Breville Test Kitchen

The Smoke House Pizza

Name: The Smoke House Pizza
Cook time: 2400 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; 3½ oz unsalted butter; 5 red onions - thinly sliced; 1 tbsp salt; 2 star anise; 7 oz bacon slices; 2 cups (16 fl oz) barbecue sauce; 7 oz smoked bocconcini; 12 oz smoked cheddar cheese - shredded; Thyme leaves - to serve

the Smart Oven® Pizzaiolo

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8 hrs 30 mins total time

40 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 caramelized onions

3½ oz unsalted butter
5 red onions
thinly sliced
1 tbsp salt
2 star anise

For the pizza

7 oz bacon slices
2 cups (16 fl oz) barbecue sauce
7 oz smoked bocconcini
12 oz smoked cheddar cheese
shredded
Thyme leaves
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, make the caramelized onions.
6
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 plate lined with paper towel and allow to cool. Remove the star anise. Meanwhile, cook the bacon.
7
Preheat the oven to 355°F. Place the bacon on a tray lined with parchment paper. Bake for 18 minutes or until beginning to crisp. Set aside to cool, then chop into small pieces.
8
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).
9
Sprinkle semolina on a clean countertop. Use a bench scraper to lift one of the dough balls and place 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 9-inch round, leaving a ½-inch border. Lightly sprinkle the peel with semolina. Carefully transfer the dough onto the peel, gently removing any excess semolina.
10
Spread a quarter of the barbecue sauce evenly over the dough to the border. Scatter with a quarter of the bacon pieces, then top with a quarter of the caramelized onions. Scatter with a quarter of the bocconcini and cheddar.
11
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.
12
Transfer to a cutting board and stand for 1 minute. Sprinkle with thyme, slice and serve. Repeat with the remaining dough, sauce and toppings.