Breville Test Kitchen

La Española Pizza

Name: La Española Pizza
Cook time: 1200 s
Total time: 30600 s
Yield: Makes 4 pizzas
Ingredients: 1¼ lb bread flour; 2 tsp fine salt; 1 tsp instant dried yeast; 1½ cups (12 fl oz) cold water; Semolina - to sprinkle; Olive oil - to drizzle; 2 cups (16 fl oz) marinara sauce; 2 tsp kosher salt; 2 tsp dried oregano; 2 cups (7 oz) grated mozzarella cheese; 10½ oz sun-dried tomatoes in oil - drained; 1 cup (5½ oz) pitted Spanish-style olives; 2⅔ cups (9½ oz) shredded Manchego cheese; ¼ cup (2 oz) nduja; 5½ oz thinly sliced serrano ham; Honey - to serve

the Smart Oven® Pizzaiolo

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8 hrs 30 mins total time

20 mins active time

Easy

Makes 4 pizzas

Ingredients

Measurements:

For the pizza dough

1¼ lb bread flour
2 tsp fine salt
1 tsp instant dried yeast
1½ cups (12 fl oz) cold water
Semolina
to sprinkle
Olive oil
to drizzle

For the pizza

2 cups (16 fl oz) marinara sauce
2 tsp kosher salt
2 tsp dried oregano
2 cups (7 oz) grated mozzarella cheese
10½ oz sun-dried tomatoes in oil
drained
1 cup (5½ oz) pitted Spanish-style olives
2⅔ cups (9½ oz) shredded Manchego cheese
¼ cup (2 oz) nduja
5½ oz thinly sliced serrano ham
Honey
to serve

Instructions

1
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 5-6 minutes or until the dough is smooth and elastic.
2
Cover the bowl with plastic wrap and let the dough rest in a warm, draft-free place for 1 hour, or until doubled in size.
3
Turn the dough out onto a lightly floured countertop and divide into 4 x 8½ oz pieces. Shape each piece into a smooth ball.
4
Lightly 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.
5
An hour before cooking remove the dough from the refrigerator and stand, covered, at room temperature. Meanwhile, continue to the next step.
6
In a medium bowl, combine the marinara sauce, salt and oregano. Set aside until required.
7
About 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).
8
Once 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.
9
Spread 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.
10
Once 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.
11
Transfer 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.