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.
Tips & Hints:
You can freeze pizza dough for 8 weeks, double wrapped in plastic wrap
Combine prawns with lemon rind, juice, wine, parsley, garlic, salt and pepper. Leave to marinade
Combine passata with oregano, salt and pepper
Cooking The Pizza: Turn the ON/OFF switch to the ON position
Preheat Pizza oven on setting PREHEAT for 15 minutes
Divide dough into four 180g balls. Roll out one piece of pizza dough to form a 24cm disc and place onto a large square of baking paper
Prick base with a fork or pizza docker
Spread base with 2 tablespoons passata
Divide toppings evenly into four. Top base with prawns, tomatoes and capers
Select THIN crust setting
Transfer pizza and baking paper together onto the pizza stone and close the lid. Cook for 2 minutes
Open lid and slide paper out carefully. Close lid and cook for 4-6 minutes or until cooked to your liking
Monitor cooking progress through viewing window. Topping should be cooked and golden and base crisp and brown
Open lid carefully with oven mitt and remove pizza onto chopping board
Garnish with extra parsley leaves and lemon rind
Cut into wedges and serve immediately
Recipe by Peter Zuzza
One of the secrets to La Disfida's pizza is its base and Zuzza's tight–lipped about how to make it. It was mastered in the kitchen with the business' original owners before he took the reins.
Zuzza first started working at one of the oldest Italian restaurants in Sydney, the Mixing Pot. Then 29 years later, he opened La Disfida, which has established a glowing reputation for its wood-fired pizzas and in 2013 a second restaurant Tappo Osteria in Pyrmont.
Breville have been working with some influential Australian Chefs, food bloggers and celebrities to inspire you to create restaurant quality dishes at home.