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.





To serve


Soak mushrooms in hot water for 30 minutes or until soft.



  1. Combine water, yeast and oil in a large bowl, stir until combined.
  2. 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.
  3. 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.


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


  1. Drain mushrooms and place in a small bowl with oil, garlic, parsley, salt and pepper.
  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. 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.
  4. Prick base with a fork or pizza docker.
  5. Divide toppings evenly into four. Top base with mushrooms, sausage, mozzarella and gorgonzola.
  6. Select CLASSIC crust setting.
  7. Transfer pizza and baking paper together onto the pizza stone and close the lid. Cook for 2 minutes.
  8. Open lid and slide paper out carefully. Close lid and for cook for 6–8 minutes or until cooked to your liking.
  9. Monitor cooking progress through viewing window. Topping should be cooked and golden and base crisp and brown.
  10. Open lid carefully with oven mitt and remove pizza onto chopping board.
  11. Top with chilli flakes, extra parsley leaves and drizzle with extra virgin olive oil.
  12. Cut into wedges and serve immediately.