the Sage Test Kitchen

Fichi Neapolitan-Style Pizza

Name: Fichi Neapolitan-Style Pizza
Cook time: 1200 s
Total time: 34200 s
Yield: Makes 4
Ingredients: 570 g bread flour or strong plain flour - plus extra for dusting; 2 tsp coarse salt; 1 tsp instant dried yeast; 375 ml cold water; Semolina - to sprinkle; 320 g smooth ricotta; 20 g finely grated parmesan cheese; 1 tsp coarse salt; 200 g shredded mozzarella cheese; 300 g fior di latte - thinly sliced; 8 fresh figs - cut into thin wedges; 120 g gorgonzola - crumbled; 1 sprig rosemary - leaves chopped; Honey - to serve

This one’s all rustic Italian charm with a hint of farmhouse chic. The Element iQ® perfectly cooks the delicate figs and tangy gorgonzola, while ensuring a crisp base and signature leopard spotted crust.

the Smart Oven™ Pizzaiolo

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9 hrs 30 mins total time

20 mins active time

Easy

Makes 4

Ingredients

Measurements:

For the Essential Neapolitan-Style Pizza Dough

570 g bread flour or strong plain flour
plus extra for dusting
2 tsp coarse salt
1 tsp instant dried yeast
375 ml cold water
Semolina
to sprinkle

For the ricotta mixture

320 g smooth ricotta
20 g finely grated parmesan cheese
1 tsp coarse salt

For the pizza

200 g shredded mozzarella cheese
300 g fior di latte
thinly sliced
8 fresh figs
cut into thin wedges
120 g gorgonzola
crumbled
1 sprig rosemary
leaves chopped
Honey
to serve

Instructions

1To make the pizza dough, place the flour, salt and yeast in the bowl of a stand mixer. Using the dough hook, mix to combine. Add the water and knead on low speed for 5 minutes, or until the dough is smooth and elastic.
2Transfer the dough to a large bowl. Cover 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 Sage oven with a proof function; set to 30°C and proof for 1 hour.
3Turn the dough onto a lightly floured bench top and divide into 4 even pieces, approximately 240g each. Shape each piece into a smooth ball.
4Sprinkle a proofing box or deep sided container with semolina. Place the dough balls in the box, leaving 10cm between them. Cover with plastic wrap and refrigerate for at least 6 hours or up to 5 days.
5An hour before cooking, remove the dough from the refrigerator.
6About 20 minutes before the dough has finished resting, preheat the oven. Select the Wood Fired setting. Turn the Darkness dial to the Darker setting and select 3 minutes on the Timer dial. Meanwhile continue to the next step.
7To make the ricotta mixture, place the ricotta, parmesan and salt in a small bowl and stir thoroughly to combine. Set aside until needed.
8Once preheated, sprinkle semolina on the bench top. Place one of the dough balls on the bench top. Sprinkle semolina over the dough. Keep the remaining dough covered to prevent it from drying out. Gently press out the dough working from the centre into a 26cm round, leaving a 1cm border. Lightly sprinkle the pizza peel with semolina. Carefully transfer the dough onto the pizza peel.
9For each pizza, leaving a small border, spread with a quarter of the ricotta mixture. Scatter with 25g mozzarella, then top with a quarter each of the fior di latte, figs and gorgonzola. Finish with 25g mozzarella.
10Place the pizza in the oven, press the Timer dial and cook for 3 minutes, or until the crust is spotted brown and the cheese has melted.
11Transfer to a cutting board. Sprinkle with some of the chopped rosemary and a drizzle of honey. Slice and serve.