Cuban Neapolitan-Style Pizza
Breville Test Kitchen

Breville Test Kitchen

Cuban Neapolitan-Style Pizza

Get yer Mambo on for this cheeky one! The Pizzaiolo brings the 750°F and expert heat control for a crisp wood fired style base and leopard spotted crust. A slick of tangy mustard sauce topped with roasted pork belly and Cuba’s garlic mojo, means a little kiss of Havana in every slice.
the Smart Oven® Pizzaiolo
the Smart Oven® Pizzaiolo Product Details

the Smart Oven® Pizzaiolo

9 hrs 30 mins total time

35 mins active time


Makes 4



For the Essential Neapolitan-Style Pizza Dough

  • bread flour icon
    1¼ lb bread flour

    plus extra for dusting

  • 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 pork belly

  • pork belly icon
    1 lb pork belly

    thinly sliced

  • kosher salt icon
    1 tsp kosher salt
  • olive oil icon
    1 tbsp olive oil

For the mustard sauce

  • unsalted butter icon
    2½ oz unsalted butter


  • all-purpose flour icon
    ½ cup (2½ oz) all-purpose flour
  • milk icon
    2½ cups (20 fl oz) milk
  • yellow mustard icon
    2 tbsp yellow mustard
  • Dijon mustard icon
    1 tbsp Dijon mustard
  • kosher salt icon
    1 tsp kosher salt

For the mojo

  • olive oil icon
    ¼ cup (2 fl oz) olive oil
  • clove garlic icon
    4 cloves garlic


  • kosher salt icon
    ½ tsp kosher salt
  • freshly ground black pepper icon
    ¼ tsp freshly ground black pepper
  • dried bay leaf icon
    1 dried bay leaf
  • dried oregano icon
    ½ tsp dried oregano
  • ground cumin icon
    ¼ tsp ground cumin

For the pizza

  • shredded mozzarella cheese icon
    2 cups (7 oz) shredded mozzarella cheese
  • thinly sliced ham icon
    7 oz thinly sliced ham
  • fior di latte icon
    10½ oz fior di latte

    thinly sliced

  • Swiss cheese icon
    4¾ oz Swiss cheese

    finely grated

  • large dill pickle icon
    4 large dill pickles

    sliced lengthwise


  • 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, cook the pork belly.
  • 6To prepare the pork belly, place the pork in a roasting pan, sprinkle with salt and drizzle with oil. Cook in an oven preheated to 360°F, for 40 minutes, or until cooked through, turning halfway through cooking. Remove from the oven, allow to cool, then cut into pieces. Meanwhile, continue to the next step.
  • 7To make the mustard sauce, melt the butter in a medium saucepan over medium heat. Add the flour and stir to form a paste, continue stirring 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 mustards and salt. Remove from the heat, transfer to a heatproof bowl and allow to cool.
  • 8To make the mojo, heat the olive oil in a small frying pan over medium heat. Add the garlic, salt, pepper, bay leaf, oregano and cumin and cook, stirring, for a few minutes, or until fragrant. Transfer to a heatproof bowl, remove and discard the bay leaf.
  • 9About 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.
  • 10Once 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.
  • 11For each pizza, leaving a small border, spread a quarter of the mustard sauce evenly over the dough. Scatter with ¼ cup mozzarella, then top with a quarter each of the ham, fior di latte, pork belly, Swiss cheese and pickles. Finish with ¼ cup mozzarella.
  • 12Place 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 and drizzle with some of the mojo. Slice and serve.
    Tip: Leftover mojo can be tossed with hot pasta or used as a dressing with steamed vegetables.
Main course

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