the Sage Test Kitchen

Veggie Supreme Neapolitan-Style Pizza

Name: Veggie Supreme Neapolitan-Style Pizza
Cook time: 2100 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; 400 g can whole peeled tomatoes; 1½ tsp extra-virgin olive oil; 1 clove garlic - crushed; ½ tsp dried oregano; ½ tsp Coarse salt; Pinch dried chilli flakes - optional; 2 small green bell peppers - thinly sliced; 450 g small white mushrooms - quartered; 2 tbsp olive oil; 1 tbsp Coarse salt - divided; 1 medium red onion - thinly sliced; 200 g shredded mozzarella cheese; 40 g grated parmesan cheese

Fire up the Pizzaiolo for a vegetarian masterpiece! Fresh homemade dough topped with a carnival of colour, cooked to light, crisp, chewy perfection. The Element iQ® system, protects the delicate toppings from intense heat, reflecting it downwards for that signature leopard spotted crust. Belissimo!

the Smart Oven™ Pizzaiolo

Shop

9 hrs 30 mins total time

35 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
2 tsp Coarse salt
1 tsp instant dried yeast
375 ml cold water
Semolina
to sprinkle

For the Essential Pizza Sauce

400 g can whole peeled tomatoes
1½ tsp extra-virgin olive oil
1 clove garlic
crushed
½ tsp dried oregano
½ tsp Coarse salt
Pinch dried chilli flakes
optional

For the pizza

2 small green bell peppers
thinly sliced
450 g small white mushrooms
quartered
2 tbsp olive oil
1 tbsp Coarse salt
divided
1 medium red onion
thinly sliced
200 g shredded mozzarella cheese
40 g grated parmesan cheese

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 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.
7About 40 minutes before the dough has finished resting, preheat the oven. Select the Wood Fired setting. Turn the Darkness dial to Medium and select 14 minutes on the Timer dial. Meanwhile, continue to the next step.
8Combine the bell peppers and mushrooms in a large bowl with the olive oil and 2 teaspoons of the salt. Spread the mixture evenly in the pizza pan. Place the onion and remaining 1 teaspoon salt in a small bowl, toss to combine and set aside.
9Once preheated, place the pan in the oven. Press the Timer dial and cook for 14 minutes, stirring every 5 minutes, until the vegetables are lightly browned. Remove from the oven.
10Sprinkle 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.
11For each pizza, leaving a small border, spread 60ml of the pizza sauce evenly over the dough. Scatter with 25g mozzarella, then top with a quarter each of the vegetable mixture and onion. Finish with 25g mozzarella and a quarter of the parmesan.
Tip: The excess sauce can be refrigerated in an airtight container for up to 3 days. It can be used on pasta or wherever passata/tomato puree is used.
12Place the pizza in the oven, adjust the Darkness dial to the Lighter 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.
13Transfer to a cutting board, slice and serve.

Veggie Supreme Neapolitan-Style Pizza

the Smart Oven™ Pizzaiolo

Shop

9 hrs 30 mins total time

35 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
2 tsp Coarse salt
1 tsp instant dried yeast
375 ml cold water
Semolina
to sprinkle

For the Essential Pizza Sauce

400 g can whole peeled tomatoes
1½ tsp extra-virgin olive oil
1 clove garlic
crushed
½ tsp dried oregano
½ tsp Coarse salt
Pinch dried chilli flakes
optional

For the pizza

2 small green bell peppers
thinly sliced
450 g small white mushrooms
quartered
2 tbsp olive oil
1 tbsp Coarse salt
divided
1 medium red onion
thinly sliced
200 g shredded mozzarella cheese
40 g grated parmesan cheese

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 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.

7About 40 minutes before the dough has finished resting, preheat the oven. Select the Wood Fired setting. Turn the Darkness dial to Medium and select 14 minutes on the Timer dial. Meanwhile, continue to the next step.

8Combine the bell peppers and mushrooms in a large bowl with the olive oil and 2 teaspoons of the salt. Spread the mixture evenly in the pizza pan. Place the onion and remaining 1 teaspoon salt in a small bowl, toss to combine and set aside.

9Once preheated, place the pan in the oven. Press the Timer dial and cook for 14 minutes, stirring every 5 minutes, until the vegetables are lightly browned. Remove from the oven.

10Sprinkle 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.

11For each pizza, leaving a small border, spread 60ml of the pizza sauce evenly over the dough. Scatter with 25g mozzarella, then top with a quarter each of the vegetable mixture and onion. Finish with 25g mozzarella and a quarter of the parmesan.

Tip: The excess sauce can be refrigerated in an airtight container for up to 3 days. It can be used on pasta or wherever passata/tomato puree is used.

12Place the pizza in the oven, adjust the Darkness dial to the Lighter 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.

13Transfer to a cutting board, slice and serve.