Make the pizza dough in a bread maker, checking your machine can handle the quantity of flour first. Add the water, oil, sugar, flour, salt and finally the yeast. Use the dough or pizza setting. The machine will mix and prove the dough. See notes for how to make by hand.
Preheat the oven to highest temperature and heat the pizza steel or stone if using for 45 minutes.
Remove the casing from the sausages and dry fry in a non-stick fryling pan until nicely browned, breaking them up with the back of a wooden spoon. Set aside.
Remove the casing from the chorizo and slice into disks. Dry fry for a couple of minutes and set aside.
In the same pan, fry the onion and pepper for 5 minutes until slightly softened.
Spread greaseproof baking paper over your worktop and sprinkle with semolina. Cut your dough in half and keep any you are not using in a an oiled bowl. Roll the dough out to a circle slightly smaller than the peel.
Spread the salsa over the base and sprinkle with the grated mozzarella.
Spread the onion, peppers and mozzarella pears over the top. Top with the sausage and chorizo and sprinkle with a little paprika. Add a drizzle of oiive oil. Transfer onto the combi peel.
Transfer from the peel onto the pizza steel and cook for 8-10 minutes.
Served topped with a little rocket.
To make the dough by hand: put the flour and salt in a large bowl and mix together. Put the water, yeast, sugar and oil in a measuring jug and stir together. Gradually add the wet ingredients to the flour and mix together with a wooden spoon. Tip the dough onto a floured surface and knead for 10 minutes until the dough is smooth and elastic. Form into a ball. Place the dough in a large oiled bowl and coat the dough with the oil. Cover with a plastic bag and leave to rise for 1- 1 1/2 hours or until doubled.