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
Combine tomatoes, oil, salt and pepper in a food processor and process until combined
Roll teaspoons of sausage into small balls and flatten
Cooking The Pizza: Turn the ON/OFF switch to the ON position. Preheat Pizza oven on setting PREHEAT for 15 minutes
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 1/2 tablespoons tomato sauce
Divide toppings evenly into four. Top base with basil, parmesan cheese, provolone, sausage, chili and oregano
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 basil leaves
Cut into wedges and serve immediately
Tips & Hints:
For a quick dough which is thicker use the Breville basic dough recipe
Recipe by Darren Mercaldi
At Ladro they champion fresh ingredients, which is the essence of good Italian. Inexplicably good, chewy, robust pizza bases as well as succulent roasted meats.
"It's difficult to make a perfect pizza at home because domestic ovens don't reach the required temperatures. That's where the Crispy Crust pizza oven comes in. It has an element underneath the stone and an element in the roof of the lid, creating a very high temperature. The pizza stone itself retains the heat and transfers that heat to the dough quickly."
Breville have been working with some influential Australian Chefs, food bloggers and celebrities to inspire you to create restaurant quality dishes at home.