Method

• 1.
  For the pizza dough, place all ingredients plus ½ cup (125ml) lukewarm water in a stand mixer fitted with a dough hook. Knead for 10 minutes on medium or until a smooth ball forms. Alternatively, you can knead by hand on a lightly floured surface.
• 2.
  Transfer dough to an oiled bowl, cover with plastic wrap and set aside in a warm place for 3 hours or until doubled in size.
• 3.
  If preferred, use a good quality, shop-bought pizza base.
• 4.
  Meanwhile, place 2 tbs oil and sausage in a frypan over medium heat. Cook, breaking meat up with a wooden spoon, for 8 minutes or until browned. Add tomato sugo, bring to a simmer and cook for 5 minutes or until reduced. Set aside.
• 5.
  To prepare squid, separate the tubes from the tentacles. Cut tubes and open out. Using a sharp knife, score the inside surface of each tube in straight lines 5mm apart, then cut into 4cm pieces. Remove beaks from tentacles, discarding, and set tentacles aside.
• 6.
  Preheat oven to 220°C. Grease a large pizza tray and scatter with semolina.
• 7.
  Transfer dough to a lightly floured surface and knock back until smooth and any air bubbles are gone. Roll into a 2mm-thick round and transfer to tray. Brush with remaining 1 tbs oil and prick with a fork. Bake for 10 minutes or until golden.
• 8.
  Preheat the oven grill to high. To assemble pizza, spread tomato mixture over base and top with pecorino, cherry tomatoes and squid. Grill for 4-5 minutes or until squid is cooked and tomatoes are blistered.
• 9.
  Serve immediately with rocket and lemon wedges.