the Breville Test Kitchen

Thick Crust Pizza

Name: Thick Crust Pizza
Cook time: 1200 s
Total time: 9900 s
Yield: Makes 2
Ingredients: 3¼ cups (17 oz) bread flour; 2 tsp fine salt; 1 tsp instant dried yeast; 1 cup (8 fl oz) water; 1 tbsp milk; 1½ tbsp olive oil - plus extra for drizzling; Semolina mix (combine equal quantities of semolina and flour) - for sprinkling; 48 oz can whole peeled tomatoes; 1 tbsp extra-virgin olive oil; 2 cloves garlic - crushed; 1 tsp dried oregano; ½ tsp salt; Pinch crushed red pepper flakes; ⅔ cup (10 fl oz) pizza sauce; 1½ cups (5 oz) shredded mozzarella cheese; 8 oz button mushrooms - thinly sliced; 4 oz fresh buffalo mozzarella - drained, torn into small pieces; Fresh oregano leaves

the Smart Oven® Pizzaiolo

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2 hrs 45 mins total time

20 mins active time

Easy

Makes 2

Ingredients

Measurements:

3¼ cups (17 oz) bread flour
2 tsp fine salt
1 tsp instant dried yeast
1 cup (8 fl oz) water
1 tbsp milk
1½ tbsp olive oil
plus extra for drizzling
Semolina mix (combine equal quantities of semolina and flour)
for sprinkling

For the pizza sauce

48 oz can whole peeled tomatoes
1 tbsp extra-virgin olive oil
2 cloves garlic
crushed
1 tsp dried oregano
½ tsp salt
Pinch crushed red pepper flakes

For the topping

⅔ cup (10 fl oz) pizza sauce
1½ cups (5 oz) shredded mozzarella cheese
8 oz button mushrooms
thinly sliced

To serve

4 oz fresh buffalo mozzarella
drained, torn into small pieces
Fresh oregano leaves

Instructions

1
Combine the flour, salt, yeast, water, milk and oil in the bowl of a stand mixer. Using the dough hook, knead on medium speed for 10 minutes, or until the dough is smooth and elastic.
2
Cover the bowl with plastic wrap and let the dough proof in a warm place for 1 hour, or until doubled in size.
3
Turn the dough onto a lightly floured countertop and divide into two even pieces. Shape each piece into a smooth ball.
4
Place the balls 4 inches on a lightly oiled baking sheet. Drizzle a little extra oil over each one and spread to coat the dough. Cover with plastic wrap and refrigerate for 12-24 hours.
5
Meanwhile, to make the pizza sauce, process the tomatoes in a food processor or blender until smooth. Heat the oil in a small saucepan over low heat. Add the garlic and cook, stirring, for 30 seconds, or until fragrant. Stir in the tomatoes, oregano, salt and pepper flakes and bring to a simmer. Simmer for 45 minutes, stirring occasionally, until the sauce is thick. Cool. Reserve 5 1/2 fl oz (2/3 cup) of the sauce for this recipe. Transfer the remaining sauce to an airtight container. Store in the refrigerator for up to 1 week or freeze for up to 3 months.
6
When ready to prepare the pizzas, remove the dough from the refrigerator and stand, covered, at room temperature for 1 hour.
7
About 12 minutes before the dough is finished resting, select the THICK CRUST setting and preheat the oven (preheat can take up to 12 minutes).
8
Working with one piece at a time, dip the base of the dough in the semolina mix, press into a 6-inch circle, then gently stretch it into a 9-inch - 11-inch circle.
9
Lightly sprinkle the pizza peel with the semolina mix. Carefully transfer the dough onto the pizza peel, gently shaking off any excess semolina mix.
10
Spread the dough with half the reserved pizza sauce, leaving a ½-inch - ¾-inch border. Sprinkle with half the shredded mozzarella and half the mushrooms.
11
Use the pizza peel to transfer the pizza to the oven. Cook for 9 minutes, or until the base is golden and crisp and the cheese is melted.
12
Slide the pizza peel under the pizza, remove it from the oven and transfer to a cutting board.
13
To serve, top with half of the fresh mozzarella and oregano. Repeat with the remaining dough, reserved pizza sauce and toppings.