In this tempting new recipe series, we show you how easy it is to whip up an Ultimate Easter Feast using the latest kitchen appliances from Harvey Norman! On today’s menu: Napolitana Pizza.
Serves 4
Prep time 45mins
Cook time 40mins plus proving
Napolitana Pizza Ingredients
40g (½ cup) finely grated parmesan
400g buffalo mozzarella, pat dry, thinly sliced
Handful of basil leaves, torn
Napolitana Pizza Dough Ingredients
600g (4 cups) “00” flour, plus extra for dusting
¼ tsp fresh yeast or ⅛ tsp dried yeast
3 tsp extra virgin olive oil
Semolina, for dusting
Napolitana Pizza Tomato Sauce Ingredients
250ml (1 cup) tomato passata
5 basil leaves
½ tsp dried oregano
Pinch of caster sugar
Napolitana Pizza Method
1. For pizza dough, combine flour and 3 tsp fine salt in a bowl and make a well in the centre. Dissolve yeast in 330ml lukewarm water, add half into well, mix with hands to combine, then squeeze between fingers until well combined. Add oil and remaining yeast mixture, stirring and squeezing with hands until well combined. Knead on a work surface until smooth and elastic (5 minutes). Transfer dough to a large container, cover with a lid or a tea towel and rest in a warm place until it has doubled in size (3-5 hours).
2. Divide dough into four, then shape each piece into a ball. Place balls in a large container with at least 5cm between each, cover with a lid or tea towel and rest in a warm place until doubled in size (8-12 hours; or refrigerate for 2-3 days for a lighter, stronger crust).
3. For tomato sauce, blend ingredients and ½ tsp salt in a tall jug with a hand-held blender until smooth.
4. If chilled, bring dough to room temperature (2 hours).
5. Follow Breville Pizzaiolo Benchtop Oven manufacturer instructions for preheating on WOODFIRE setting. Adjust darkness dial according to your preferences.
6. Once oven is preheated, heavily dust pizza paddle with semolina and flour.
7. Coat 1 dough ball in flour, then, with your hands, stretch ball to about a 30cm round; lifting edges and stretching dough from the centre and leaving a thick 1cm edge (alternatively, use a rolling pin – just don’t tell Nonna!). Place onto prepared pizza paddle. Spread 1/4 cup tomato sauce over pizza base; shake pizza paddle to ensure pizza base is not sticking. Add a quarter each of parmesan, buffalo mozzarella and basil. Transfer from pizza paddle to hot stone. Cook on WOODFIRE setting according to manufacturer instructions.
8. Meanwhile, prepare the next pizza. Serve hot, enjoy with your hands, your friends and a good bottle of natural wine.
Napolitana Pizza Standard Oven Method
If chilled, bring dough to room temperature (2 hours). Place a pizza stone or heavy metal tray on the bottom shelf of the oven. Preheat oven to maximum temperature (or preheat a pizza oven to 310°C). Coat 1 dough ball in flour, then, with your hands, stretch ball to 30cm round over a 32cm pizza tray (preferably a tray with holes in its base), lifting edges and stretching dough from the centre and leaving a thick 1cm edge (alternatively, use a rolling pin – just don’t tell Nonna!). Place onto prepared pizza paddle. Spread 1/4 cup tomato sauce over pizza base. Add a quarter each of parmesan, buffalo mozzarella and basil with 1 tsp garlic oil and finish with a pinch of salt. Transfer tray to oven and bake until golden, bubbling and amazing (7-10 minutes at 270°C; 3-4 minutes at 310°C). Meanwhile, prepare the next pizza. Serve hot, enjoy with your hands, your friends and a good bottle of natural wine.
Ultimate Easter Feast
Discover more delicious recipes for your Easter menu from our Ultimate Easter Feast series!