Italian-Style Pizza

Italian-Style Pizza

3 hrs total time

1 hr active time


Makes 4 pizzas



Pizza dough:

  • 2 tsp active dried yeast
  • 1½ cups lukewarm water
  • ¼ cup olive oil
  • 4½ cups all-purpose flour
  • Pinch of sugar
  • 2 tbsp semolina and all-purpose flour

    mixed, for dusting


  • 1 cup pizza sauce
  • 8 oz shredded whole-milk mozzarella cheese
  • 6 oz thinly sliced salami
  • ½ cup pitted black olives


  • 1 bunch basil

    to garnish


  • 1Combine yeast, water and olive oil in a medium bowl and stir until yeast is dissolved. Set aside for 5 minutes or until foamy.
  • 2Place flour and sugar in the bowl of a Breville bench mixer. Add yeast mixture and knead with the dough hook for 8 minutes or until dough is smooth and elastic. Transfer dough to a large glass bowl and cover with a clean tea towel or plastic wrap.
  • 3Insert wire rack in rack position 8. Place bowl on the wire rack. Select PROOF/85°F/CONVECTION/1 hour and press START. Proof the dough for 1 hour or until doubled in size.
  • 4Punch down dough. Divide into 4 equal portions and shape each portion into a ball.
  • 5Sprinkle the semolina-flour mixture onto a clean work surface. Work with one dough ball at a time, keeping remaining dough covered with plastic wrap until ready to use. Roll first dough ball into a thin round about 10 inches in diameter. Transfer the dough to the included pizza pan.
  • 6Spread ¼ cup pizza sauce evenly on the dough, leaving a ½-inch border of crust.
  • 7Sprinkle one quarter of the mozzarella, salami and olives on the pizza.
  • 8Insert wire rack in rack position 7. Select PIZZA/480°F/CONVECTION/10 minutes. Press START to preheat oven.
  • 9Once preheated, place pizza in oven and bake for 8–10 minutes or until cheese is melted and golden in color. Sprinkle with basil leaves and serve immediately.
  • 10Repeat steps 5-9 to make remaining pizzas.

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