To make the pizza dough, heat the yeast and water for 1 minute, 37 degrees, Speed 1.
Add the sugar, plain flour, olive oil and salt and mix for 6 seconds, Speed 6.
Knead for 1 and ½ minutes on interval speed.
Knead on a floured board into a ball.
Place into a lightly greased Thermoserver (or bowl) and place into a warm spot for 30 minutes or until doubled in size). If using a bowl, make sure you cover it with a tea towel to keep the heat in.
Knead the dough on the floured board again.
Roll out to make a large 32cm dough circle.
Place the dough onto the tray and spread over the pizza sauce.
Preheat oven to 220 degrees celsius (fan-forced).
Squeeze the pork sausages out of the skin and mix on a bowl with the chilli flakes. Cook in a frying pan over medium-high heat in small balls until brown.
Add the cooked pork and sliced tomatoes to the pizza and cook for 10 minutes (or until the base is almost cooked).
Add the bocconcini and cook until melted and the base is crispy (approximately 5-10 minutes).
Top with fresh basil and Kewpie mayo and serve immediately.