the Breville Test Kitchen

Greek Neapolitan-Style Pizza

Name: Greek Neapolitan-Style Pizza
Cook time: 1200 s
Total time: 34200 s
Yield: Makes 4
Ingredients: 1¼ lb bread flour - plus extra for dusting; 2 tsp kosher salt; 1 tsp instant dried yeast; 1½ cups (12 fl oz) cold water; Semolina - to sprinkle; 21 oz canned whole peeled tomatoes; 2 tsp extra-virgin olive oil; 2 cloves garlic - minced; ¾ tsp dried oregano; ¾ tsp kosher salt; Pinch crushed red pepper flakes - optional; 2 cups (7 oz) shredded mozzarella cheese; 10½ oz fior di latte - thinly sliced; ¾ oz baby spinach leaves; 3 tomatoes - thinly sliced; 1 red onion - thinly sliced; ⅔ cup (4 oz) sliced kalamata olives; 4½ oz feta cheese - crumbled; Extra-virgin olive oil - to drizzle

All the best bits of a Neapolitan-style pizza paired with the flavors of Greece. The Pizzaiolo delivers wood fired style pizza with a charred crisp base and leopard spot crust, topped with the Hellenic faves of feta, spinach and kalamata olives.

9 hrs 30 mins total time

20 mins active time

Easy

Makes 4

Ingredients

Measurements:

For the Essential Neapolitan-Style Pizza Dough

1¼ lb bread flour
plus extra for dusting
2 tsp kosher salt
1 tsp instant dried yeast
1½ cups (12 fl oz) cold water
Semolina
to sprinkle

For the Essential Pizza Sauce

21 oz canned whole peeled tomatoes
2 tsp extra-virgin olive oil
2 cloves garlic
minced
¾ tsp dried oregano
¾ tsp kosher salt
Pinch crushed red pepper flakes
optional

For the pizza

2 cups (7 oz) shredded mozzarella cheese
10½ oz fior di latte
thinly sliced
¾ oz baby spinach leaves
3 tomatoes
thinly sliced
1 red onion
thinly sliced
⅔ cup (4 oz) sliced kalamata olives
4½ oz feta cheese
crumbled
Extra-virgin olive oil
to drizzle

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 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. Place the dough balls in the box, 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 pizza sauce.
6To make the pizza sauce, place the tomatoes, oil, garlic, oregano, salt and crushed red pepper flakes (if using), in a large liquid measuring cup. 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 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.
9For each pizza, leaving a small border, spread a quarter of the pizza sauce evenly over the dough. Scatter with ¼ cup mozzarella, then top with a quarter each of the fior di latte, spinach, tomatoes, red onion and olives. Finish with ¼ cup mozzarella and a quarter of the crumbled feta.
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.
11Drizzle with a little olive oil, slice and serve.