Cheese Thin and Crispy Pizza
Breville Test Kitchen

Breville Test Kitchen

Cheese Thin and Crispy Pizza

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
the Smart Oven® Pizzaiolo Product Details

the Smart Oven® Pizzaiolo

2 hrs 45 mins total time

20 mins active time


Makes 4



For the Essential Thin and Crispy Pizza Dough

  • bread flour icon
    2 cups (10½ oz) bread flour

    plus extra for dusting

  • semolina icon
    ⅓ cup (2 oz) semolina

    plus extra to sprinkle

  • kosher salt icon
    2 tsp kosher salt
  • instant dried yeast icon
    1 tsp instant dried yeast
  • warm water icon
    6¾ fl oz warm water
  • extra-virgin olive oil icon
    1½ tbsp extra-virgin olive oil

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


  • 1To 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.
  • 2Cover 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 86°F and proof for 1 hour.
  • 3Turn the dough out onto a lightly floured countertop and divide into 4 even pieces, approximately 5 oz each. Shape each piece into a smooth ball.
  • 4Sprinkle a board, proofing box or deep sided container with semolina. Add the dough balls, leaving 4-inches 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.
  • 5About 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.
  • 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.
  • 7Once 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 10-inch round. Lightly sprinkle the pizza peel with semolina. Carefully transfer the dough onto the pizza peel.
  • 8For each pizza, leaving a small border, top with a quarter each of the pizza sauce and mozzarella. 
  • 9Place 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.
  • 10Transfer to a cutting board, slice and serve.
Main course

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