First, make the dough. Mix the yeast
and sugar with the warm water. Place
the flour and salt in a mixer with a
dough hook, or in a bowl, make a well in the middle and pour in the liquid and oil.
Mix by hand for 10 mins or 5 mins in
the mixer, until dough is silky. Tip into
a well-oiled bowl, cover with a cloth
and place somewhere warm for about
40 mins or until doubled in size.
Tip the dough onto a work surface
and knead for 2 mins, knocking out any
air pockets. The dough should be soft
but not too elastic.
Dust a 25 x 16cm baking tray with
a little flour and place the dough in
the centre. Using the palms of your
hands and tips of your fingers, push
the dough to the edges of the tray.
Leave it for 30 mins to rise. While the
dough is rising, fry the sausage in a
dry pan until crumbly.
Heat oven to 230C/210C fan/gas 8.
Spread the tomato sauce over the
base, followed by the sausage, ricotta,
provolone and dried breadcrumbs.
Finally, drizzle with olive oil. Put in the
oven for 5 mins, then turn down the
heat and cook at 200C/180C fan/gas 6
for 20-25 mins, until golden brown.
Leave to cool slightly, then cut into
6 chunks and serve.