Pour warm water into the bowl of a stand mixer. Sprinkle yeast over the top and allow to set for 5 minutes. Combine flour and 1 teaspoon salt together in a bowl. Add to proofed yeast. Add in 1 tablespoon olive oil. Use a dough hook on medium speed until the dough just comes together.

Turn the mixer down to slow speed and allow to mix until a smooth ball forms, about 5 minutes. Place dough in a bowl rubbed with a little olive oil, cover tightly with saran wrap. Let rise in a warm, dark place for 40 minutes – 1 hour or until it has doubled in size.

I put mine in a kitchen cabinet. Once it has doubled in size, punch the dough to release the air bubbles. On a lightly floured surface roll out the dough to a circle shape. Preheat the oven to 430 degrees.

In a small sauce pan cook tomato sauce, cumin, garlic and chili powder. Stir. Bring to a boil and reduce to simmer while you’re cooking the chorizo and onions.

Cook the chorizo and onions together in the cast iron skillet until the chorizo is cooked through and the onions are browned and softened. Transfer to a plate. Set aside.

Leave the cast iron skillet on the burner and carefully place the dough into the skillet. Press up on the sides and just a little over the rim. Rub olive oil over the crust and quickly pour on the tomato sauce.

Sprinkle the cheese over the top. Top with chorizo and onions. Continue to cook on burner over medium heat for another 3 minutes. Transfer to the preheated oven and continue to cook for 12 -15 minutes or until cheese is melted and crust has browned.

Remove from the oven, top with sliced avocado and cilantro. Carefully loosen the pizza from the pan and use a spatula or turner to carefully transfer the pizza to a cutting board. Slice and serve immediately.

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Tom Cooper | Elite.