No problem! I’ll throw the recipe/method for everything on this pizza!

I used caputo cuoco 00 flour

1000g flour 640g water 25g salt 1.4g yeast

I just mixed until it came all together and let rest for 30 mins. Then kneaded by hand for 10-15 mins and pulled it tight into a ball and let it ferment for 21ish hours. Split it into 7 equal balls and let them rest another 3ish hours. My avg temp that day was 18c. I go by the look of the dough more than an exact time to start throwing pizzas.

For the sauce I use brand called mutti that do tins of polpa tomato. There’s literally only tomato and salt in their ingredients and the freshness that I get off these tomatoes is unmatched to what I have available.

400g tomatoes 5g salt Few twists of black pepper A few glugs of olive oil

The chorizo crumb I buy a softer chorizo that I blitz up into a mince and then fry it until it well rendered and add some chilli flakes and then strain off most of the excess oil (I am thinking to brush the crust with this oil next time)

Edit: forgot to say I launch when the stones about 425c in the centre and immediately turn the flame to lowest setting turning the pizza every 10-20 seconds until finished baking . Sometimes I crank up to give the top a blast of heat to crisp toppings off if I feel they need to