Capricciosa Neapolitan-Style Pizza
Breville Test Kitchen

Breville Test Kitchen

Capricciosa Neapolitan-Style Pizza

No wood fire stoking required, just 3 minutes of precise Pizzaiolo technology, for that signature leopard spot char and the perfect cheesy melt! Topped with the winning combo of earthy mushrooms, ham, olives and artichokes…there’s something for everyone and a reason it’s a classic.
the Smart Oven® Pizzaiolo
the Smart Oven® Pizzaiolo Product Details

the Smart Oven® Pizzaiolo

9 hrs 30 mins total time

30 mins active time


Makes 4



For the Essential Neapolitan-Style Pizza Dough

  • bread flour icon
    1¼ lb bread flour

    plus extra for dustig

  • kosher salt icon
    2 tsp kosher salt
  • instant dried yeast icon
    1 tsp instant dried yeast
  • cold water icon
    1½ cups (12 fl oz) cold water
  • semolina icon

    to sprinkle

For the mushrooms

  • olive oil icon
    2 tbsp olive oil
  • unsalted butter icon
    2 tbsp unsalted butter


  • white cap mushroom icon
    1⅓ lb white cap mushrooms


  • portobello mushroom icon
    10.4 oz portobello mushrooms


  • clove garlic icon
    4 cloves garlic


  • kosher salt icon
    1 tsp kosher salt

For the Essential Pizza Sauce

  • canned whole peeled tomatoes  icon
    21 oz canned whole peeled tomatoes
  • extra-virgin olive oil icon
    2 tsp extra-virgin olive oil
  • clove garlic icon
    2 cloves garlic


  • dried oregano icon
    ¾ tsp dried oregano
  • kosher salt icon
    ¾ tsp kosher salt
  • pinch crushed red pepper flakes icon
    Pinch crushed red pepper flakes


For the pizza

  • shredded mozzarella cheese icon
    2 cups (7 oz) shredded mozzarella cheese
  • thinly sliced ham icon
    7 oz thinly sliced ham
  • marinated artichoke hearts icon
    12 oz marinated artichoke hearts

    drained, quartered

  • sliced black olives icon
    2 tbsp (1 oz) sliced black olives


  • 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, continue to the next step.
  • 6To 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.
  • 7About 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 3 minutes on the Timer dial. Meanwhile, make the pizza sauce.
  • 8To 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.
  • 9Once 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. 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.
  • 10For each pizza, leaving a small border, spread a quarter of the pizza sauce evenly over the dough. Scatter with ¼ cup mozzarella, then top with a quarter each of the ham, artichoke hearts, mushrooms and olives. Finish with ¼ cup mozzarella.
  • 11Place 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.
  • 12Transfer to a cutting board, slice and serve.
Main course

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