Meat Lovers Thin and Crispy Pizza

Instructions

• 1To make the pizza dough, place the flour, semolina, salt and yeast in the bowl of a stand mixer. Using the dough hook, mix to combine. Add the water and oil and knead on low speed for 5 minutes, or until the dough is smooth and elastic.
• 2Cover the bowl with plastic wrap and let the dough proof in a warm, draft-free place for 2 hours, or until doubled in size.
  Tip: If you have a Sage oven with a proof function; set to 30°C and proof for 1 hour.
• 3Turn the dough out onto a lightly floured bench top and divide into 4 even pieces, approximately 140g each. Shape each piece into a smooth ball.
• 4Sprinkle a board, proofing box or deep sided container with semolina. Add the dough balls, leaving 10cm between them. Cover with plastic wrap and proof in a warm, draft-free place for 30 minutes. Meanwhile, make the pizza sauce.
  Tip: Alternatively you can refrigerate for at least 6 hours or up to 5 days. Remove from the fridge 1 hour before cooking to bring the dough to room temperature.
• 5To make the pizza sauce, place the tomatoes, oil, garlic, oregano, salt and chilli flakes (if using), in a large jug. Process with an immersion blender until smooth.
• 6Select the Wood Fired setting. Turn the Darkness dial to the Lighter setting and select 5 minutes on the Timer dial.
• 7Place the bacon in the pizza pan. Once preheated, place the pan in the oven, press the Timer dial and cook for 5 minutes, or until the bacon is lightly browned, stirring halfway through cooking. Transfer the bacon to a paper towel lined plate to cool.
• 8Select the Thin & Crispy setting. Turn the Darkness dial to the Lighter setting and select 7 minutes on the Timer dial.
• 9Once preheated, sprinkle semolina on the bench top. Place one of the dough balls on the bench top and sprinkle with semolina. Keep the remaining dough covered to prevent it from drying out. Using a rolling pin, roll out one portion of the dough into a 26cm round. Lightly sprinkle the pizza peel with semolina. Carefully transfer the dough onto the pizza peel.
• 10For each pizza, leaving a small border, spread 60ml of the pizza sauce evenly over the dough. Scatter with 25g mozzarella, then top with a quarter each of the bacon, pepperoni and sausage meat. Finish with 25g mozzarella and a quarter of the parmesan.
  Tip: The excess sauce can be refrigerated in an airtight container for up to 3 days. It can be used on pasta or wherever passata/tomato puree is used.
• 11Place the pizza in the oven, press the Timer dial and cook for 7 minutes, or until the crust is crisp, golden and the cheese has melted.
• 12Transfer to a cutting board and sprinkle with chilli flakes. Slice and serve.