the Sage Test Kitchen

French Neapolitan-Style Pizza

Name: French Neapolitan-Style Pizza
Cook time: 3000 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; 1 tbsp Dijon mustard; 1 tsp Coarse salt; 30 g unsalted butter; 2 tbsp olive oil; 3 red onions - thinly sliced; ½ tsp Coarse salt; 360 ml red wine; 200 g shredded mozzarella cheese; 160 g brie cheese - sliced; 300 g fior di latte - thinly sliced; 100 g Comte cheese - finely grated

This is pizza with a little ooh la la! Toppings of creamy white sauce, caramelised onion and decadent cheeses add some French pazazz, while the Pizzaiolo delivers the perfect Neapolitan-style crust with just the right amount of spotted char, puff n’ chew.

the Smart Oven™ Pizzaiolo

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9 hrs 30 mins total time

50 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 red wine onions

2 tsp Coarse salt
75 g unsalted butter
1 tsp Coarse salt
30 g unsalted butter
2 tbsp olive oil
3 red onions
thinly sliced
½ tsp Coarse salt
360 ml red wine

For the white sauce

75 g plain flour
600 ml milk
1 tbsp wholegrain mustard
1 tbsp Dijon mustard

For the pizza

200 g shredded mozzarella cheese
160 g brie cheese
sliced
300 g fior di latte
thinly sliced
100 g Comte cheese
finely grated

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 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 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 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, 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.