Ingredients dough
240ml warm water
7g active dry yeast
1 tsp sugar
300g flour
70g polenta
8g salt
80ml olive oil

Toppings
4 large Italian pork sausages, skins removed and broken into small pieces
550g grated lowmoisture mozzarella

Tomato sauce
30ml olive oil
1 large can of diced tomatoes
4 cloves garlic
2 small brown onions, diced
1 tsp sugar
salt to taste

Method
1. In a bowl add the warm water, oil, sugar and yeast, mix and set aside.
2. Next in the bowl of a stand mixer, add the flour, polenta and salt.
3. Attach the hook attachment and start mixing at medlow speed.
4. Pour in the yeast water and let mix on medlow for 56 minutes or until the dough goes smooth.
5. Remove from the bowl and onto a floured bench, bring together into a ball and return it to a lightly floured mixing bowl, cover in cling film and let it double in size, around 1 hour.
6. Now is a good time to make the tomato sauce, heat the oil in a medium pot. Once hot, add the onions and cook over medhigh heat for 34 minutes stirring often before adding the garlic, sugar and a pinch of salt.
7. Stir well and cook this for 2530 minutes on medlow until it’s thicker and almost 1/2 in volume, remove from the heat and let it cool.
8. Once the dough has doubled in size, remove it from the bowl and back on the floured bench, knead for 23 minutes.
9. Take a cast iron skillet and drizzle 30ml of olive oil into it, add the dough to the centre and using your finger push the dough to the edge and up the sides so it just starts to pop out the top.
10. Add a layer of sausage meat to the bottom, followed by the tomato sauce and finely the cheese.
11. Bake the pizza in a 240c oven for 2535 minutes depending on the oven (mine was a little hot).
12. Once cooked, remove from the oven and let it cool for 56 minutes before removing from the pan and slicing. Enjoy!