Made with the Smart Oven™ Pro. Create the crispiness of a brick-oven pizza without the bricks.
Basic Pizza Dough
Ingredients
3 teaspoons dry yeast
3 teaspoons sugar
3 teaspoons salt
1 tablespoon olive oil
1 cup lukewarm water
500g 00 (strong bakers) flour
Method
Combine yeast, sugar, salt, olive oil and water to a large bowl; stir until combined
Fold through flour until just combined, turn out onto a lightly floured surface and knead for 5–10 minutes or until a smooth ball forms
Place dough ball into a lightly oiled bowl, cover with cling wrap. Set aside in a warm drought free place for 30 minutes or until dough has doubled in size. Turn dough out on a floured surface and knock back (punch) the dough to remove excess air, lightly knead
Divide dough as required
Tips & Hints
This pizza can also be made with the wholemeal or gluten free pizza dough recipe by Breville.
You can freeze dough for 8 weeks, double wrapped in plastic wrap.
Topping
Ingredients
4 x 180g basic, wholemeal or gluten free pizza dough
⅔ cup tomato sauce
1 ⅓ cups grated mozzarella cheese
2 tablespoons fresh oregano leaves
200g punnet vine-ripened cherry tomatoes, halved
200g bresaola, thinly sliced
Salt and pepper, to taste
Method
Turn FUNCTION dial to PIZZA setting. Turn TIME dial to 15 minutes. Turn TEMPERATURE dial to 210°C CONVECTION. Press the START button
Roll out one piece of pizza dough to form a 24cm disc and place onto a large pizza tray. Prick base with a fork or pizza docker
Spread base with 2 tablespoons tomato sauce
Divide toppings evenly into four. Top base with a quarter of the mozzarella cheese, oregano, tomatoes and bresaola. Season with salt and pepper
When preheating has completed, place pizza into the oven for 15 minutes. Remove from the oven
To serve
Ingredients
200g burrata cheese or baby bocconcini torn
Rocket leaves
Balsamic glaze
Method
Top with burrata cheese, rocket leaves and drizzle with balsamic glaze
