French Neapolitan-Style Pizza
Breville Test Kitchen

Breville Test Kitchen

French Neapolitan-Style Pizza

This is pizza with a little ooh la la! Toppings of creamy white sauce, caramelized onion and decadent cheeses add some French pazazz, while the Pizzaiolo delivers the perfect Neapolitan-style crust with just the right amount of spotted char, puff n’ chew.
the Smart Oven® Pizzaiolo
the Smart Oven® Pizzaiolo Product Details

the Smart Oven® Pizzaiolo

9 hrs 30 mins total time

50 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 white 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
  • whole grain mustard icon
    1 tbsp whole grain mustard
  • Dijon mustard icon
    1 tbsp Dijon mustard
  • kosher salt icon
    1 tsp kosher salt

For the red wine onions

  • unsalted butter icon
    2 tbsp (1 oz) unsalted butter
  • olive oil icon
    2 tbsp olive oil
  • red onion icon
    3 red onions

    thinly sliced

  • kosher salt icon
    ½ tsp kosher salt
  • red wine icon
    1½ cups (12 fl oz) red wine

For the pizza

  • shredded mozzarella cheese icon
    2 cups (7 oz) shredded mozzarella cheese
  • brie cheese icon
    5½ oz brie cheese


  • fior di latte icon
    10½ oz fior di latte

    thinly sliced

  • Comte cheese icon
    3½ oz Comte cheese

    finely grated


  • 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 white sauce.
  • 6To make the white 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, stirring until smooth. Whisk until the mixture comes to a simmer. Whisk in the mustards and salt. Remove from the heat and transfer to a bowl to allow to cool.
  • 7To make the red wine onions, place the butter and oil in a large frying pan over medium heat. Add the onions and salt and cook for 5 minutes, stirring occasionally. Add the red wine and continue to cook for a further 10 to 15 minutes, or until onions are soft and most of the liquid has evaporated.
  • 8About 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 2 minutes on the Timer dial.
  • 9Once 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.
  • 10For each pizza, leaving a small border, spread a quarter of the white sauce evenly over the dough. Top with a quarter each of the mozzarella, onions, brie, fior di latte and Comte cheese.
  • 11Place the pizza in the oven, press the Timer dial and cook for 2 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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