Ready Time: 4 hrs 15 mins
Preparation Time: 3 hrs 35 mins (Incl. 3hrs Rest)
Cooking Time: 40 mins
Serves: 4
Luca's career includes the famous 2 Michelin-starred restaurant "Il Luogo di Aimo e Nadia" in Milan and international experience at London's Millennium Gloucester Hotel, and in Australia at the Sheraton on the Park, The Westin and Cypress Lakes Resort.
Luca is a consultant for restaurants, magazines and Italian brands in Australia and around the world, providing guidance and assistance in their daily operations.
Ingredients
Dough
- 330ml warm water
- 1½ teaspoons dry yeast
- 1 tablespoon extra virgin olive oil
- 500g "00" (strong bakers) flour
- 2 teaspoons salt
Topping
- 40g dried porcini mushrooms, soaked (see note)
- 1 tablespoon extra virgin olive oil
- 1 clove garlic, crushed
- 1 tablespoon chopped parsley
- Salt and pepper
- 4 Italian sausages, removed from casing
- 120g fior di latte mozzarella or buffalo mozzarella, torn
- 100g gorgonzola cheese, crumbled
To serve
- Extra virgin olive oil
- Chilli flakes, optional
- Parsley leaves
Note
Soak mushrooms in hot water for 30 minutes or until soft.
Method
Dough
- Combine water, yeast and oil in a large bowl, stir until combined.
- Fold through flour and salt 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 3 hours 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.
Note
For a quick dough which is thicker use Basic dough recipe.
Topping
- Drain mushrooms and place in a small bowl with oil, garlic, parsley, salt and pepper.
- 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.
- Divide dough into four balls. Roll out one piece of pizza dough to form a 24–26cm disc and place onto a large square of baking paper.
- Prick base with a fork or pizza docker.
- Divide toppings evenly into four. Top base with mushrooms, sausage, mozzarella and gorgonzola.
- Select CLASSIC 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 for cook for 6–8 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.
- Top with chilli flakes, extra parsley leaves and drizzle with extra virgin olive oil.
- Cut into wedges and serve immediately.