the Sage Test Kitchen
Truffled Mushroom Neapolitan-Style Pizza
Decadent and rustic, all at the same time! This pizza will fill the air with the heady scent of truffle, mushrooms and creamy mozzarella, all atop a crisp, puffed base with just the right amount of chew. No stoking a wood fire required, just 2 minutes of precise Pizzaiolo technology for that signature leopard spot char and the perfect cheesy melt!
the Smart Oven™ Pizzaiolo
9 hrs 30 mins total time
40 mins active time
Easy
Makes 4
Ingredients
Measurements:
For the Essential Neapolitan-Style Pizza Dough
570 g bread flour or strong plain flourplus extra for dusting
2 tsp coarse salt
1 tsp instant dried yeast
375 ml cold water
Semolinato sprinkle
For the white sauce
75 g unsalted butterdiced
75 g plain flour
600 ml milk
1 tbsp wholegrain mustard
80 g grated parmesan cheese- 1 tsp coarse salt
For the mushrooms
2 tbsp olive oil- 2 tbsp unsalted butter
diced
600 g button mushroomssliced
300 g portobello mushroomssliced
4 cloves garliccrushed
- 1 tsp coarse salt
For the pizza
200 g shredded mozzarella cheese
120 g mascarpone
60 g rocket
Truffle oilto 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. Add the dough balls, 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.
- 7To 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.
- 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 26cm round, leaving a 1cm border. Lightly sprinkle the pizza peel with semolina. Carefully transfer the dough onto the pizza peel.
- 10For each pizza, leaving a small border, top with a quarter each of the white sauce, mushrooms and mozzarella.
- 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. Top with a quarter of the mascarpone and rocket, then drizzle with a little truffle oil. Slice and serve.