La Española Pizza
Breville Test Kitchen

Breville Test Kitchen

La Española Pizza

the Smart Oven® Pizzaiolo
the Smart Oven® Pizzaiolo Product Details

the Smart Oven® Pizzaiolo

8 hrs 30 mins total time

20 mins active time


Makes 4 pizzas



For the pizza dough

  • bread flour icon
    1¼ lb bread flour
  • fine salt icon
    2 tsp fine salt
  • instant dried yeast icon
    1 tsp instant dried yeast
  • cold water icon
    1½ cups (12 fl oz) cold water
  • semolina icon

    to sprinkle

  • olive oil icon
    Olive oil

    to drizzle

For the pizza

  • marinara sauce icon
    2 cups (16 fl oz) marinara sauce
  • kosher salt icon
    2 tsp kosher salt
  • dried oregano icon
    2 tsp dried oregano
  • grated mozzarella cheese icon
    2 cups (7 oz) grated mozzarella cheese
  • sun-dried tomatoes in oil icon
    10½ oz sun-dried tomatoes in oil


  • pitted Spanish-style olives icon
    1 cup (5½ oz) pitted Spanish-style olives
  • shredded Manchego cheese icon
    2⅔ cups (9½ oz) shredded Manchego cheese
  • nduja icon
    ¼ cup (2 oz) nduja
  • thinly sliced serrano ham icon
    5½ oz thinly sliced serrano ham
  • honey icon

    to serve


  • 1Place 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 5-6 minutes or until the dough is smooth and elastic.
  • 2Cover the bowl with plastic wrap and let the dough rest in a warm, draft-free place for 1 hour, or until doubled in size.
  • 3Turn the dough out onto a lightly floured countertop and divide into 4 x 8½ oz pieces. Shape each piece into a smooth ball.
  • 4Lightly sprinkle two baking sheets with semolina and place the dough balls on the baking sheets, leaving 4-inches between the balls. Drizzle each ball with a little oil, spread the oil to coat the dough. Cover each baking sheet 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 and stand, covered, at room temperature. Meanwhile, continue to the next step.
  • 6In a medium bowl, combine the marinara sauce, salt and oregano. Set aside until required.
  • 7About 20 minutes before the dough has finished resting preheat the oven. Select the WOOD FIRED setting. Turn the DARKNESS setting to the DARKER dial and select 2 minutes on the TIMER dial (preheat can take up to 20 minutes).
  • 8Once 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.
  • 9Spread a quarter of the marinara sauce evenly over the dough to the border. Scatter with a quarter of the mozzarella and a quarter of the sun-dried tomatoes and olives. Top with a quarter of the Manchego and a quarter of the nduja.
  • 10Once preheated, place the pizza in the oven and press the TIMER dial to start the timer. Cook for 2 minutes, or until the crust is spotted brown and the cheese has melted.
  • 11Transfer to a cutting board and top with one quarter of the serrano ham. Drizzle with honey, slice and serve. Repeat with the remaining dough, sauce and toppings.
Main course

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