dragon fire pizza



    • 1-3/4 to 2-1/4 cups all-purpose flour
    • 1 (2-1/4 teaspoons)
    • 1-1/2 teaspoons sugar

    • 3/4 teaspoons coffee salt
    • 1 teaspoon red chili powder
    • 2/ 3 cups very hot water (120° to 130°F)*
    • 3 tablespoons oil
    • Spices
    • 1/4 cup pizza sauce
    • 1/4 cup hot sauce

    • 8 ounces chorizo​​​​Or spicy Italian sausage, cooked and crumbled
    • 1/2 cup chopped onion
    • 12 to 15 slices canned jalapeno peppers
    • 2 cups (8 ounces) chopped pepper jack cheese


    1. Preheat the oven to 425°F.
    2. Combine 1 cup flour, undissolved yeast, sugar, salt, and crushed red pepper in a large bowl. Add very hot water and oil; Mix until well combined, about 1 minute. Gradually add the remaining flour until a soft dough forms.

    1. The dough should form a ball and be slightly sticky.Knead on a floured surface for about 4 minutes**, adding flour if necessary, until the dough is smooth and elastic. (If not using pizza yeast, cover the dough and let it rest for 10 minutes.)

      With floured hands, rub the dough to fill a pizza pan or a greased baking pan.

    2. Mix pizza sauce and hot sauce; spread on the skin. Top with sausage, onions and jalapeno peppers. Sprinkle with cheese.
    3. Bake on the lowest level of the oven for 12-15 minutes, until the cheese is golden brown and the crust is golden brown.

      *If you don’t have a thermometer, the water should feel very hot.
      **To knead the dough, add enough flour to the dough and your hands to prevent the dough from sticking. Roll out the dough and fold it over itself.

    4. Use your heels to push the dough away in a rolling motion. Rotate the dough a quarter turn and repeat the folding, pushing, and twisting process. Not.

    1. Continue processing the dough until it is smooth and elastic.If the dough is too sticky, add a little more flour and continue to work the flour until a ball of dough forms.
    2. Recipe Note: Bake the dough into a 9-inch thick pizza. Extend cooking time to 20 minutes.
    3. Enjoy

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