The Smoke House Neapolitan-Style Pizza
Breville Test Kitchen

Breville Test Kitchen

The Smoke House Neapolitan-Style Pizza

The Pizzaiolo’s 750°F brings the heat of a wood fired oven, straight to your kitchen countertop. This combined with smoky cheeses, bacon and caramelized onion delivers you straight to the door of the smoke house. A crisp crust with spotted char and just the right amount of puff…in just 2 minutes. Let’s get smoky!
the Smart Oven® Pizzaiolo
the Smart Oven® Pizzaiolo Product Details

the Smart Oven® Pizzaiolo

9 hrs 30 mins total time

40 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 caramelized onions

  • unsalted butter icon
    3½ oz unsalted butter
  • red onion icon
    5 red onions

    thinly sliced

  • kosher salt icon
    1 tbsp kosher salt
  • star anise icon
    2 star anise

For the pizza

  • bacon slice icon
    7 oz bacon slices

    diced into approximately ½-inch pieces

  • barbecue sauce icon
    2 cups (16 fl oz) barbecue sauce
  • smoked bocconcini icon
    7 oz smoked bocconcini


  • smoked cheddar cheese icon
    12 oz smoked cheddar cheese


  • thyme leaves icon
    Thyme leaves

    to serve


  • 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 caramelized onions.
  • 6To caramelize the onions, melt the butter in a large frying pan over medium heat. Add the onions, salt and star anise and cook, stirring occasionally for 20 minutes, or until soft and caramelized. Transfer to a paper towel lined plate. Remove the star anise and allow to cool.
  • 7About 30 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 5 minutes on the Timer dial.
  • 8Place the bacon in the pizza pan. Once preheated, place the pan in the oven, press the Timer dial and cook for 5 minutes, or until the bacon is lightly browned, stirring halfway through cooking. Transfer the bacon to a paper towel lined plate to cool.
  • 9Sprinkle 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, top with a quarter each of the barbecue sauce, bacon pieces, caramelized onions, bocconcini and cheddar.
  • 11Adjust the Timer dial to 2 minutes. Place 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 and stand for 1 minute. Sprinkle with thyme, slice and serve.
Main course

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