Thin and Crispy Pizza
Breville Test Kitchen

Breville Test Kitchen

Thin and Crispy Pizza

the Smart Oven® Pizzaiolo
the Smart Oven® Pizzaiolo Product Details

the Smart Oven® Pizzaiolo

4 hrs total time

1 hr active time


Makes 4 pizzas



  • bread flour icon
    2 cups (10½ oz) bread flour
  • fine semolina icon
    ⅓ cup (2 oz) fine semolina
  • fine salt icon
    2 tsp fine 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

    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

  • shredded mozzarella cheese icon
    3¼ cups (11 oz) shredded mozzarella cheese
  • button mushroom icon
    5½ oz button mushroom

    thinly sliced

  • thin pepperoni slices icon
    7 oz thin pepperoni slices
  • shaved ham  icon
    4 oz shaved ham

    torn into large pieces

  • red onion icon
    ½ red onion

    thinly sliced

To serve

  • fresh basil leaves icon
    Fresh basil leaves


  • 1Combine the flour, semolina, salt and yeast in the bowl of a stand mixer. Add the water and oil. Using the dough hook, knead on low 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 2 hours until doubled in size.
  • 3Meanwhile, to make 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 and bring to a simmer. Simmer for 45 minutes, stirring occasionally, until the sauce is thick. Cool. Reserve 1 1/3 cups) 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.
  • 4Once the dough has finished proofing, turn it onto a lightly floured countertop and divide evenly into four pieces. Shape each piece into a smooth ball and place 4-inch apart on a lightly oiled baking sheet. Drizzle a little extra oil over each ball and spread to coat the dough. Cover with plastic wrap and proof in a warm place for a further 30 minutes.
  • 5About 15 minutes before the dough is finished proofing, select the THIN & CRISPY setting and preheat the oven (preheat can take up to 14 minutes).
  • 6Sprinkle a clean countertop with a small amount of semolina mix. Using a rolling pin, roll out one portion of the dough into a 9 ¾-inch round. NOTE: To make the semolina mix, combine equal quantities of semolina and all-purpose flour. Store in an airtight container in the pantry.
  • 7Carefully transfer the dough onto the pizza peel, gently shaking off any excess semolina mix.
  • 8For the topping, spread one-quarter of the reserved pizza sauce over the pizza base. Sprinkle with one-quarter of mozzarella, mushrooms, pepperoni, ham and onion.
  • 9Transfer the pizza to the oven and cook for 7 minutes or until the crust is crisp and golden.
  • 10Slide the pizza peel under the pizza, remove it from the oven and transfer to a cutting board. Sprinkle with basil leaves, slice and serve. Repeat with the remaining dough, reserved pizza sauce and toppings.
Main course

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