The Ultimate Pizza

• 1 teaspoon active dry yeast
• 78 cup lukewarm beer or 78 cup water
• 1 teaspoon clear honey
• 1 12 tablespoons extra virgin olive oil
• 1 12 teaspoons salt
• 34 lb strong flour, plus more
• strong flour, if necessary
• 1 cup sieved tomatoes
• 3 onions, sliced and slowly caramelised
• 5 ounces smoked pancetta, diced and crisped in a hot pan and drained
• 5 ounces chorizo sausage, diced and crisped in a hot pan and drained
• 1 mango, finely diced
• 2 green chilies, finely sliced
• 9 ounces cherry tomatoes, peeled
• 4 fresh mozzarella balls, cheeses each sliced into five
• 8 ounces parmesan cheese, grated
• 1 teaspoon dried oregano
• 20 black olives, pitted
• chili oil, to serve (optional)

1. For the dough: in a bowl, combine the yeast with the beer, honey, olive oil and salt.
2. Leave for 5 minutes at room temperature to activate the yeast, and then transfer to a food processor with the strong flour and process until the dough forms a ball.
3. The dough should be soft but not sticky.
4. If it is too sticky, add a little more flour and process for another couple of seconds.
5. Tip the dough onto a lightly floured work surface and knead thoroughly for 2 minutes, adding extra flour if necessary to form a smooth dough.
6. Transfer the dough to a lightly oiled bowl and turn to coat with oil.
7. Cover with a damp tea towel and allow to rise in a warm place for at least 1 hour.
8. until doubled in size,.
9. Preheat the oven to 445F.
10. Divide the dough into 4 and roll into balls.
11. Put on a lightly oiled baking tray, cover with a damp tea towel and leave to rest for 15 minutes.
12. Transfer the dough to a lightly floured surface and roll into rounds, each about 1/2in thick.
13. Spread 2 tbsp sieved tomatoes on the base of each dough round, leaving a 2 1/2in edge.
14. Spread the caramelised onions on top, followed by the, chorizo, mango, chili and cherry tomatoes.
15. Top with the mozzarella, parmesan, pancetta, oregano, olives and pepper.
16. Put on a baking tray and cook in the oven for 15-18 minutes, until crisp and bubbling.
17. Leave to cool for 2 minutes before serving, with a little chili oil if you like.

active dry yeast, water, clear honey, extra virgin olive oil, salt, flour, flour, tomatoes, onions, pancetta, chorizo sausage, mango, green chilies, tomatoes, mozzarella, parmesan cheese, oregano, black olives, chili oil

Taken from www.food.com/recipe/the-ultimate-pizza-236052 (may not work)