Place the flour in a large bowl (or the bowl of a stand mixer). In a separate bowl, add the water, followed by the yeast, salt and olive oil. Mix and pour over the flour. Fit the mixer with the dough hook and mix on low to medium speed for 5 minutes or until all the ingredients are thoroughly combined and you have a smooth, silky dough with good elasticity. Tip: If you don't have a stand mixer, mix the ingredients with a wooden spoon or your hands, then knead by hand until a smooth dough forms, about 15 minutes.

Cover the bowl with a damp cloth or plastic wrap and leave it to proof on your kitchen counter at room temperature for 2 to 4 hours or until the dough has doubled in size. (If you prefer to cold proof the dough, refrigerate it for up to 72 hours, then remove it from the fridge at least a few hours before you cook it; allow the dough to return to room temperature before continuing the following steps.)

Place the dough onto a clean surface; using your dough scraper and a digital scale, divide it into roughly two 260-gram portions. Form each portion into a ball and place one (or if you have two pans, both) into a baking pan. Tip: Be sure to generously drizzle the bottom and sides of your baking pan with olive oil. This will help the pizza develop a nice crust and give the base a satisfying crunch!

Using the pads of your fingers, gently press the surface of the dough, shaping and pushing the dough into the corners to ‘dimple’ it. Cover the dough and leave it to rest for about 30 minutes.

Once the dough has relaxed and become more pliable, dimple it again using your fingers, continuing to push it towards the corners of the pan. You might need to repeat this step a few times to get the dough to cover the base of the pan completely.

While the dough rests, prepare your sauce. Set a pan over medium–low heat on the hob. Add the olive oil, followed by the diced onion. Cook, stirring regularly, for
8 to 10 minutes or until the onions have softened. Add the garlic, chilli pepper and tomato purée; let this simmer for 1 to 2 minutes. Add the chopped tomatoes and ground beef; cook, stirring occasionally, until the meat is brown but not crisp (it will cook more in the oven), about 5 minutes. Add oregano and season with salt and pepper, adding more if needed. Remove from the heat and set aside.

Sprinkle 25 grams of the mozzarella, 25 grams of the cheddar and 25 grams of the Gouda on top of the dough. Cover and leave the dough to rest for 30 minutes at room temperature.

After 10 minutes, fire up your oven and allow it to preheat for 15 to 20 minutes. Aim for 350 °C (660 °F) on your pizza stone. You can check this quickly, accurately and from a safe distance with an infrared thermometer.

Once the dough has finished resting, top it with about 350 grams of the sauce, followed by 25 grams of mozzarella, 25 grams of cheddar and 25 grams of Gouda. Make sure to sprinkle the cheese to the outer edges to add to that delicious crunch. If desired, add half of the thinly sliced chorizo and peppers on top of the cheese.

Turn the flame of the oven down to its lowest setting. Place the pan at the front of your oven so it’s not too close to the flame. Leave the oven door open while the pizza is cooking. Using oven gloves, rotate the pan every 2 minutes so the bottom bakes evenly as it draws heat from the stone. Bake the pizza for 10 to 15 minutes, depending on the thickness of the crust and the size of the pan being used.

Remove from the oven, slice and enjoy. Repeat the steps with the remaining pizza.