To prepare dough, dissolve yeast, sugar, and salt in small bowl with ¼ cup of warm water. Set aside to bloom for five to 10 minutes. Once yeast blooms, transfer mixture to large bowl.
Add remaining warm water. Add in flour, 1 cup at a time, mixing well after each addition, until dough forms into cohesive mass. Shape dough into large ball, cover with damp cloth and set aside in warm area of kitchen to rise and double in volume, approximately 60 to 90 minutes.
After dough rises, transfer to well-floured work surface, divide into 3 portions and shape each into ball. Cover and set aside to rest 1 hour. After an hour, place 2 balls in plastic zip-top bags and freeze for later use.
Place remaining ball of dough onto parchment-lined baking sheet and gently flatten using clean hands. Working out from center of dough, stretch into large rectangle shape by pressing firmly with fingers until approximately ½ inch thick. Set aside to rest and preheat oven to 450°F.
Meanwhile, to prepare topping, put apples, apple juice, brown sugar, lemon juice, canela, and nutmeg in large heavy-bottomed skillet over medium heat. Cook, stirring often, until apples are softened and chunky sauce forms, approximately 10 to 12 minutes.
Remove pan from heat and set aside to cool slightly. Once cool, transfer to bowl of food processor fitted with steel blade. Pulse-process to smooth/chunky consistency. Stir in fennel seeds.
Spread finished applesauce over crust, top with chorizo crumbles, and finish with cheddar cheese. Bake approximately 15 minutes or until cheese is melted and bubbling and crust is crisp and golden brown.