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Pre-heat oven to 250°C.
For the Laucke pizza dough, add 500g flour to a stand mixer with a dough hook attachment. Add in the dry yeast and turn machine onto lowest speed. Whilst mixing slowly pour in 330ml of lukewarm water to form a dough. Knead on low for 6-10 minutes until the dough is elastic. Rest for 10 minutes.
Next divide the dough into half. This will make two 12” pizza bases. Lightly dust dough with flour and cover with cling film to prevent drying out, and rest for a further 10 minutes.
Using a little flour and semolina to prevent the dough from sticking, roll out pizza bases with a rolling pin. Once rolled out to about 1 cm thickness, place on an oven tray or ceramic pizza stone.
For the topping spread tomato passata evenly over each base. Sprinkle over Hoyts oregano, sliced pancetta, sliced radicchio and crumbled feta.
Bake in a hot oven until golden and crisp. Serve hot with a drizzle of good quality extra virgin olive oil.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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