Sausage lover’s fare: Sausage pizza


Pizza dough:

  • 340 gr (12 oz, 1 1/2 cups) cake flour (low protein wheat flour)
  • 2 ml (1/2 tsp) salt
  • 10 gr (0.4 oz, roughly 1 packet) instant yeast
  • 15 gr (0.6 oz) butter
  • 210 ml (7 fl. oz) warm water

Tomato sauce:

  • 1 finely chopped onion
  • 1 clove garlic, crushed
  • 15 ml (1 tbsp) extra virgin olive oil
  • 400 gr (14 oz) tinned or fresh chopped tomatoes
  • 7 ml (1/2 tbsp) mixed spice of your choice such as italian seasoning
  • 2 ml (1/2 tsp) dry basil
  • Salt and pepper to taste


  • 150 gr (5 1/2 oz) Each grated Mozzarella cheese and orange Cheddar
  • Thinly sliced Vienna sausage
  • Thinly sliced smoked Russian sausage
  • Thinly sliced salami


Congratulations Piet Venter of Kimberley, South Africa who came in first place for our mini pizza stone competition.

Written and conceived by Mr. Piet Venter of Kimberley, South Africa. Edited by Matthew C.

(Recipe is for topping 1 pizza)

Putting the pizza together

  • Preheat your Fornetto oven or conventional oven to 250°C (480°F).
  • Cover the base of the pizza with the tomato sauce.
  • Add mozzarella cheese then add the following, sliced  Vienna sausage, sliced smoked Russian sausage and sliced salami.
  • Top with the cheddar cheese.
  • Bake in the oven for approximately 8 minutes or until desired doneness.
  • When the pizza is done, add red Peppadews (South African product) and a shallot (green onion).
  • Enjoy!