the Breville Test Kitchen
Rocket Neapolitan-Style Pizza
A veggie pizza that’s fresh, simple and easy. Creamy fior di latte and ripe tomatoes finished with a flurry of peppery rocket. The Pizzaiolo fires up its magic to deliver a crisp, golden base with signature leopard spot char and the perfect cheesy melt.
9 hrs 30 mins total time
20 mins active time
Easy
Makes 4
Ingredients
Measurements:
For the Essential Neapolitan-Style Pizza Dough
570 g baker's flourplus extra for dusting
2 tsp cooking salt
1 tsp instant dried yeast
1½ cups (375 ml) cold water
Semolinato sprinkle
For the Essential Pizza Sauce
600 g canned whole peeled tomatoes
For the Essential Pizza Sauce
2 tsp extra-virgin olive oil
2 cloves of garlicchopped
¾ tsp dried oregano- ¾ tsp cooking salt
Pinch dried chilli flakesoptional
For the pizza
2 cups (200 g) shredded mozzarella cheese
3 tomatoesthinly sliced
300 g fior di lattethinly sliced
60 g rocket
30 g shaved parmesan
For the pizza
- Extra-virgin olive oil
to serve
Instructions
- 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 30°C and proof for 1 hour.
- 3Turn the dough onto a lightly floured bench top and divide into 4 even pieces, approximately 240g 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 10cm 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 pizza sauce.
- 6To make the pizza sauce, place the tomatoes, oil, garlic, oregano, salt and chilli flakes (if using), in a large jug. Process with an immersion blender until smooth.
- 7About 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 3 minutes on the Timer dial.
- 8Once preheated, sprinkle semolina on the bench top. Place one of the dough balls on the bench top. Sprinkle semolina over the dough. Keep the remaining dough covered to prevent it from drying out. Gently press out the dough working from the centre into a 26cm round, leaving a 1cm border. Lightly sprinkle the pizza peel with semolina. Carefully transfer the dough onto the pizza peel.
- 9For each pizza, leaving a small border, spread a quarter of the pizza sauce evenly over the dough. Top with a quarter each of the mozzarella, tomato and fior di latte.
- 10Place the pizza in the oven, press the Timer dial and cook for 3 minutes, or until the crust is spotted brown and the cheese has melted.
- 11Transfer to a cutting board. Top with a quarter of the rocket, shaved parmesan and a drizzle of olive oil. Slice and serve.
