Breville Test Kitchen

Pizza Margherita

Name: Pizza Margherita
Cook time: 2100 s
Total time: 6600 s
Yield: Makes 4
Ingredients: 3⅓ cups (17½ oz) bread flour; 2 tsp instant dried yeast; 2 tsp granulated sugar; 2 tsp flaky sea salt; 1 tbsp olive oil; 1 cup (8 oz) lukewarm water - approximately; 14½ oz can whole tomatoes; ½ tsp flaky sea salt; ½ tsp coarsely ground black pepper; ¼ tsp granulated sugar; 1 tsp dried oregano; ¼ cup (2 fl oz) extra-virgin olive oil - plus extra to serve; 2 cloves garlic - crushed; 2 x 4½ oz buffalo mozzarella; 1 cup (½ oz) basil leaves; Flaky sea salt; Freshly ground black pepper

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!

1 hr 50 mins total time

35 mins active time

Easy

Makes 4

Ingredients

Measurements:

For the dough

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

For the pizza sauce

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

For the topping

¼ cup (2 fl oz) extra-virgin olive oil
plus extra to serve
2 cloves garlic
crushed
2 x 4½ oz buffalo mozzarella
1 cup (½ oz) basil leaves

To serve

Flaky sea salt
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.