- Queso Melt Pizza Pizza Crust
- 2.2 lbs. Bread Flour
- 1.3 lbs Warm Water
- 2 oz Olive Oil Extra Virgin
- 0.5 oz Yeast Instant
- 0.7 oz Sugar granulated
- 0.5 oz Sea Salt Method
- 2.5 oz Queso Melt Chipotle
- 3 oz Queso Melt Plain
- 1 oz Sun Dried Tomato
- 4 oz Chorizo pre Sliced
- 1.5 oz Black Olives
- Arugula Garnish
- Olive Oil EVO Drizzles
- 1/4 oz Diced Jalapeno Pepper Julienne Cut Poblano Peppers
- 1/4 oz Red Bell Peppers Oregano Leaves to Taste
Preheat the oven to 450F. with a pizza stone
Mix the sugar, warm water and yeast in the mixing bowl. let it sit for 5-6 minutes.
Slowly add the Flour, Salt and Olive oil. mix at low speed with the dough hook until the dough is smooth, elastic and comes of the side of the mixing Bowl.
Portion and bench proof for 30 minutes. Shape and top the Pizza
Chefs Tip: A good Quality Frozen Pizza Dough or Naan Bread is optional
Use a pastry bag to evening spread Queso-Melt across your pizza. Add toppings and bake for 15-20 minutes. Top with Arugula garnish.