el Matador Pizza!
  Hungry!? 

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This delicious pizza pie was engineered the good ol' fashion down home way 'tween me and my lady this past V-day.

It starts off with some Simple Dough:

• 1 and 2/3 cup unbleached all-purpose (or bread) flour, plus extra for sprinklin'
  
• 1/2 tsp salt
  
• 1/4 oz (1 standard package) active dry yeast
  
• 2 tbsp olive oil
  
• 1/2 cup tepid water
  
  

  Feelin' that jazz, go ahead and mix the flour, salt and yeast together in a large bowl.
  
  

  Make a li'l well in the center and add the oil and water, gradually working in the flour from the sides to make a soft dough.
  
  

  If the stuff is just way too sticky, sprinkle it with a li'l more flour, but make sure the dough is still pliable and smooth.
  
                                      You best not be dryin' that shit out, ya hear?
  
  

  Transfer dough onto a lightly floured surface and knead for 10 minutes, 'til that dough is smoooth and elastic.
  
  

  Rub some oil over the surface of dough and return to bowl.  Cover with a clean cloth (or paper towel) and leave for 1 hour.
  
  

  Now that your dough has doubled in size, move it to a lightly floured surface and knead for a couple more minutes. 
  
  

  Roll that shit out into your desired pizza size (10 - 12 inches will suffice for this recipe)... should sport a thin crust.
  
  
        Here's a shot of my dumbass fucking up the dough...
            I got a righteous testicle lashing for this one!
  
                     
  
  Notice those nearly see-through spots where the dough is uber thin?
                              ...Yea, try to avoid that!

From there, we'll need to get goin' on our Fiery Tomato Sauce:

• 29 oz (3 and 1/2 cups - one large can) canned tomato sauce or puree
  
• 2 tbsp olive oil
  
• 3 cloves garlic, finely chopped (or pasted with salt)
  
• Handful of basil leaves, torn
  
• 1/4 - 1 teaspoon hot pepper flakes (how hot you want it?)
  
• 1/2 teaspoon sugar
  
• Salt & freshly ground black pepper
  
    This will make about 2 cups of sauce, enough for two large pizzas.

  Put the tomatoes, oil, garlic, basil, pepper flakes & sugar into saucepan and salt & pepp to taste.
  
  

  Bring to a boil and partially cover with a lid. 
  
  

  Reduce heat and simmer gently, stirring ocassionally for 30 - 60 minutes, until the sauce is dark red and reduced by half.
  
  

  Taste and adjust seasoning if necessary, cover with lid and let cool slightly before using.
  
                     

Now we can focus on the actual construction of the Matador Pizza:

• 2 tbsp olive oil
  
• 1 cup fiery tomato sauce
  
• 1 red bell pepper, seeded and sliced
  
• 8 oz. chorizo sausage (the hard kind), cut into thick slices
  
• 6 oz. Manchego cheese, thinly sliced (add some extra mozzarella if you want massive cheesyness without the massive expense)
  
• 12 black Spanish (or Kalamata) olives
  
• Salt & freshly ground black pepper
  
  

  Preheat oven to 400°F and gather all of the above action, then take your rolled out dough and brush with 1 tbsp olive oil.
  
  

  You should have the idea by now... Just spread that tomato sauce and throw the pepper, chorizo, cheese & olives on top.
  
                     
  
  

  Sprinkle the pizza with remaining oil, salt and plenty of black pepper.
  
  Carefully move the pizza to your pre-heated pizza stone or baking sheet and letting it cook at 400°F for 20 - 25 minutes!
  (we prepared the pizza on a cool baking sheet 'cause we didn't think we could move the thing safely and it worked out just fine!)

Pig out!!