Ready Time: 1 hrs 40 mins

Preparation Time: 1 hrs 10 mins (Incl. 30mins Rest)

Cooking Time: 30 mins

Serves: 4

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.





To serve



  1. Combine prawns with lemon rind, juice, wine, parsley, garlic, salt and pepper. Leave to marinade.
  2. Combine passata with oregano, salt and pepper.

Cooking the pizza

  1. Turn the ON/OFF switch to the ON position.
  2. Preheat Pizza oven on setting PREHEAT for 15 minutes.
  3. 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.
  4. Prick base with a fork or pizza docker.
  5. Spread base with 2 tablespoons passata.
  6. Divide toppings evenly into four. Top base with prawns, tomatoes and capers.
  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 parsley leaves and lemon rind
  13. Cut into wedges and serve immediately.