For dough of pizza recipe:
* 2 ¼ teaspoons dry yeast
* 1 ¾ cups all-purpose flour plus more for dusting
* ¾ cup warm water
* Salt according to taste
* ½ tablespoon olive oil
For topping of pizza recipe:
* 1 can whole tomatoes in juice
* 2 large garlic cloves, crushed
* 2 tablespoons olive oil
* 4 basil leaves plus more for sprinkling
* ¼ teaspoon sugar
* 6 ounces fresh mozzarella, sliced
1. Make dough for the pizza by stirring together yeast, 1 tablespoon flour, and ¼ cup warm water in a large bowl. Keep it aside until surface appears slightly creamy, about 5 minutes.
2. Add 1 ¼ cups flour, remaining ½ cup water, salt, and oil and stir very well until smooth.
3. Stir in enough flour for dough to begin to pull away from side of bowl for the dough of the pizza recipe.
4. Knead on a floured surface, constantly adding more flour if dough becomes too sticky. Knead the dough for the pizza recipe until smooth and elastic.
5. Put in a lightly oiled and let it rise in at warm place until it doubles. It takes around an hour.
6. Make tomato sauce for the pizza recipe by grinding tomatoes with juice to make a chunky purée.
7. Stir the garlic in oil in a small heavy saucepan over a medium flame until fragrant and pale golden.
8. Stir in the tomato purée, basil, sugar and salt to taste. Simmer and keep stirring occasionally, until it thickens and reduces for around 40 minutes. Add salt to taste and cool.
9. Heat pizza stone while dough rises.
10. At least 45 minutes before baking pizza recipe, put the pizza stone in the oven and preheat oven to 260°C.
11. Make the base for the pizza recipe by dusting the dough with flour and putting on a baking sheet. Pat out dough evenly with your fingers and roll into a nice base.
12. Assemble the pizza recipe by spreading sauce over dough, leaving a 1-inch.
13. Layer the cheese on top of the pizza recipe nicely.
14. Slide pizza on parchment onto pizza stone.
15. Bake until dough is crisp and browned and cheese is golden and bubbling in spots.
16. Using a baking sheet, transfer pizza to a cutting board and cool 5 minutes.
17. Sprinkle the pizza recipe with basil leaves and slice.
18. Your pizza recipe is ready to be devoured!
* My gadget-happy husband saw the Breville Pizza oven in a Williams-Sonoma catalog and decided it was just what we needed. I have tried all kinds of pizza stones, bricks, cast iron etc. in the oven and on the grill, but was never totally happy with the results. I wasn’t so sure this would work either. Was I wrong! This oven has enabled me to make delicious, crisp-crusted pizza every time. At 9 from Williams-Sonoma I think it paid for itself in less than 3 months!
Not only is it very inexpensive to make pizza at home, it’s much healthier since you control the fat content of what goes into it. You can also put anything you like on top – just make sure you don’t overdo the toppings!
The idea of rolling the dough out on parchment and then sliding it onto the stone is nothing short of brilliant – it saves so much mess.
Breville has their own video for using the oven. I have found that it is not necessary to prick the edges of the dough as long as I roll it out quite thinly. Also, there is a “viewing” window on top of the oven. After a few uses you can’t see through it but, by the time that happens, you will have the timing down just right so that it’s not really necessary!
Here is the recipe for the dough I use:
4 cups flour
2¼ teaspoons yeast
¼ teaspoon salt
1½ cups hot water – about 110º
Combine dry ingredients in a large bowl, add water and stir until dough forms. Turn dough out onto the counter and knead until smooth and elastic – you may need a little extra flour to dust the dough and your hands if the dough is sticky. This takes about 10 minutes. If you prefer, you can do this in a mixer using the dough hook. Place in a lightly oiled clean bowl, cover with plastic wrap and allow to rise until doubled in size.
Punch dough down lightly and divide evenly into four pieces. Place each piece on a lightly floured square of parchment paper, cover with a clean kitchen towel and allow to rise again.
Roll the dough out on a large square of parchment paper, add the toppings of your choice and place in the preheated oven for 2 minutes. Remove the parchment and continue cooking for 5 or 6 minutes or until pizza is cooked and lightly browned on top.
I used traditional tomato sauce, mozzarella and Parmegiano cheese. For a white pizza, I spread the dough with a paste of roasted garlic*, topped that with mozzarella, Parmegiano and ricotta cheeses.
A family favorite is pizza spread with fig jam and topped with sliced pear and gorgonzola cheese.
I am sure you can come up with some great variations on these.
*To roast garlic, cut off the top of a whole head of garlic, place on a square of foil large enough to enclose it entirely and drizzle with olive oil. Place in a 350º oven and cook for about an hour. Allow to cool and just squeeze out the garlic. I mash it thoroughly with a little olive oil. It keeps for a week or so in the refrigerator and can be frozen.
How To Make Pizza (Breville Pizza Maker Demonstration)
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