the Breville Test Kitchen

Cheese Thin and Crispy Pizza

Name: Cheese Thin and Crispy Pizza
Cook time: 1200 s
Total time: 9900 s
Yield: Makes 4
Ingredients: 2 cups (300 g) bread flour - plus extra for dusting; ⅓ cup (55 g) semolina - plus extra to sprinkle; 2 tsp kosher salt; 1 tsp instant dried yeast; 200 ml warm water; 1½ tbsp extra-virgin olive oil; 600 g canned whole peeled tomatoes; 2 tsp extra-virgin olive oil; 2 cloves garlic - minced; ¾ tsp dried oregano; ¾ tsp kosher salt; Pinch crushed red pepper flakes - optional; 2 cups (200 g) shredded mozzarella cheese

This one’s a minimalist cheesy masterpiece on a perfect crisp canvas! The Pizzaiolo brings its expert heat control for a golden crunchy base and toasted melting mozzarella. Just turn the dial to Thin & Crispy for your 5 minute work of art.

the Smart Oven™ Pizzaiolo

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2 hrs 45 mins total time

20 mins active time

Easy

Makes 4

Ingredients

Measurements:

For the Essential Thin and Crispy Pizza Dough

2 cups (300 g) bread flour
plus extra for dusting
⅓ cup (55 g) semolina
plus extra to sprinkle
1 tsp instant dried yeast
200 ml warm water

For the Essential Pizza Sauce

2 tsp kosher salt
1½ tbsp extra-virgin olive oil
600 g canned whole peeled tomatoes
2 tsp extra-virgin olive oil
2 cloves garlic
minced
¾ tsp dried oregano
¾ tsp kosher salt
Pinch crushed red pepper flakes
optional

For the pizza

2 cups (200 g) shredded mozzarella cheese

Instructions

1
To make the pizza dough, place the flour, semolina, salt and yeast in the bowl of a stand mixer. Using the dough hook, mix to combine. Add the water and oil and knead on low speed for 5 minutes, or until the dough is smooth and elastic.
2
Cover the bowl 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 out onto a lightly floured countertop and divide into 4 even pieces, approximately 140g each. Shape each piece into a smooth ball.
4
Sprinkle a board, proofing box or deep sided container with semolina. Add the dough balls, leaving 10cm between them. Cover with plastic wrap and proof in a warm, draft-free place for 30 minutes.
Tip: Alternatively you can refrigerate for at least 6 hours or up to 5 days. Remove from the fridge 1 hour before cooking to bring the dough to room temperature.
5
About 15 minutes before the dough has finished resting, preheat the oven. Select the Thin & Crispy setting. Turn the Darkness dial to the Lighter setting and select 5 minutes on the Timer dial. Meanwhile, make the pizza sauce.
6
To make the pizza sauce, place the tomatoes, oil, garlic, oregano, salt and crushed red pepper flakes (if using), in a large liquid measuring cup. Process with an immersion blender until smooth.
7
Once preheated, sprinkle semolina on the countertop. Place one of the dough balls on the countertop and sprinkle with semolina. Keep the remaining dough covered to prevent it from drying out. Using a rolling pin, roll out one portion of the dough into a 26cm round. Lightly sprinkle the pizza peel with semolina. Carefully transfer the dough onto the pizza peel.
8
For each pizza, leaving a small border, top with a quarter each of the pizza sauce and mozzarella. 
9
Place the pizza in the oven, press the Timer dial and cook for 5 minutes, or until the crust is crisp, golden and the cheese has melted.
10
Transfer to a cutting board, slice and serve.