Tutto Sul Formaggio Neapolitan-Style Pizza

the Sage Test Kitchen

Tutto Sul Formaggio Neapolitan-Style Pizza

Name: Tutto Sul Formaggio Neapolitan-Style Pizza
Cook time: 1800 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; 75 g unsalted butter; 75 g plain flour; 600 ml milk; 1 tbsp wholegrain mustard; 80 g grated parmesan cheese; 1 tsp coarse salt; 200 g shredded mozzarella cheese; 275 g scarmorza bianca - thinly sliced; 270 g asiago cheese - shredded; 120 g goat cheese - crumbled; 120 g gorgonzola - crumbled

Like a wood fire dream, Pizzaiolo’s technology delivers the perfect Neapolitan-style crust with just the right amount of spotted char. It’s the crisp n’ puffy base which this ‘formaggio fest’ deserves. Five different types of stretchy, gooey, melty n’ tangy….yep, this one’s all about the cheese!

the Smart Oven™ Pizzaiolo

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9 hrs 30 mins total time

30 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
1 tsp instant dried yeast
375 ml cold water
Semolina
to sprinkle

For the white sauce

2 tsp coarse salt
75 g unsalted butter
75 g plain flour
600 ml milk
1 tbsp wholegrain mustard
80 g grated parmesan cheese
1 tsp coarse salt

For the pizza

200 g shredded mozzarella cheese
275 g scarmorza bianca
thinly sliced
270 g asiago cheese
shredded
120 g goat cheese
crumbled
120 g gorgonzola
crumbled

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. Meanwhile, make the white sauce.
6To make the white sauce, melt the butter in a medium saucepan over medium heat. Add the flour and whisk to form a paste. Continue whisking for 2 minutes to allow the flour to cook out. Gradually add the milk, whisking until smooth. Continue whisking until the mixture comes to a simmer. Stir in the mustard, parmesan and salt. Remove from the heat and allow to cool.
7About 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.
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, top with a quarter each of the white sauce, mozzarella, scarmorza, asiago, goat cheese and gorgonzola.
10Place 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.
11Transfer to a cutting board and allow to stand for 1 minute. Slice and serve.