Thick Crust Pizza
Breville Test Kitchen

Breville Test Kitchen

Thick Crust Pizza

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 2 pizzas



  • bread flour icon
    3¼ cups (17 oz) bread flour
  • fine salt icon
    2 tsp fine salt
  • instant dried yeast icon
    1 tsp instant dried yeast
  • water icon
    1 cup (8 fl oz) water
  • milk icon
    1 tbsp milk
  • olive oil icon
    1½ tbsp olive oil

    plus extra for drizzling

  • semolina mix icon
    Semolina mix

    for sprinkling (see NOTE)

For the pizza sauce

  • can whole peeled tomatoes  icon
    48 oz can whole peeled tomatoes
  • extra-virgin olive oil icon
    1 tbsp extra-virgin olive oil
  • clove garlic icon
    2 cloves garlic


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

For the topping

  • pizza sauce icon
    ⅔ cup (10 fl oz) pizza sauce
  • shredded mozzarella cheese icon
    1½ cups (5 oz) shredded mozzarella cheese
  • button mushrooms icon
    8 oz button mushrooms

    thinly sliced

To serve

  • fresh buffalo mozzarella icon
    4 oz fresh buffalo mozzarella

    drained, torn into small pieces

  • fresh oregano leaves icon
    Fresh oregano leaves


  • 1Combine the flour, salt, yeast, water, milk and oil in the bowl of a stand mixer. Using the dough hook, knead on medium speed for 10 minutes until the dough is smooth and elastic.
  • 2Cover the bowl with plastic wrap and let the dough proof in a warm place for 1 hour, until doubled in size.
  • 3Turn the dough onto a lightly floured countertop and divide into two even pieces. Shape each piece into a smooth ball.
  • 4Place the balls 4 inches on a lightly oiled baking sheet. Drizzle a little extra oil over each one and spread to coat the dough. Cover with plastic wrap and refrigerate for 12-24 hours.
  • 5Meanwhile, to make the pizza sauce, process the tomatoes in a food processor or blender until smooth. Heat the oil in a small saucepan over low heat. Add the garlic and cook, stirring, for 30 seconds or until fragrant. Stir in the tomatoes, oregano, salt and pepper flakes, chilli and bring to a simmer. Simmer for 45 minutes, stirring occasionally, until the sauce is thick. Cool. Reserve 5 1/2 fl oz (2/3 cup) of the sauce for this recipe. Transfer the remaining sauce to an airtight container. Store in the refrigerator for up to 1 week or freeze for up to 3 months.
  • 6When ready to prepare the pizzas, remove the dough from the refrigerator and stand, covered, at room temperature for 1 hour.
  • 7About 12 minutes before the dough is finished resting, select the THICK CRUST setting and preheat the oven (preheat can take up to 12 minutes).
  • 8Working with one piece at a time, dip the base of the dough in the semolina mix, press into a 6-inch circle, then gently stretch it into a 9-inch - 11-inch circle. NOTE: To make the semolina mix, combine equal quantities of semolina and all-purpose flour. Store in an airtight container in the pantry.
  • 9Lightly sprinkle the pizza peel with the semolina mix. Carefully transfer the dough onto the pizza peel, gently shaking off any excess semolina mix.
  • 10Spread the dough with half the reserved pizza sauce, leaving a ½-inch - ¾-inch border. Sprinkle with half the shredded mozzarella and half the mushrooms.
  • 11Use the pizza peel to transfer the pizza to the oven. Cook for 9 minutes or until the base is golden and crisp and the cheese is melted.
  • 12Slide the pizza peel under the pizza, remove it from the oven and transfer to a cutting board.
  • 13To serve, top with half of the fresh mozzarella and oregano. Repeat with the remaining dough, reserved pizza sauce and toppings.
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