the Sage Test Kitchen

Full English Neapolitan-Style Pizza

Name: Full English 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; 1 tbsp olive oil; 2 tsp unsalted butter; 300 g portobello mushrooms - sliced; 2 cloves garlic - crushed; ½ tsp Coarse salt; 400 g can whole peeled tomatoes; 260 g canned baked beans; 2 tsp extra-virgin olive oil; 2 cloves garlic - crushed; ¾ tsp dried oregano; ¾ tsp Coarse salt; Pinch dried chilli flakes - optional; 400 g bacon rashers - diced into approximately 1cm pieces; 200 g shredded mozzarella cheese; 2 tomatoes - thinly sliced; 340 g Italian pork and fennel sausages - removed from the casing and shaped into 1cm balls; 120 g grated cheddar cheese; Neutral flavored oil - for frying; 24 quail eggs; Pinch dried chilli flakes - optional

A cockney went to Naples…and the rest is history…well almost. This one brings the flavours of a full English breakfast to a wood fired style pizza with a charred crisp base and leopard spot crust. It’s a little bit posh though, with quail eggs, crispy bacon, and pork and fennel sausage. London brunch vibes comin’ at ya…

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 pizza sauce

2 tsp Coarse salt
2 cloves garlic
crushed
½ tsp Coarse salt
400 g can whole peeled tomatoes
260 g canned baked beans
2 tsp extra-virgin olive oil
2 cloves garlic
crushed
¾ tsp dried oregano
¾ tsp Coarse salt

For the mushrooms

1 tbsp olive oil
2 tsp unsalted butter
300 g portobello mushrooms
sliced

For the pizza

Pinch dried chilli flakes
optional
400 g bacon rashers
diced into approximately 1cm pieces
200 g shredded mozzarella cheese
2 tomatoes
thinly sliced
340 g Italian pork and fennel sausages
removed from the casing and shaped into 1cm balls
120 g grated cheddar cheese
Neutral flavored oil
for frying
24 quail eggs
Pinch dried chilli flakes
optional

Instructions

1
To 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.
2
Transfer 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.
3
Turn the dough onto a lightly floured bench top and divide into 4 even pieces, approximately 240g each. Shape each piece into a smooth ball.
4
Sprinkle 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.
5
An hour before cooking, remove the dough from the refrigerator. Meanwhile, continue to the next step.
6
To 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.
7
About 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.
8
To 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.
9
Place 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.  
10
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.
11
To assemble each pizza, leaving a small border, spread a quarter of the pizza sauce. Scatter with 25g mozzarella, then top with a quarter each of the tomatoes, bacon, sausage meat and mushrooms. Finish with 25g mozzarella and cheddar.
12
Place 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.
13
Place 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.
14
Transfer 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 dried chilli flakes.