the Breville Test Kitchen

The Smoke House Neapolitan-Style Pizza

Name: The Smoke House Neapolitan-Style Pizza
Cook time: 2400 s
Total time: 34200 s
Yield: Makes 4
Ingredients: 570 g bread flour - plus extra for dusting; 2 tsp Coarse salt; 1 tsp instant dried yeast; 1½ cups (375 ml) cold water; Semolina - to sprinkle; 100 g unsalted butter; 5 red onions - thinly sliced; 1 tbsp Coarse salt; 2 star anise; 200 g bacon slices - diced into approximately 1cm pieces; 2 cups (500 ml) barbecue sauce; 200 g smoked bocconcini - torn; 320 g smoked cheddar cheese - shredded; Thyme leaves - to serve

The Pizzaiolo brings the high heat of a wood fired oven, straight to your kitchen benchtop. This combined with smoky cheeses, bacon and caramelised onion delivers you straight to the door of the smoke house. A crisp crust with spotted char and just the right amount of puff…in just 2 minutes. Let’s get smoky!

the Smart Oven™ Pizzaiolo

Shop

9 hrs 30 mins total time

40 mins active time

Easy

Makes 4

Ingredients

Measurements:

For the Essential Neapolitan-Style Pizza Dough

570 g bread flour
plus extra for dusting
2 tsp Coarse salt
1 tsp instant dried yeast
1½ cups (375 ml) cold water
Semolina
to sprinkle

For the caramelized onions

100 g unsalted butter
5 red onions
thinly sliced
1 tbsp Coarse salt
2 star anise

For the pizza

200 g bacon slices
diced into approximately 1cm pieces
2 cups (500 ml) barbecue sauce
200 g smoked bocconcini
torn
320 g smoked cheddar cheese
shredded
Thyme leaves
to serve

Instructions

1
To make the pizza dough, place 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.
2
Transfer 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.
3
Turn the dough onto a lightly floured benchtop and divide into 4 even pieces, approximately 240g each. Shape each piece into a smooth ball.
4
Sprinkle 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.
5
An hour before cooking, remove the dough from the refrigerator. Meanwhile, make the caramelised onions.
6
To caramelise the onions, melt the butter in a large frying pan over medium heat. Add the onions, salt and star anise and cook, stirring occasionally for 20 minutes, or until soft and caramelised. Transfer to a paper towel lined plate. Remove the star anise and allow to cool.
7
About 30 minutes before the dough has finished resting, preheat the oven. Select the Wood Fired setting. Turn the Darkness dial to the Darker setting and select 5 minutes on the Timer dial.
8
Place the bacon in the pizza pan. Once preheated, place the pan in the oven, press the Timer dial and cook for 5 minutes, or until the bacon is lightly browned, stirring halfway through cooking. Transfer the bacon to a paper towel lined plate to cool.
9
Sprinkle semolina on the benchtop. Place one of the dough balls on the benchtop. Sprinkle semolina over the dough. Keep the remaining dough covered to prevent it from drying out. Gently press out the dough working from the centre into a 26cm round, leaving a 1cm border. Lightly sprinkle the pizza peel with semolina. Carefully transfer the dough onto the pizza peel.
10
For each pizza, leaving a small border, top with a quarter each of the barbecue sauce, bacon, caramelised onions, bocconcini and cheddar.
11
Adjust the Timer dial to 2 minutes. Place the pizza in the oven, press the Timer dial and cook for 2 minutes, or until the crust is spotted brown and the cheese has melted.
12
Transfer to a cutting board and stand for 1 minute. Sprinkle with thyme, slice and serve.

The Smoke House Neapolitan-Style Pizza

the Smart Oven™ Pizzaiolo

Shop

9 hrs 30 mins total time

40 mins active time

Easy

Makes 4

Ingredients

Measurements:

For the Essential Neapolitan-Style Pizza Dough

570 g bread flour
plus extra for dusting
2 tsp Coarse salt
1 tsp instant dried yeast
1½ cups (375 ml) cold water
Semolina
to sprinkle

For the caramelized onions

100 g unsalted butter
5 red onions
thinly sliced
1 tbsp Coarse salt
2 star anise

For the pizza

200 g bacon slices
diced into approximately 1cm pieces
2 cups (500 ml) barbecue sauce
200 g smoked bocconcini
torn
320 g smoked cheddar cheese
shredded
Thyme leaves
to serve

Instructions

To make the pizza dough, place 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.

Transfer 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.

Turn the dough onto a lightly floured benchtop and divide into 4 even pieces, approximately 240g each. Shape each piece into a smooth ball.

Sprinkle 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.

An hour before cooking, remove the dough from the refrigerator. Meanwhile, make the caramelised onions.

To caramelise the onions, melt the butter in a large frying pan over medium heat. Add the onions, salt and star anise and cook, stirring occasionally for 20 minutes, or until soft and caramelised. Transfer to a paper towel lined plate. Remove the star anise and allow to cool.

About 30 minutes before the dough has finished resting, preheat the oven. Select the Wood Fired setting. Turn the Darkness dial to the Darker setting and select 5 minutes on the Timer dial.

Place the bacon in the pizza pan. Once preheated, place the pan in the oven, press the Timer dial and cook for 5 minutes, or until the bacon is lightly browned, stirring halfway through cooking. Transfer the bacon to a paper towel lined plate to cool.

Sprinkle semolina on the benchtop. Place one of the dough balls on the benchtop. Sprinkle semolina over the dough. Keep the remaining dough covered to prevent it from drying out. Gently press out the dough working from the centre into a 26cm round, leaving a 1cm border. Lightly sprinkle the pizza peel with semolina. Carefully transfer the dough onto the pizza peel.

For each pizza, leaving a small border, top with a quarter each of the barbecue sauce, bacon, caramelised onions, bocconcini and cheddar.

Adjust the Timer dial to 2 minutes. Place the pizza in the oven, press the Timer dial and cook for 2 minutes, or until the crust is spotted brown and the cheese has melted.

Transfer to a cutting board and stand for 1 minute. Sprinkle with thyme, slice and serve.