Full English Neapolitan-Style Pizza

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 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, continue to the next step.
• 6To prepare the mushrooms, heat the oil and butter in a large frying pan over medium heat. Add the mushrooms and cook, stirring occasionally for 2 minutes. Add the garlic and cook for 7 to 10 minutes, or until the mushrooms are tender. Add the salt and stir to combine. Using a slotted spoon, transfer the mushrooms to a paper towel lined pan and allow to cool.
• 7About 30 minutes before the dough has finished resting, preheat the oven. Select the Wood Fired setting. Turn the Darkness dial to the Lighter setting and select 5 minutes on the Timer dial.
• 8To make the pizza sauce, place the tomatoes, beans, oil, garlic, oregano, salt and chilli flakes (if using), in a large jug. Process with an immersion blender until smooth.
• 9Place the bacon in the pizza pan. Once preheated, place the pan in the oven. Press the Timer dial and cook for 5 minutes, or until lightly browned, stirring halfway through cooking. Transfer the bacon to a paper towel lined plate and allow to cool.  
• 10Sprinkle 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.
• 11To assemble each pizza, leaving a small border, spread a quarter of the pizza sauce. Scatter with ¾ oz mozzarella, then top with a quarter each of the tomatoes, bacon, sausage meat and mushrooms. Finish with ¾ oz mozzarella and cheddar.
• 12Place the pizza in the oven and adjust the Darkness dial to the Darker setting and the Timer dial to 3 minutes. Press the Timer dial and cook for 3 minutes, or until the crust is spotted brown and the cheese has melted. Meanwhile, continue to the next step.
• 13Place a large frying pan over low heat and add a little oil. Place 6 quail eggs into the pan and allow to cook to “sunny side up” for a few minutes. Repeat for each pizza.
  Tip: Crack eggs one at a time into a bowl before adding to the pan to avoid breakages.
• 14Transfer the pizza to a cutting board. Cut into 6 slices and place a fried egg on top of each slice. Serve with a sprinkle of crushed red pepper flakes.