El Chaparrito Pizza (Jon & Vinny’s Dupe)

Chorizo • Asiago • Tomato • Red Onion • Cilantro • Crema • Oregano • Low-Moisture Mozzarella • Lime
Makes 2 pizzas (10–12 inches) | Serves 3–4

Ingredients

Dough (2 balls)

• 400 g bread flour (about 3¼ cups), plus more for dusting
  (or 360 g bread flour + 40 g all-purpose flour for slightly more tenderness)

• 248 g cool water (about 1 cup + 1 tbsp)

• 10 g fine sea salt (about 1¾ tsp)

• 1 g instant yeast (about ⅓ tsp)

• 8 g extra-virgin olive oil (about 2 tsp), plus more for containers and brushing

• 4 g sugar (about 1 tsp), optional but helpful for browning in home ovens

Tomato Base (for 2 pizzas)

• 180 g crushed canned tomatoes (about ¾ cup)

• 1 tbsp extra-virgin olive oil

• ½–¾ tsp fine sea salt, to taste

• Pinch crushed red pepper, optional

Toppings (for 2 pizzas)

• 170 g whole-milk mozzarella, (about 1½ cups)

• 50–60 g asiago, finely shredded (about ½ cup)

• 170–225 g fresh chorizo, crumbled (6–8 oz)

Finish (added after baking)

• ¼ small red onion, shaved paper-thin

• ⅓ cup Mexican crema
  (or sour cream loosened with 1–2 tsp milk/water + pinch salt)

• 1–2 limes, cut into wedges

• 1 loose handful cilantro leaves

• ½–1 tsp dried oregano, crushed between your fingers

• Flaky salt, optional

Method

Make the dough (best 24–72 hours ahead)

1. Mix. In a large bowl, combine the flour, yeast, and sugar (if using). Add the water and mix until no dry flour remains. Cover and rest 15 minutes.

2. Season and strengthen. Sprinkle in the salt and knead/fold until incorporated, then add the olive oil and knead/fold until the dough looks smoother and elastic, 3–6 minutes.

3. Bulk rest. Cover and let rest at room temperature 30 minutes.

4. Divide and ball. Divide into 2 equal pieces (about 230 g each). Shape into tight balls with smooth tops.

5. Cold ferment. Place in lightly oiled containers, cover, and refrigerate 24–72 hours.
   (48 hours is the sweet spot for flavor and texture.)

6. Bring to temperature. Remove dough from the refrigerator 2–3 hours before baking. Keep covered at room temperature until puffy and relaxed.

Prep the toppings

7. Make the tomato base. Stir together the crushed tomatoes, olive oil, salt, and a pinch of red pepper if using. Taste: it should be bright and lightly seasoned.

8. Cook the chorizo (recommended). In a skillet over medium heat, cook the crumbled chorizo until browned and just cooked through, 4–6 minutes. Drain on paper towels.
   (This keeps the pizza flavorful, not greasy.)

9. Ready the finish.

   • Shave the red onion very thin. For a cleaner bite, soak in ice water 10 minutes, then drain and pat dry.

   • Stir crema with a pinch of salt. Thin with a teaspoon or two of water/milk if needed so it drizzles easily.

   • Pick cilantro leaves and cut limes into wedges.

Bake (home oven method)

10. Heat the oven. Place a pizza steel or stone on the lowest rack. Preheat to 500–550°F for 45–60 minutes.

11. Stretch the dough. On a lightly floured surface, press one dough ball from the center outward, leaving a rim. Stretch to a 10–12-inch round.

12. Build. Transfer to a peel (or an upside-down sheet pan; parchment is fine if you’re learning).

• Spread half the tomato base over the dough, leaving a ½-inch border.

• Sprinkle mozzarella first, then asiago.

• Scatter half the chorizo evenly.

13. Bake. Launch onto the steel/stone and bake until the crust is deeply browned and the cheese is bubbling and lightly blistered, 7–10 minutes.
    (Optional: brush the crust edge with olive oil right when it comes out.)

14. Repeat with the second dough ball and remaining toppings.

Finish like El Chaparrito

15. Crema spiral. Drizzle crema in a spiral across the hot pizza.

16. Onion + herbs. Scatter shaved red onion and cilantro leaves over the top.

17. Oregano. Sprinkle with dried oregano, crushed between your fingers.

18. Lime. Squeeze ½ lime over the pizza right before slicing. Serve with extra lime wedges and (optional) a pinch of flaky salt.

Chef’s Notes

• Sauce discipline: Use less than you think—this pizza wants a bright tomato accent, not a wet blanket.

• Cheese balance: Asiago varies in saltiness. Start at 50 g and increase only if yours is mild.

• Texture target: Thin center, airy rim, crisp bottom. If your bottom isn’t crisp, preheat longer and bake directly on steel/stone (skip the pan).

• Chorizo choice: Fresh chorizo gives the closest result—browned before baking for punch without puddles.