Pepperoni Thin and Crispy Pizza
Breville Test Kitchen

Breville Test Kitchen

Pepperoni Thin and Crispy Pizza

The Pizzaiolo expertly handles thin n’ crispy style pizzas, producing a light crisp crust and perfectly cooked toppings. Remember to roll it thin!
the Smart Oven® Pizzaiolo
the Smart Oven® Pizzaiolo Product Details

the Smart Oven® Pizzaiolo

2 hrs 45 mins total time

20 mins active time


Makes 4



For the Essential Thin and Crispy Pizza Dough

  • bread flour icon
    2 cups (10½ oz) bread flour

    plus extra for dusting

  • semolina icon
    ⅓ cup (2 oz) semolina

    plus extra to sprinkle

  • kosher salt icon
    2 tsp kosher salt
  • instant dried yeast icon
    1 tsp instant dried yeast
  • warm water icon
    6¾ fl oz warm water
  • extra-virgin olive oil icon
    1½ tbsp extra-virgin olive oil

For the Essential Pizza Sauce

  • can whole peeled tomatoes  icon
    14½ oz can whole peeled tomatoes
  • extra-virgin olive oil icon
    1½ tsp extra-virgin olive oil
  • clove garlic icon
    1 clove garlic


  • dried oregano icon
    ½ tsp dried oregano
  • salt icon
    ½ tsp salt
  • pinch crushed red pepper flakes icon
    Pinch crushed red pepper flakes


For the pizza

  • shredded mozzarella cheese icon
    2 cups (7 oz) shredded mozzarella cheese
  • sliced pepperoni icon
    6 oz sliced pepperoni
  • grated parmesan cheese icon
    ½ cup (1½ oz) grated parmesan cheese


  • 1To make the pizza dough, place the flour, semolina, salt and yeast in the bowl of a stand mixer. Using the dough hook, mix to combine. Add the water and oil and knead on low speed for 5 minutes, or until the dough is smooth and elastic.
  • 2Cover the bowl with plastic wrap and allow to proof in a warm, draft-free place for 2 hours, or until doubled in size.
  • 3Turn the dough out onto a lightly floured countertop and divide into 4 even pieces, approximately 5 oz each. Shape each piece into a smooth ball.
  • 4Sprinkle a board, proofing box or deep sided container with semolina. Add the dough balls, leaving 4-inches between them. Cover with plastic wrap and proof in a warm, draft-free place for 30 minutes. Meanwhile, make the pizza sauce.
    Tip: Alternatively you can refrigerate for at least 6 hours or up to 5 days. Remove from the fridge 1 hour before cooking to bring the dough to room temperature.
  • 5To make the pizza sauce, place the tomatoes, oil, garlic, oregano, salt and crushed red pepper flakes (if using), in a large liquid measuring cup. Process with an immersion blender until smooth.
  • 6About 15 minutes before the dough has finished resting, preheat the oven. Select the Thin & Crispy setting. Turn the Darkness dial to the Lighter setting and select 7 minutes on the Timer dial.
  • 7Once 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. Using a rolling pin, roll out one portion of the dough into a 10-inch round. Lightly sprinkle the pizza peel with semolina. Carefully transfer the dough onto the pizza peel.
  • 8For each pizza, leaving a small border, spread ¼ cup of the pizza sauce evenly over the dough. Scatter with ¼ cup mozzarella, then top with a quarter of the pepperoni. Finish with another ¼ cup mozzarella and a quarter of the parmesan.
    Tip: The excess sauce can be refrigerated in an airtight container for up to 3 days. It can be used on pasta or wherever passata/tomato puree is used.
  • 9Place the pizza in the oven, press the Timer dial and cook for 7 minutes, or until the crust is crisp, golden and the cheese has melted. 
  • 10Transfer to a cutting board, slice and serve.
Main course

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