Combine yeast, sugar, salt, olive oil and water to a large bowl; stir until combined

Fold through flour until just combined, turn out onto a lightly floured surface and knead for 5-10 minutes or until a smooth ball forms

Place dough ball into a lightly oiled bowl, cover with cling wrap. Set aside in a warm drought free place for 30 minutes or until dough has doubled in size. Turn dough out on a floured surface and knock back (punch) the dough to remove excess air, lightly knead

Divide dough as required

Heat oil in a large frying pan over medium high heat. Add drained mushrooms, and garlic and for 2-3 minutes. Add wine and parsley, simmer and set aside

Turn FUNCTION dial to PIZZA setting. Turn TIME dial to 15 minutes. Turn TEMPERATURE dial to 210°C CONVECTION. Press the START button

Divide dough into four 180g balls. Roll out one piece of pizza dough to form a 24cm disc and place onto a pizza tray. Prick base with a fork or pizza docker

Divide toppings evenly into four. Top base with a quarter of the mozzarella (3cm from the edge), followed by the taleggio and mushroom mixture.

When preheating has completed, place pizza into the oven for 15 minutes. Remove from oven. Top with speck and rocket. Drizzle with oil. Cut into wedges and serve immediately

Repeat with remaining dough and toppings