Dough- 300-330ml warm water
- 1/4 heaped teaspoon yeast
- 500g "00" (strong bakers) flour
- 1/2 teaspoon salt
- 1 tablespoon olive oil
Topping- 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
| Dough- 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- 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
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