the Sage Test Kitchen

Cheese Thin and Crispy Pizza

Name: Cheese Thin and Crispy Pizza
Cook time: 1200 s
Total time: 9900 s
Yield: Makes 4
Ingredients: 300 g bread flour or strong plain flour - plus extra for dusting; 55 g semolina - plus extra to sprinkle; 2 tsp Coarse salt; 1 tsp instant dried yeast; 200 ml warm water; 1½ tbsp extra-virgin olive oil; 600 g canned whole peeled tomatoes; 2 tsp extra-virgin olive oil; 2 cloves garlic - crushed; ¾ tsp dried oregano; ¾ tsp Coarse salt; Pinch dried chilli flakes - optional; 200 g shredded mozzarella cheese

This one’s a minimalist cheesy masterpiece on a perfect crisp canvas! The Pizzaiolo brings its expert heat control for a golden crunchy base and toasted melting mozzarella. Just turn the dial to Thin & Crispy for your 5 minute work of art.

the Smart Oven™ Pizzaiolo

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2 hrs 45 mins total time

20 mins active time

Easy

Makes 4

Ingredients

Measurements:

For the Essential Thin and Crispy Pizza Dough

300 g bread flour or strong plain flour
plus extra for dusting
55 g semolina
plus extra to sprinkle
1 tsp instant dried yeast
200 ml warm water

For the Essential Pizza Sauce

2 tsp Coarse salt
1½ tbsp extra-virgin olive oil
600 g canned whole peeled tomatoes
2 tsp extra-virgin olive oil
2 cloves garlic
crushed
¾ tsp dried oregano
¾ tsp Coarse salt
Pinch dried chilli flakes
optional

For the pizza

200 g shredded mozzarella cheese

Instructions

1To make the pizza dough, place the flour, semolina, salt and yeast in the bowl of a stand mixer. Using the dough hook, mix to combine. Add the water and oil and knead on low speed for 5 minutes, or until the dough is smooth and elastic.
2Cover the bowl 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 out onto a lightly floured bench top and divide into 4 even pieces, approximately 140g each. Shape each piece into a smooth ball.
4Sprinkle a board, proofing box or deep sided container with semolina. Add the dough balls, leaving 10cm between them. Cover with plastic wrap and proof in a warm, draft-free place for 30 minutes.
Tip: Alternatively you can refrigerate for at least 6 hours or up to 5 days. Remove from the fridge 1 hour before cooking to bring the dough to room temperature.
5About 15 minutes before the dough has finished resting, preheat the oven. Select the Thin & Crispy setting. Turn the Darkness dial to the Lighter setting and select 5 minutes on the Timer dial. Meanwhile, make the pizza sauce.
6To make the pizza sauce, place the tomatoes, oil, garlic, oregano, salt and chilli flakes (if using), in a large jug. Process with an immersion blender until smooth.
7Once preheated, sprinkle semolina on the bench top. Place one of the dough balls on the bench top and sprinkle with semolina. Keep the remaining dough covered to prevent it from drying out. Using a rolling pin, roll out one portion of the dough into a 26cm round. Lightly sprinkle the pizza peel with semolina. Carefully transfer the dough onto the pizza peel.
8For each pizza, leaving a small border, top with a quarter each of the pizza sauce and mozzarella. 
9Place the pizza in the oven, press the Timer dial and cook for 5 minutes, or until the crust is crisp, golden and the cheese has melted.
10Transfer to a cutting board, slice and serve.