the Sage Test Kitchen

La Española Neapolitan-Style Pizza

Name: La Española Neapolitan-Style Pizza
Cook time: 1200 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; 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; 300 g sun-dried tomatoes in oil - drained; 160 g pitted Spanish-style olives; 270 g Manchego cheese - shredded; 60 g sobrasada; 160 g thinly sliced serrano ham; Honey - to serve

This right here is some serious Spanish business! Manchego cheese, olives, serrano ham and soft, Balearic sobrasada. The Pizzaiolo brings the high heat of a wood fired oven, straight to your kitchen bench top, meaning pizza with the perfect crisp base and charred leopard spot crust…in 2 minutes. Holy flamenco people!

the Smart Oven™ Pizzaiolo

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9 hrs 30 mins total time

20 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 Essential Pizza Sauce

2 tsp coarse salt
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
300 g sun-dried tomatoes in oil
drained
160 g pitted Spanish-style olives
270 g Manchego cheese
shredded
60 g sobrasada
160 g thinly sliced serrano ham
Honey
to serve

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, make the pizza sauce.
6
To 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.
7
About 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. Meanwhile, continue to the next step.
8
Once 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. 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.
9
For each pizza, leaving a small border, top with a quarter each of the pizza sauce, mozzarella, sun-dried tomatoes, olives, Manchego and sobrasada.
Tip: Nduja can be used as a substitute for sobrasada if you wish.
10
Place 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.
11
Transfer to a cutting board and top with a quarter of the serrano ham. Drizzle with honey, slice and serve.