Made using the Smart Oven™ Pro. Create the crispiness of a brick oven pizza without the bricks.
Dough
Ingredients
300-330ml warm water
1/4 heaped teaspoon yeast
500g "00" (strong bakers) flour
1/2 teaspoon salt
1 tablespoon olive oil
Method
Combine water and yeast in a small bowl, stir until dissolved and frothy
Place flour in a mix master bowl fitted with a dough hook. Add yeast mixture, salt and oil and mix on low speed until dough is smooth
Place dough ball into a lightly oiled bowl, cover with cling wrap. Set aside in a warm drought free place for 1 hour
Divide dough into four balls and rest again for at least 2 hours or until doubled in size. Turn dough out on a floured surface and knock back (punch) the dough to remove excess air, lightly knead
Topping
Ingredients
400g canned whole tomatoes or tomato pizza sauce
1 tablespoon olive oil
Salt and freshly ground black pepper
1 cup basil leaves
100g provolone cheese, thinly sliced
100g parmesan cheese, grated
4 Italian pork and fennel sausages, removed from casing
1/2 - 1 teaspoon dried chilli flakes
1 teaspoon dried oregano
Basil leaves
Method
Combine tomatoes, oil, salt and pepper in a food processor and process until combined
Roll teaspoons of sausage into small balls and flatten
Turn FUNCTION dial to PIZZA setting. Turn TIME dial to 15 minutes. Turn TEMPERATURE dial to 210°C CONVECTION. Press the START button.
Roll out one piece of pizza dough to form a 24cm disc and place onto a large pizza tray. Prick base with a fork or pizza docker
Spread base with 2 1/2 tablespoons tomato sauce
Divide toppings evenly into four. Top base with a quarter of the basil, parmesan cheese, provolone, sausage, chilli and oregano
When preheating has completed, place pizza into the oven for 15 minutes. Remove from the oven.
Garnish with extra basil leaves. Cut into wedges and serve immediately
Tips & Hints
For a quick dough which is thicker use the Breville basic dough recipe
