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Pizza Margherita
Breville Test Kitchen

Breville Test Kitchen

Pizza Margherita

Set the Crispy Crust™ Pizza Maker to thin crust, sit back, and watch that stone-baked magic turn your fresh basil and mozzarella into a slice of pizza heaven!
time

1 hr 50 mins total time

activetimeIII

35 mins active time

easy

Easy

user

Makes 4

Ingredients


Measurements:

For the dough

  • bread flour icon
    3⅓ cups (17½ oz) bread flour
  • instant dried yeast icon
    2 tsp instant dried yeast
  • granulated sugar icon
    2 tsp granulated sugar
  • flaky sea salt icon
    2 tsp flaky sea salt
  • olive oil icon
    1 tbsp olive oil
  • lukewarm water icon
    1 cup (8 oz) lukewarm water

    approximately

For the pizza sauce

  • can whole tomatoes  icon
    14½ oz can whole tomatoes
  • flaky sea salt icon
    ½ tsp flaky sea salt
  • coarsely ground black pepper icon
    ½ tsp coarsely ground black pepper
  • granulated sugar icon
    ¼ tsp granulated sugar
  • dried oregano icon
    1 tsp dried oregano

For the topping

  • extra-virgin olive oil icon
    ¼ cup (2 fl oz) extra-virgin olive oil

    plus extra to serve

  • clove garlic icon
    2 cloves garlic

    crushed

  • buffalo mozzarella icon
    2 x 4½ oz buffalo mozzarella
  • basil leaves icon
    1 cup (½ oz) basil leaves

To serve

  • flaky sea salt icon
    Flaky sea salt
  • freshly ground black pepper icon
    Freshly ground black pepper

Instructions

  • 1To make the dough, place the flour, yeast, sugar and salt in the bowl of a stand mixer. Using the dough hook, mix to combine. Add the oil and water and mix on medium-low speed for 5 minutes, or until the dough is smooth and elastic. (Alternatively, combine the dry ingredients in a bowl. Add the oil and water and mix until the dough comes together, add an extra tablespoon of water if necessary. Turn the dough out onto a lightly floured countertop and knead for 10 minutes, or until smooth and elastic.)
  • 2Place the dough in a lightly oiled bowl, cover with plastic wrap and set aside in a warm place for 1 hour, or until the dough doubles in size.
  • 3Turn the dough out onto a lightly floured countertop and punch down to remove the excess air. Knead the dough into a smooth ball. Divide into four, 6½ oz pieces.
  • 4To make the pizza sauce, place all the ingredients in a food processor or blender and process until well combined. Transfer to a saucepan over medium heat. Bring to a boil, stirring occasionally. Boil for 5 minutes, or until the sauce thickens. Set aside to cool. Refrigerate in an airtight container for up to 4 days or freeze for up to 3 months.
  • 5To make the topping, combine the oil and garlic in a small bowl.
  • 6Tear each buffalo mozzarella into 5-6 pieces.
  • 7To make the pizza, turn the ON/OFF switch to the ON position and PREHEAT the pizza oven for 15 minutes.
  • 8Roll out each piece of pizza dough to form a 9-inch round and place each on a 11-inch square piece of parchment paper.
  • 9Prick the crusts with a fork or pizza docker.
  • 10Spread 1 tablespoon of the garlic oil over each pizza crust. Spread 3 tablespoons of the pizza sauce over each crust.
  • 11Divide the mozzarella and basil evenly among the crusts.
  • 12Select the THIN crust setting.
  • 13Transfer one of the pizzas (still on the parchment paper) to the hot pizza stone and close the lid. Cook for 2 minutes.
  • 14Open the lid and quickly slide the parchment paper out carefully. Close the lid and cook for a further 4-5 minutes, or until browned. Monitor the cooking progress through the viewing window. Topping should be cooked and golden and crust crisp and brown.
  • 15Open the lid carefully with oven mitt and transfer the pizza to a cutting board.
  • 16Repeat with the remaining pizzas.
  • 17Drizzle with extra olive oil and season with salt and pepper. Slice and serve.
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the Crispy Crust™ Pizza Maker
the Crispy Crust™ Pizza Maker Product Details

the Crispy Crust™ Pizza Maker

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