni pizza oven, however we get in a rut with the identical outdated toppings, time after time.  This Portuguese pizza was a welcomed twist on traditional wood-fired pizza. 

An Ooni pizza with Portuguese chourico and cheese on a cutting board.An Ooni pizza with Portuguese chourico and cheese on a cutting board.

I’ll say that my greatest hurdle with wood-fired pizzas is sustaining the hearth so the oven temperature stays constant. This pizza fires at 600°F, so it’s a bit extra forgiving than the excessive temperatures that offer you little or no room for error. 

The dough was very simple to work with, in contrast to another doughs I’ve tried which can be so sticky they received’t slide off the peel. Talking of the dough, belief the method. It’s ugly and shaggy at first, nevertheless it comes collectively, I promise – resist the urge so as to add water. I ended up bulk fermenting my dough for about 20 hours within the fridge, it doubled fantastically. 

As for my toppings, I went with the creamy and nutty Manchego cheese, and wasn’t in any respect sorry. I ended up with the ability to discover floor Portuguese chouriço (seasoned with garlic and paprika), that labored effectively. I positively suggest looking down chouriço in any type, in case you can. The flavour profile of the real Portuguese sausage takes the pie to a complete new stage. 

I usually make my very own sauce, however for this pie, I went with the beneficial Rao’s pizza sauce. It was a stunning sauce with a touch of sweetness that we loved. As for the lemon, I grated a bit over the pizzas as quickly as they got here out of the oven for a vibrant trace of acid. 

The pizza is profitable and delicious as is, however my household craves the warmth. I had some Portuguese piri piri scorching sauce readily available, so we drizzled it excessive proper earlier than consuming, which added the kick we had been in search of. 

This was one in every of my most profitable wood-fired pizza periods. I credit score the dough. This shall 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, little doubt!

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