Truffled Mushroom Neapolitan-Style Pizza

the Breville Test Kitchen

Truffled Mushroom Neapolitan-Style Pizza

Name: Truffled Mushroom 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; 75 g unsalted butter - diced; ½ cup (75 g) plain flour; 2½ cups (625 ml) milk; 1 tbsp wholegrain mustard; 1 cup (80 g) grated parmesan cheese; 1 tsp Coarse salt; 2 tbsp olive oil; 2 tbsp unsalted butter - diced; 600 g button mushrooms - sliced; 300 g portobello mushrooms - sliced; 4 cloves garlic - crushed; 1 tsp Coarse salt; 2 cups (200 g) shredded mozzarella cheese; ½ cup (120 g) mascarpone; 60 g rocket; Truffle oil - to serve

Decadent and rustic, all at the same time! This pizza will fill the air with the heady scent of truffle, mushrooms and creamy mozzarella, all atop a crisp, puffed base with just the right amount of chew. No stoking a wood fire required, just 2 minutes of precise Pizzaiolo technology for that signature leopard spot char and the perfect cheesy melt!

the Smart Oven™ Pizzaiolo

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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 white sauce

75 g unsalted butter
diced
½ cup (75 g) plain flour
2½ cups (625 ml) milk
1 tbsp wholegrain mustard
1 cup (80 g) grated parmesan cheese
1 tsp Coarse salt

For the mushrooms

2 tbsp olive oil
2 tbsp unsalted butter
diced
600 g button mushrooms
sliced
300 g portobello mushrooms
sliced
4 cloves garlic
crushed
1 tsp Coarse salt

For the pizza

2 cups (200 g) shredded mozzarella cheese
½ cup (120 g) mascarpone
60 g rocket
Truffle oil
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 bench top 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. Add the dough balls, 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 white sauce.
6
To make the white sauce, melt the butter in a medium saucepan over medium heat. Add the flour and whisk to form a paste. Continue whisking for 2 minutes to allow the flour to cook out. Gradually add the milk, whisking until smooth. Continue whisking until the mixture comes to a simmer. Stir in the mustard, parmesan and salt. Remove from the heat and allow to cool.
7
To prepare the mushrooms, heat the oil and butter in a large frying pan over medium heat. Add the mushrooms and cook, stirring occasionally for 2 minutes. Add the garlic and cook for 7 to 10 minutes, or until the mushrooms are tender. Add the salt and stir to combine. Using a slotted spoon, transfer the mushrooms to a paper towel lined pan and allow to cool.
8
About 20 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 2 minutes on the Timer dial.
9
Once preheated, sprinkle semolina on the bench top. Place one of the dough balls on the bench top. Sprinkle semolina over the dough. Keep the remaining dough covered to prevent it from drying out. Gently press out the dough working from the center 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 white sauce, mushrooms and mozzarella.
11
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. Top with a quarter of the mascarpone and rocket, then drizzle with a little truffle oil. Slice and serve.