Some pizzas demand your attention the moment they hit the heat. The deep, smoky aroma of chorizo, the golden melt of manchego, and the scent of wood fire combine to create something that feels both rustic and refined.
This pizza brings together the bold spirit of Spain and the precision of Italian technique — a marriage of fire, spice and craft. It is rich, savoury and full of soul, cooked to perfection in an Alfa Forni pizza oven where every flicker of flame enhances the flavour.
The Biga Foundation
Every great pizza begins with an exceptional base. The long fermented biga dough provides lightness, structure and depth of flavour, making it the perfect partner for smoky chorizo and sharp manchego.
For perfect results, follow our full guide here:
👉 The Art of Pizza The 72 Hour Biga Dough
The Ingredients Smoke, Spice and Heat
San Marzano Tomatoes: Crushed by hand for a smooth, naturally sweet sauce that balances the spice of the chorizo.
Chorizo: Thinly sliced, preferably picante for that deep smoky heat.
Manchego Cheese: Aged and nutty, it melts into a creamy layer of richness.
Smoked Paprika: Just a touch to amplify the chorizo’s warmth.
Fresh Parsley: Chopped and sprinkled after baking for brightness.
Capezzana Extra Virgin Olive Oil: A final drizzle to enhance the flavour and sheen.
Method The Art of Technique
Prepare the Dough
Use your 72 hour biga dough and allow it to come to room temperature for five to six hours before shaping. The dough should feel soft, elastic and full of air.
Shape the Base
Dust your work surface with fine semolina. Stretch gently from the centre, leaving a thick edge to form the cornicione.
Create the Sauce
Crush the San Marzano tomatoes by hand with a pinch of sea salt and a drizzle of Capezzana olive oil. Spread a thin layer evenly across the base.
Add the Toppings
Arrange slices of chorizo evenly over the sauce, followed by grated manchego cheese. Lightly dust with smoked paprika.
Preheat and Check Temperature
Fire your Alfa Forni Pizza Oven to 420°C.
Use your ETI Infrared Thermometer to check that the stone has reached the perfect temperature before baking.
Bake with Precision
Using your Alfa Peel Set, launch the pizza onto the hot stone.
Bake for 60 to 90 seconds, turning as needed until the edges are golden and the chorizo begins to crisp at the edges.
Finish and Serve
Once baked, drizzle with Capezzana Olive Oil and scatter with chopped parsley. Serve immediately while the cheese is still molten and the crust blistered from the fire.
The Art of Balance
This pizza captures everything that makes fire cooking so exciting. The heat intensifies the chorizo’s spice, the manchego melts into a savoury blanket, and the smoky flavour of the oven transforms simple ingredients into something unforgettable.
It is bold, authentic and full of life — the kind of pizza that lingers in memory long after the last slice is gone.
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The Art of Pizza – Chorizo and Manchego
🍕 The Art of Pizza Chorizo and Manchego
The fire and soul of Spain
Some pizzas demand your attention the moment they hit the heat. The deep, smoky aroma of chorizo, the golden melt of manchego, and the scent of wood fire combine to create something that feels both rustic and refined.
This pizza brings together the bold spirit of Spain and the precision of Italian technique — a marriage of fire, spice and craft. It is rich, savoury and full of soul, cooked to perfection in an Alfa Forni pizza oven where every flicker of flame enhances the flavour.
The Biga Foundation
Every great pizza begins with an exceptional base. The long fermented biga dough provides lightness, structure and depth of flavour, making it the perfect partner for smoky chorizo and sharp manchego.
For perfect results, follow our full guide here:
👉 The Art of Pizza The 72 Hour Biga Dough
The Ingredients Smoke, Spice and Heat
Method The Art of Technique
Use your 72 hour biga dough and allow it to come to room temperature for five to six hours before shaping. The dough should feel soft, elastic and full of air.
Dust your work surface with fine semolina. Stretch gently from the centre, leaving a thick edge to form the cornicione.
Crush the San Marzano tomatoes by hand with a pinch of sea salt and a drizzle of Capezzana olive oil. Spread a thin layer evenly across the base.
Arrange slices of chorizo evenly over the sauce, followed by grated manchego cheese. Lightly dust with smoked paprika.
Fire your Alfa Forni Pizza Oven to 420°C.
Use your ETI Infrared Thermometer to check that the stone has reached the perfect temperature before baking.
Using your Alfa Peel Set, launch the pizza onto the hot stone.
Bake for 60 to 90 seconds, turning as needed until the edges are golden and the chorizo begins to crisp at the edges.
Once baked, drizzle with Capezzana Olive Oil and scatter with chopped parsley. Serve immediately while the cheese is still molten and the crust blistered from the fire.
The Art of Balance
This pizza captures everything that makes fire cooking so exciting. The heat intensifies the chorizo’s spice, the manchego melts into a savoury blanket, and the smoky flavour of the oven transforms simple ingredients into something unforgettable.
It is bold, authentic and full of life — the kind of pizza that lingers in memory long after the last slice is gone.
Make it with EatAlfresco
Create your own masterpiece with:
🔥 The Alfa Forni Pizza Oven Collection
🔥 The Alfa Peel Set
🔥 The ETI Infrared Thermometer
🔥 The Capezzana Extra Virgin Olive Oil
Alfa Forni pizza ovens | Flamery Asado grills | Beefer grill | Konro grills UK | Pujadas charcoal ovens | Blastcool outdoor fridges
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