Truffled Mushroom Neapolitan-Style Pizza
Breville Test Kitchen

Breville Test Kitchen

Truffled Mushroom Neapolitan-Style Pizza

Decadent and rustic, all at the same time! This pizza will fill the air with the heady scent of truffle, mushrooms and creamy mozzarella, all atop a crisp, puffed base with just the right amount of chew. No stoking a wood fire required, just 2 minutes of precise Pizzaiolo technology for that signature leopard spot char and the perfect cheesy melt!
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 white sauce

  • unsalted butter icon
    2½ oz unsalted butter


  • all-purpose flour icon
    ½ cup (2½ fl oz) all-purpose flour
  • milk icon
    2½ cups (20 fl oz) milk
  • whole grain mustard icon
    1 tbsp whole grain mustard
  • grated parmesan cheese icon
    1 cup (2¾ oz) grated parmesan cheese
  • kosher salt icon
    1 tsp kosher salt

For the mushrooms

  • olive oil icon
    2 tbsp olive oil
  • unsalted butter icon
    2 tbsp unsalted butter


  • white cap mushroom icon
    1⅓ lb white cap mushrooms


  • portobello mushroom icon
    10½ oz portobello mushrooms


  • clove garlic icon
    4 cloves garlic


  • kosher salt icon
    1 tsp kosher salt

For the pizza

  • shredded mozzarella cheese icon
    2 cups (7 oz) shredded mozzarella cheese
  • mascarpone icon
    ½ cup (4½ oz) mascarpone
  • arugula icon
    2 oz arugula
  • truffle oil icon
    Truffle oil

    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. Add the dough balls, 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 white sauce.
  • 6To make the white sauce, melt the butter in a medium saucepan over medium heat. Add the flour and whisk to form a paste. Continue whisking for 2 minutes to allow the flour to cook out. Gradually add the milk, whisking until smooth. Continue whisking until the mixture comes to a simmer. Stir in the mustard, parmesan and salt. Remove from the heat and allow to cool.
  • 7To prepare the mushrooms, heat the oil and butter in a large frying pan over medium heat. Add the mushrooms and cook, stirring occasionally for 2 minutes. Add the garlic and cook for 7 to 10 minutes, or until the mushrooms are tender. Add the salt and stir to combine. Using a slotted spoon, transfer the mushrooms to a paper towel lined pan and allow to cool.
  • 8About 20 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 2 minutes on the Timer dial.
  • 9Once preheated, sprinkle 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 white sauce, mushrooms and mozzarella.
  • 11Place 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. Top with a quarter of the mascarpone and arugula, then drizzle with a little truffle oil. Slice and serve.
Main course

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