Breville Test Kitchen

Porcini, Pancetta and Mozzarella Pizza

Name: Porcini, Pancetta and Mozzarella Pizza
Cook time: 3300 s
Total time: 9900 s
Yield: Makes 3
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 fl oz) lukewarm water - approximately; 1 oz dried porcini mushrooms; 2 tbsp olive oil - plus extra to serve; 2 cloves garlic - crushed; 1½ oz shaved parmesan - plus extra to serve; 2 (4½ oz) buffalo mozzarella; 5 slices (3½ oz) pancetta - coarsely chopped; Flaky sea salt; Freshly ground black pepper; Basil leaves

This one is a little bit special and every bit delicious as it is fancy! The Crispy Crust™ Pizza Maker turns up the heat, ensuring your thin crust is the perfect crunchy base for those decadent toppings.

2 hrs 45 mins total time

55 mins active time

Easy

Makes 3

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 fl oz) lukewarm water
approximately

For the topping

1 oz dried porcini mushrooms
2 tbsp olive oil
plus extra to serve
2 cloves garlic
crushed
1½ oz shaved parmesan
plus extra to serve
2 (4½ oz) buffalo mozzarella
5 slices (3½ oz) pancetta
coarsely chopped

To serve

Flaky sea salt
Freshly ground black pepper
Basil leaves

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 three, 8¾ oz pieces.
4To make the topping, place the porcini mushrooms in a heatproof bowl. Cover with boiling water. Let stand for 30 minutes. Drain well. Chop any large pieces.
5Combine the oil and garlic.
6To make the pizza, turn the ON/OFF switch to the ON position and PREHEAT the pizza oven for 15 minutes.
7Roll out each piece of pizza dough to form a 9-inch round and place each on a 11-inch square piece of parchment paper.
8Prick the crusts with a fork or pizza docker.
9Spread 2 teaspoons of the garlic oil over each pizza crust and spread with the back of the spoon to cover.
10Divide the remaining toppings evenly among the crusts.
11Select the CLASSIC crust setting.
12Transfer one of the pizzas (still on the parchment paper) to the hot pizza stone and close the lid. Cook for 2 minutes.
13Open the lid and quickly slide the parchment paper out carefully. Close the lid and cook for a further 6-7 minutes, or until browned. Monitor the cooking progress through the viewing window. Topping should be cooked and golden and crust crisp and brown.
14Open the lid carefully with oven mitt and transfer the pizza to a cutting board.
15Repeat with the remaining pizzas.
16Drizzle with extra olive oil, season with salt and pepper and garnish with extra parmesan and basil leaves. Slice and serve.