the Breville Test Kitchen
Essential Neapolitan-Style Pizza Dough
The pioneering technology which brings you the Pizzaiolo wouldn’t be complete without the designers’ signature dough. It’s baked on the benchtop, delivering wood fired oven results at the turn of a dial, all you need to do is choose your favourite toppings. Grazie Michael!
9 hrs 30 mins total time
20 mins active time
Easy
Makes 4
Ingredients
Measurements:
570 g bread flourplus extra for dusting
2 tsp Coarse salt
1 tsp instant dried yeast
1½ cups (375 ml) cold water
Semolinato sprinkle
Instructions
- 1Place the flour, salt and yeast in the bowl of a stand mixer. Using the dough hook, mix to combine. Add the water and knead on low speed for 5 minutes, or until the dough is smooth and elastic.
- 2Transfer the dough to a large bowl. Cover with plastic wrap and allow to proof in a warm, draft-free place for 2 hours, or until doubled in size.Tip: If you have a Breville oven with a proof function; set to 30°C and proof for 1 hour.
- 3Turn the dough onto a lightly floured benchtop and divide into 4 even pieces, approximately 240g each. Shape each piece into a smooth ball.
- 4Sprinkle a proofing box or deep sided container with semolina. Place the dough balls in the box, leaving 10cm between them. Cover with plastic wrap and refrigerate for at least 6 hours or up to 5 days.
- 5An hour before cooking, remove the dough from the refrigerator.
