Sage Test Kitchen
Cheese Thin and Crispy Pizza
This one’s a minimalist cheesy masterpiece on a perfect crisp canvas! The Pizzaiolo brings its expert heat control for a golden crunchy base and toasted melting mozzarella. Just turn the dial to Thin & Crispy for your 5 minute work of art.
the Smart Oven™ Pizzaiolo
2 hrs 45 mins total time
20 mins active time
Easy
Makes 4
Ingredients
Measurements:
For the Essential Thin and Crispy Pizza Dough
10½ oz bread flour or strong plain flourplus extra for dusting
2 oz semolinaplus extra to sprinkle
2 tsp coarse salt
1 tsp instant dried yeast
6¾ fl oz warm water
1½ tbsp extra-virgin olive oil
For the Essential Pizza Sauce
21 oz canned whole peeled tomatoes- 2 tsp extra-virgin olive oil
2 cloves garlic
¾ tsp dried oregano- ¾ tsp coarse salt
Pinch dried chilli flakesoptional
For the pizza
7 oz shredded mozzarella cheese
Instructions
- 1To make the pizza dough, place the flour, semolina, salt and yeast in the bowl of a stand mixer. Using the dough hook, mix to combine. Add the water and oil and knead on low speed for 5 minutes, or until the dough is smooth and elastic.
- 2Cover the bowl with plastic wrap and allow to proof in a warm, draft-free place for 2 hours, or until doubled in size.Tip: If you have a Breville oven with a proof function; set to 86°F and proof for 1 hour.
- 3Turn the dough out onto a lightly floured bench top and divide into 4 even pieces, approximately 5 oz each. Shape each piece into a smooth ball.
- 4Sprinkle a board, proofing box or deep sided container with semolina. Add the dough balls, leaving 4-inches between them. Cover with plastic wrap and proof in a warm, draft-free place for 30 minutes. Tip: Alternatively you can refrigerate for at least 6 hours or up to 5 days. Remove from the fridge 1 hour before cooking to bring the dough to room temperature.
- 5About 15 minutes before the dough has finished resting, preheat the oven. Select the Thin & Crispy setting. Turn the Darkness dial to the Lighter setting and select 5 minutes on the Timer dial. Meanwhile, make the pizza sauce.
- 6To make the pizza sauce, place the tomatoes, oil, garlic, oregano, salt and chilli flakes (if using), in a large jug. Process with an immersion blender until smooth.
- 7Once preheated, sprinkle semolina on the bench top. Place one of the dough balls on the bench top and sprinkle with semolina. Keep the remaining dough covered to prevent it from drying out. Using a rolling pin, roll out one portion of the dough into a 10-inch round. Lightly sprinkle the pizza peel with semolina. Carefully transfer the dough onto the pizza peel.
- 8For each pizza, leaving a small border, top with a quarter each of the pizza sauce and mozzarella.
- 9Place the pizza in the oven, press the Timer dial and cook for 5 minutes, or until the crust is crisp, golden and the cheese has melted.
- 10Transfer to a cutting board, slice and serve.