Ready Time: 3 hrs

Preparation Time: 2 hrs 25 mins (Incl. 2hrs Rest)

Cooking Time: 35 mins

Serves: 4

Lucio was born and raised in Naples and moved to Sydney 12 years ago, where he has became recognised as one of Sydney's finest Pizzaiolo's. Lucio prides himself on making the best real neapolitan style pizza.

His Pizzeria, Lucio has gained awards with the Sydney Morning Herald Good Food Guide and Lucio recently won the gold medal at the 2014 World Pizza Championships for STG (specialita' Tradizionale Garantita ) pizza.





To serve



  1. Combine water, yeast and salt in a mix master bowl fitted with a dough hook and stir to dissolve. Mix on low speed and slowly add the flour until mixture comes together. Slowly add the oil and knead until mixture is smooth.
  2. Place dough ball into a lightly oiled bowl, cover with cling wrap. Set aside in a warm drought free place for 2 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.

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. Spread base with 2½ tablespoons tomato sauce.
  6. Divide toppings evenly into four. Top base with tuna, onion and oregano.
  7. Select CLASSIC 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 6–7 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. Top with basil leaves and drizzle with extra virgin olive oil.
  13. Cut into wedges and serve immediately.