📖 Instructions

1. Get started by preheating your oven to a blazing 450°F (232°C). This high heat helps to crisp up the crust and meld all the flavors together beautifully. Place your pizza stone or baking sheet in the oven while it preheats; this helps ensure a super crispy bottom.
2. In a large bowl, whisk together the warm water, sugar (or honey!), and yeast. Let this mixture sit for about 5-10 minutes, or until it gets nice and frothy. This step is crucial because it proves that your yeast is alive and kicking, which is essential for a good rise.
3. Add the olive oil and salt to the yeast mixture. Gradually add the flour, mixing until a shaggy dough forms. Don't dump all the flour in at once; add it little by little until the dough just comes together. This prevents you from adding too much flour and ending up with a dry, tough crust.
4. Turn the dough out onto a lightly floured surface and knead it for about 5-7 minutes, until it's smooth and elastic. If the dough is too sticky, add a little more flour, one tablespoon at a time. Kneading develops the gluten, which gives the crust its chewiness.
5. Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a damp towel and let it rise in a warm place for about an hour, or until doubled in size. Patience is key here! The longer the dough rises, the more flavorful it will be.
6. While the dough is rising, prepare your toppings. Drain the sauerkraut thoroughly and give it a rough chop if the strands are very long. Remove the chorizo from its casing and crumble it. Grate your Gruyère cheese. Having everything ready to go makes assembly a breeze.
7. Once the dough has doubled, punch it down gently to release the air. Turn it out onto a lightly floured surface and roll it out into a 12-inch circle (or whatever shape you like!).
8. Carefully transfer the rolled-out dough to the preheated pizza stone or baking sheet. If you're using a pizza peel, dust it with cornmeal to prevent sticking.
9. Brush the crust lightly with olive oil. Spread a thin layer of Dijon mustard over the crust. Don't overdo it with the mustard; you just want a hint of that tangy flavor.
10. Sprinkle the grated Gruyère cheese evenly over the mustard. Distribute the sauerkraut and crumbled chorizo over the cheese. Don't be shy with the toppings, but don't overload the pizza either. You want everything to cook evenly.
11. Bake the pizza in the preheated oven for 12-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly. Keep a close eye on it; ovens can vary, and you don't want to burn the crust.
12. Remove the pizza from the oven and let it cool for a few minutes before slicing. Garnish with fresh parsley, if desired. Slice, serve, and enjoy this unique and flavorful pizza!