Fichi Neapolitan-Style Pizza
Breville Test Kitchen

Breville Test Kitchen

Fichi Neapolitan-Style Pizza

This one’s all rustic Italian charm with a hint of farmhouse chic. The Element iQ® perfectly cooks the delicate figs and tangy gorgonzola, while ensuring a crisp base and signature leopard spotted crust.
the Smart Oven® Pizzaiolo
the Smart Oven® Pizzaiolo Product Details

the Smart Oven® Pizzaiolo

9 hrs 30 mins total time

20 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 ricotta mixture

  • smooth ricotta icon
    1⅓ cups smooth ricotta
  • finely grated parmesan cheese icon
    ¼ cup finely grated parmesan cheese
  • kosher salt icon
    1 tsp kosher salt

For the pizza

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

    thinly sliced

  • fresh fig icon
    8 fresh figs

    cut into thin wedges

  • gorgonzola icon
    4½ oz gorgonzola


  • sprig rosemary icon
    1 sprig rosemary

    leaves chopped

  • honey icon

    to serve


  • 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.
  • 6About 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 continue to the next step.
  • 7To make the ricotta mixture, place the ricotta, parmesan and salt in a small bowl and stir thoroughly to combine. Set aside until needed.
  • 8Once preheated, sprinkle semolina on the countertop. Place one of the dough balls on the countertop. 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 10-inch round, leaving a ½-inch border. Lightly sprinkle the pizza peel with semolina. Carefully transfer the dough onto the pizza peel.
  • 9For each pizza, leaving a small border, spread with a quarter of the ricotta mixture. Scatter with ¼ cup mozzarella, then top with a quarter each of the fior di latte, figs and gorgonzola. Finish with ¼ cup mozzarella.
  • 10Place 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.
  • 11Transfer to a cutting board. Sprinkle with some of the chopped rosemary and a drizzle of honey. Slice and serve.

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