American Neapolitan-Style Pizza

Instructions

• 1To 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.
• 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 86°F and proof for 1 hour.
• 3Turn the dough onto a lightly floured countertop and divide into 4 even pieces, approximately 8½ oz 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 4-inches 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. Meanwhile, make the pizza sauce.
• 6To 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.
• 7About 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. Meanwhile, continue to the next step.
• 8To prepare the ground beef, place a large frying pan over medium heat. Once hot, add the oil, ground beef and salt. Cook for 5 minutes, breaking up the beef and stirring occasionally. Reduce the heat to medium-low and cook for another 5 minutes, or until cooked through. Transfer the beef to a paper towel lined pan to cool.
• 9Place 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 lightly browned, stirring halfway through cooking. Transfer the bacon to a paper towel lined plate to cool. 
• 10Sprinkle 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. Gently press out the dough working from the center into a 10-inch round, leaving a ½-inch border. Lightly sprinkle the pizza peel with semolina. Carefully transfer the dough onto the pizza peel.
• 11For each pizza, leaving a small border, spread with a quarter of the pizza sauce evenly over the dough. Scatter with ¼ cup mozzarella, then top with a quarter each of the bacon, beef, cheddar cheese and fior di latte. Finish with ¼ cup mozzarella.
• 12Adjust the Timer dial to 3 minutes. Place the pizza in the oven, press the Timer dial and cook for 3 minutes, or until the crust is spotted brown and the cheese has melted.
• 13Transfer to a cutting board, slice and serve.