10 g/2 tsp yeast
3 1/2 dl/1 1/2 cup tepid water
250 g/1 3/4 cup coarse semolina flour
250 g/1 3/4 cup strong wheat flour
2 TBSP olive oil
2 tsp salt
1-2 large squash (green and yellow)
1 tsp salt
3 TBSP olive oil
1-2 garlic cloves (optional)
100 g/ 1 cup grated parmesan cheese
Prepare the dough: Mix everything together and knead the dough in a machine or by hand for about 5 minutes. Add more flour if needed. Put the dough in a bowl brushed with olive oil, cover it and let it sit on the kitchen table for 1-2 hours.
Wash the squash, split them in half lengthwise and scrape out the seeds and soft flesh. Grate the squash coarsely and toss with salt in a large bowl. Let it sit on the kitchen table for 1 hour.
Put the grated squash in a colander and press/squeeze excess water of.
Toss the grated squash with olive oil, minced garlic (if using), about half of the cheese and freshly ground black pepper.
Place a baking stone or baking sheet in the oven and heat it to 250 degrees C (485 degrees F).
Divide the dough in two and roll them to the thickness you like. Put the pizzas on two sheets of baking paper. Spread the squash mixture evenly on the two pizzas. Sprinkle with shredded chorizo if using and the rest of the parmesan cheese.
Place the pizzas on the hot baking stone/baking sheet and let them bake for about 12-15 minutes.