Rising and proofing time:
1 hr 20 mins–1 hr 50 mins

Special equipment:
2 x 9in (23cm) cake pans

For the dough:
2½ tsp dried yeast
2 3⁄4 cups bread flour, plus extra for dusting
2 tsp salt
3 tbsp extra virgin olive oil, plus more for greasing
2–3 tbsp polenta

For the sauce:
13oz (375g) mild Italian sausage
1 tbsp extra virgin olive oil
3 garlic cloves, finely chopped
2 x 14oz (400g) cans chopped plum tomatoes
freshly ground black pepper
leaves from 7–10 flat-leaf parsley sprigs, chopped
6oz (175g) mozzarella, torn into chunks

Method:
1 In a small bowl, sprinkle the yeast over 1⁄4 cup lukewarm water.

2 Let stand for 5 minutes, stirring once, until dissolved. Put the flour onto a work surface with the salt.

3 Make a large well in the center and add the dissolved yeast, 1 cup lukewarm water, and the oil. Draw in the flour and work it into the other ingredients, to form a smooth dough. It should be soft and slightly sticky.

4 Lightly flour the work surface, and knead the dough for 5–7 minutes, until very smooth and elastic.

5 Brush a large bowl with oil. Put the dough in the bowl and flip it so the surface is lightly oiled.

6 Cover with a damp kitchen towel and let rise in a warm place for 1–1½ hours, until doubled in size.

7 Slit the side of each sausage and push out the meat, discarding the casing. Heat the oil in a sauté pan.

8 Add the sausage and cook over medium-high heat, breaking up the meat with the wooden spoon, for 5–7 minutes, until cooked. Reduce the heat to medium, remove the meat from the pan, and pour off all but 1 tablespoon of the fat.

9 Stir in the garlic and cook for about 30 seconds, until fragrant. Return the sausage and stir in the tomatoes, salt, pepper, and all but 1 tablespoon of the parsley. Cook, stirring occasionally, for 10–15 minutes, until thickened. Remove from the heat, taste for seasoning, and let cool completely.

10 Brush the pans with oil. Sprinkle the polenta in the pans, and turn it to coat the bottom and side, then turn upside down and tap to remove the excess. Turn the dough
onto a lightly floured work surface and knock back. Shape the dough into 2 loose balls. With a rolling pin, roll the balls into rounds to fit your pans.

11 Working carefully, wrap the dough around the rolling pin and drape it over the pans. With your hands, press the dough into the bottom of the pans, and 1in (2.5cm) up the side, to form a rim.

12 Cover with a dry kitchen towel, and let rise for about 20 minutes.  Preheat the oven to 450°F (230°C). Heat a baking sheet in the oven

13 Spread the sauce over the dough, leaving a border. Sprinkle with the cheese and remaining parsley. Bake for 20–25 minutes, until crisp and golden.

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