Method

• 1.
  Combine flour, 650ml room temperature water and yeast in an extra large bowl. Add salt and 1 tbs oil, then stir to combine into a dough. Form dough into a ball. Cover with plastic wrap and set aside at room temperature for 10-12 hours until more than doubled in size.
• 2.
  he next day, knock back dough, then transfer to a clean work surface lightly dusted with flour and roll into a ball.
• 3.
  Preheat oven to 220°C. Combine garlic and remaining 1/4 cup (60ml) olive oil in a bowl. Brush a 32cm round x 2.5cm-deep pan or dish with garlic oil. Roll out dough to a circle the same size as the pan, then press dough into pan.
• 4.
  Brush with garlic oil, reserving excess, then scatter over cheese. Squeeze sausage meat from casings, then push small pieces of meat into dough.
• 5.
  Bake for 20 minutes, then remove pan from oven and increase heat to 250°C.
• 6.
  Top pizza with cavolo nero and chilli, and brush with remaining garlic oil. Bake for a further 5-10 minutes until golden and tender. Slice pizza into wedges and serve hot.