Base:

1. Add the water (440g), olive oil (60g), yeast (3 tsp), bakers flour (750g) and salt (1 tsp) to the bowl. Program 6 minutes / Closed Lid / Kneading Function.
2. Remove the dough and place it into a lightly oiled bowl. Cover with clingfilm and place into a warm spot to rise for approximately an hour or until doubled in size.

Cheesy stuffing:

1. Add the cheese (300g), onion powder (3 tsp), garlic granules (1 tsp) and parsley (2 Tbsp) to the bowl. Combine Speed 7 / 6 seconds. You can leave this in the bowl until it is needed.

Assembly:

1. Preheat the oven to 220C.
2. Punch down the dough. Divide the dough into two balls and set each ball on a silicone mat or piece of baking paper.
3. Roll each ball into a large circle, approx. 30cm in diameter. Alternatively, roll out to slightly larger than your pizza tray or stone. Transfer the dough to the tray or stone.
4. Divide the cheese mixture into thirds. For each pizza use a third of the cheese mixture to make a circle, 1-2cm from the outer edge of the dough. Fold the edges over the cheese line and pinch to form a stuffed crust.
5. Repeat for the other base, using the second portion of the cheese mixture.
6. Top each base with BBQ sauce (80g total), onion (1/2 total), bacon (4 slices total), ham (50g total), pepperoni (20 slices total) and sausage balls (from 1 sausage).
7. Sprinkle the remaining third of the cheese mixture over the top of each pizza.
8. Bake for 15-20 minutes or until cheese is golden and base is cooked through.
9. Remove from the oven, slice and serve.