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Italian pork & fennel sausage

A delicious Italian pork and fennel sausage pizza with a crispy crust.
  • By Breville
  • 5896 Views
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http://www.foodthinkers.com.au/images/easyblog_shared/Recipes/italian-pork-and-fennel-sausage-pizza.jpg
Ready Time
4 hrs 5 mins
Preparation
3 hrs 35 mins (Incl. 3hrs Rest)
Cooking
30 mins
Serves   4 Pizzas
ready_time
4 hrs 5 mins
Ready Time
3 hrs 35 mins (Incl. 3hrs Rest)
Preparation
30 mins
Cooking
  4 Pizzas
Serves
server

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."

 

Ingredients

Dough

  • 300–330ml warm water
  • ¼ heaped teaspoon yeast
  • 500g "00" (strong bakers) flour
  • ½ 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 parmesan cheese, grated
  • 100g provolone cheese, thinly sliced
  • 4 italian pork and fennel sausages, removed from casing
  • ½ –1 teaspoon dried chilli flakes
  • 1 teaspoon dried oregano

To serve

  • Basil leaves

Method

Dough

  1. 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.
  2. 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.

Note

For a quick dough which is thicker use our Basic dough recipe.

Topping

  1. Combine tomatoes, oil, salt and pepper in a food processor and process until combined.
  2. Roll teaspoons of sausage into small balls and flatten.

Cooking the pizza

  1. Turn the ON/OFF switch to the ON position.
  2. Preheat Pizza oven on setting PREHEAT for 15 minutes.
  3. Roll out one piece of pizza dough to form a 24cm disc and place onto a large square of baking paper.
  4. Prick base with a fork or pizza docker.
  5. Spread base with 2 ½ tablespoons tomato sauce.
  6. Divide toppings evenly into four. Top base with basil, parmesan cheese, provolone, sausage, chili and oregano.
  7. Select THIN crust setting.
  8. Transfer pizza and baking paper together onto the pizza stone and close the lid. Cook for 2 minutes.
  9. Open lid and slide paper out carefully. Close lid and cook for 4–6 minutes or until cooked to your liking.
  10. Monitor cooking progress through viewing window. Topping should be cooked and golden and base crisp and brown.
  11. Open lid carefully with oven mitt and remove pizza onto chopping board.
  12. Garnish with extra basil leaves.
  13. Cut into wedges and serve immediately.

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Guest Friday, 18 October 2019