French Neapolitan-Style Pizza

Instructions

• 1To make the 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 Breville oven with a proof function; set to 86°F and proof for 1 hour.
• 3Turn the dough onto a lightly floured bench top and divide into 4 even pieces, approximately 8½ oz 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 4-inches 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. Meanwhile, make the white sauce.
• 6To make the white sauce, melt the butter in a medium saucepan over medium heat. Add the flour and stir to form a paste. Continue stirring for 2 minutes to allow the flour to cook out. Gradually add the milk, stirring until smooth. Whisk until the mixture comes to a simmer. Whisk in the mustards and salt. Remove from the heat and transfer to a bowl to allow to cool.
• 7To make the red wine onions, place the butter and oil in a large frying pan over medium heat. Add the onions and salt and cook for 5 minutes, stirring occasionally. Add the red wine and continue to cook for a further 10 to 15 minutes, or until onions are soft and most of the liquid has evaporated.
• 8About 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 2 minutes on the Timer dial.
• 9Once 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 10-inch round, leaving a ½-inch border. Lightly sprinkle the pizza peel with semolina. Carefully transfer the dough onto the pizza peel.
• 10For each pizza, leaving a small border, spread a quarter of the white sauce evenly over the dough. Top with a quarter each of the mozzarella, onions, brie, fior di latte and Comte cheese.
• 11Place the pizza in the oven, press the Timer dial and cook for 2 minutes, or until the crust is spotted brown and the cheese has melted.
• 12Transfer to a cutting board, slice and serve.