The Breville Pizzaiolo pizza oven has revolutionized home pizza making, bringing authentic Neapolitan-style pizza within reach of even amateur cooks. This sophisticated appliance replicates the intense heat and precise temperature control of traditional wood-fired ovens, delivering restaurant-quality results in just minutes. This guide will provide you with a comprehensive understanding of how to use the Breville Pizzaiolo, from initial setup to mastering different pizza styles.
Unboxing and Setting Up Your Pizzaiolo
Before you embark on your pizza-making journey, proper setup is crucial. Carefully unbox the Breville Pizzaiolo and remove all packaging materials. Inspect the oven for any damage that may have occurred during shipping.
Place the Pizzaiolo on a stable, heat-resistant surface with adequate ventilation around it. Ensure there is at least 4 inches of clearance on all sides.
Connect the power cord to a grounded electrical outlet. It’s important to use a dedicated circuit to prevent overloading.
Familiarize yourself with the control panel. The Pizzaiolo features a dial for selecting pizza styles and adjusting top and bottom heat, a timer, and a start/cancel button.
Understanding the Pizzaiolo’s Controls and Features
The Breville Pizzaiolo is equipped with several key features designed to optimize pizza cooking. The most important is the precise temperature control. The oven independently controls the top and bottom heating elements, allowing you to fine-tune the cooking process for different pizza styles.
The dial allows you to select preset programs for New York, Pan, Thin & Crispy, Frozen, and Wood Fired pizzas. Each setting adjusts the top and bottom temperatures and cooking time for optimal results. There’s also a manual mode for complete control.
The “Darkness” control fine-tunes browning. A higher darkness setting increases the cooking time slightly to achieve a darker crust.
The timer function allows you to set the desired cooking time, and the oven will automatically shut off when the timer reaches zero.
The viewing window allows you to monitor the pizza’s progress without opening the door and losing heat.
Making Your First Neapolitan Pizza: A Step-by-Step Guide
Neapolitan pizza, with its characteristic charred crust and soft, pliable center, is the Pizzaiolo’s specialty. Follow these steps to achieve authentic results:
Preparing Your Dough
The key to great Neapolitan pizza is a high-quality dough. Use a “00” flour, water, salt, and yeast. A long, slow fermentation (24-72 hours) is crucial for developing flavor and texture. After the fermentation, gently divide the dough into individual balls (about 250-280 grams each) and let them proof again for another 2-3 hours.
Preparing Your Ingredients
Keep the toppings simple. Authentic Neapolitan pizza uses San Marzano tomatoes (crushed or pureed), fresh mozzarella (ideally fior di latte or buffalo mozzarella), fresh basil, and extra virgin olive oil.
Launching Your Pizza
This is one of the trickiest parts, but practice makes perfect. Lightly flour your pizza peel (a wooden or metal paddle used to transfer the pizza to the oven). Gently stretch the dough ball into a 12-inch circle, being careful not to tear it. Spread the tomato sauce evenly over the dough, leaving a small border for the crust. Add the mozzarella, basil, and a drizzle of olive oil.
Quickly and confidently slide the pizza from the peel onto the hot stone in the Pizzaiolo. Be careful not to let the pizza stick to the peel; use a quick, shaking motion if needed.
Cooking Your Pizza
Select the “Wood Fired” setting on the Pizzaiolo. This setting is designed to replicate the intense heat of a wood-fired oven (around 900°F or 480°C). The oven will preheat, and once it reaches temperature, it will prompt you to load the pizza. The cooking time for Neapolitan pizza is very short, typically only 90-120 seconds.
Keep a close eye on the pizza as it cooks. Rotate it halfway through cooking to ensure even browning. Use a metal peel to rotate the pizza.
Removing and Serving Your Pizza
Once the crust is charred and the cheese is melted and bubbly, carefully remove the pizza from the oven using the metal peel. Transfer it to a cutting board and slice immediately. Serve immediately while it’s hot and fresh.
Exploring Other Pizza Styles with the Pizzaiolo
While the Pizzaiolo excels at Neapolitan pizza, it’s also versatile enough to create other pizza styles.
New York Style Pizza
New York-style pizza is larger and thinner than Neapolitan pizza, with a slightly crispier crust. To make New York-style pizza in the Pizzaiolo, use the “New York” setting. This setting uses a lower temperature (around 700°F or 370°C) and longer cooking time. Use a dough made with bread flour for a slightly chewier texture.
Pan Pizza
Pan pizza is known for its thick, fluffy crust and generous toppings. To make pan pizza in the Pizzaiolo, use the “Pan” setting. This setting uses a lower temperature and longer cooking time to ensure the crust is cooked through. Press the dough into an oiled pan and let it rise before adding toppings.
Thin & Crispy Pizza
Thin & Crispy pizza has a very thin, crispy crust and lighter toppings. Use the “Thin & Crispy” setting. This setting uses a higher temperature and shorter cooking time to create a crispy crust. Use a low-moisture mozzarella to prevent the crust from becoming soggy.
Frozen Pizza
The Pizzaiolo can also cook frozen pizzas quickly and evenly. Use the “Frozen” setting, which is specifically designed to cook frozen pizzas.
Tips and Tricks for Perfect Pizzas
Use high-quality ingredients. The quality of your ingredients will significantly impact the final result.
Preheat the oven thoroughly. Ensure the Pizzaiolo is fully preheated before launching your pizza. This is crucial for achieving a crispy crust.
Don’t overload the pizza with toppings. Too many toppings can make the crust soggy and prevent it from cooking properly.
Use a pizza stone brush to clean the stone after each use. This will help to remove any burnt food particles.
Experiment with different dough recipes and topping combinations. The Pizzaiolo allows you to explore your creativity and create your own signature pizzas.
Monitor the pizza closely while it’s cooking. The cooking time can vary depending on the thickness of the dough and the amount of toppings.
Rotate the pizza during cooking to ensure even browning.
Use a pizza peel for launching and retrieving the pizza. A pizza peel makes it easier to transfer the pizza to and from the oven without burning yourself.
Let the pizza cool slightly before slicing. This will help the toppings to set and prevent them from sliding off.
Cleaning and Maintaining Your Pizzaiolo
Proper cleaning and maintenance will extend the life of your Pizzaiolo and ensure optimal performance.
Allow the oven to cool completely before cleaning. Unplug the oven before cleaning. Wipe down the exterior of the oven with a damp cloth. Do not use abrasive cleaners or scouring pads.
Clean the pizza stone with a pizza stone brush after each use. This will remove any burnt food particles. You can also use a damp cloth to wipe down the stone, but avoid using soap.
Empty the crumb tray regularly. The crumb tray is located at the bottom of the oven and collects any food particles that fall during cooking.
Descale the water reservoir regularly (if your model has one). This will prevent mineral buildup and ensure the steam function works properly.
Store the Pizzaiolo in a cool, dry place when not in use. Cover the oven to protect it from dust and dirt.
Troubleshooting Common Issues
Pizza sticking to the peel: Use plenty of flour or semolina on the peel to prevent sticking. Make sure the peel is dry.
Crust not cooking evenly: Rotate the pizza during cooking to ensure even browning.
Toppings burning: Reduce the top heat setting or cook the pizza for a shorter time.
Pizza stone cracking: Avoid sudden temperature changes. Let the oven preheat gradually.
Oven not heating up: Check the power cord and outlet. Ensure the oven is properly plugged in.
Advanced Techniques for Pizza Perfection
Once you’ve mastered the basics, you can experiment with advanced techniques to further enhance your pizza-making skills.
Cold Fermentation
Cold fermentation involves fermenting the dough in the refrigerator for an extended period (24-72 hours or even longer). This process develops complex flavors and creates a more digestible dough.
Poolish or Biga
A poolish or biga is a pre-ferment made with flour, water, and a small amount of yeast. Using a poolish or biga adds depth of flavor and improves the texture of the dough.
Hydration Levels
Experiment with different hydration levels in your dough. Higher hydration doughs tend to produce a lighter, airier crust.
Different Flours
Explore different types of flour, such as “00” flour, bread flour, and whole wheat flour. Each flour will impart a unique flavor and texture to the dough.
Wood Chips
Adding wood chips to the Pizzaiolo can impart a smoky flavor to your pizzas. Use small pieces of hardwood, such as oak or hickory.
The Breville Pizzaiolo is a powerful tool for creating authentic, restaurant-quality pizza at home. With practice and experimentation, you can master the art of pizza making and impress your friends and family with your culinary skills. Remember to focus on using high-quality ingredients, preheating the oven thoroughly, and monitoring the pizza closely while it’s cooking. Enjoy the process and have fun creating your own signature pizzas.
FAQ 1: What makes the Breville Pizzaiolo oven ideal for Neapolitan pizza at home?
The Breville Pizzaiolo stands out for its ability to reach extremely high temperatures (up to 750°F or 400°C), crucial for replicating the rapid cooking process that defines Neapolitan pizza. This high heat cooks the pizza in just 90-120 seconds, resulting in the characteristic charred spots (leopard spotting) on the crust and a soft, pliable center. Traditional home ovens often struggle to reach these temperatures, leading to longer cooking times and a tougher, less authentic result.
Furthermore, the Pizzaiolo offers precise temperature control for both the deck (bottom stone) and the top heating element, allowing users to fine-tune the cooking process based on their dough recipe and desired level of char. This level of control is essential for achieving consistent and professional-quality results, something difficult to achieve with conventional ovens or outdoor pizza ovens that are less regulated.
FAQ 2: What type of flour is best for Neapolitan pizza in the Breville Pizzaiolo?
For authentic Neapolitan pizza, using a high-protein flour, typically labeled as 00 flour, is highly recommended. This type of flour is finely milled and contains a high gluten content, which contributes to the characteristic soft and elastic dough needed for the thin crust. Using a quality 00 flour will help achieve the desired texture, rise, and flavor profile.
While 00 flour is preferred, you can experiment with other high-protein flours like bread flour, especially if 00 flour is unavailable. However, you may need to adjust the hydration levels and proofing times to achieve a similar result. Start with recipes specifically designed for bread flour and adjust accordingly based on your experience with the Pizzaiolo.
FAQ 3: How important is dough hydration when using the Breville Pizzaiolo?
Dough hydration is absolutely critical for achieving the ideal texture in a Neapolitan pizza cooked in the Breville Pizzaiolo. Neapolitan dough generally requires a higher hydration level (around 60-70%) compared to other pizza styles. This higher water content allows the dough to stretch thin, creating a light and airy crust that crisps beautifully in the intense heat of the Pizzaiolo.
Insufficient hydration will result in a tough, chewy, and less extensible dough that is difficult to stretch thinly and may burn easily. Conversely, too much hydration can make the dough sticky and unmanageable. Therefore, precise measurement and careful handling of the dough during the mixing and proofing stages are crucial to maximize its potential in the Pizzaiolo.
FAQ 4: What are some common mistakes to avoid when making Neapolitan pizza in the Pizzaiolo?
One common mistake is using too much flour when stretching the dough. While it’s tempting to use flour to prevent sticking, excessive flour will burn in the high heat and create a bitter taste on the crust. Instead, focus on gently handling the dough and using minimal flour only when absolutely necessary. Mastering the art of stretching the dough properly is key to avoiding this issue.
Another common error is improper temperature settings. Using the wrong temperature for either the deck or the top element can lead to uneven cooking. Not allowing the oven to fully preheat to the desired temperature before launching the pizza can also prevent the crust from developing its characteristic char and texture. Always ensure the oven is preheated correctly and monitor the pizza closely during cooking.
FAQ 5: How do I prevent the pizza from sticking to the peel when launching it into the Pizzaiolo?
The most crucial step to avoid sticking is using the correct amount of semolina flour on your pizza peel. Semolina flour, being coarser than regular flour, acts like tiny ball bearings, allowing the pizza to slide easily onto the hot stone. Using too little semolina will result in sticking, while too much can burn and create an unpleasant flavor.
Practice your launching technique. The ideal launch is a quick, smooth, and confident motion. Gently jiggle the peel back and forth before launching to ensure the pizza is loose. If you encounter any sticking, use a dough scraper or spatula to gently release the pizza before attempting the launch. Practicing with a dummy pizza base is a great way to improve your technique.
FAQ 6: How do I clean and maintain the Breville Pizzaiolo oven for optimal performance?
Regular cleaning is essential to maintain the Breville Pizzaiolo’s performance and extend its lifespan. Allow the oven to cool completely before cleaning. Use a dry brush or cloth to remove any loose debris or food particles from the stone and interior surfaces. Avoid using water or harsh cleaning agents, as these can damage the stone.
For stubborn stains on the stone, you can use a pizza stone scraper specifically designed for high-heat ovens. Run the oven on a high-temperature setting for a short period (around 15-20 minutes) to burn off any remaining residue. Wipe down the exterior surfaces with a damp cloth. Avoid submerging the oven in water or using abrasive cleaners.
FAQ 7: Can I cook other types of pizza or dishes in the Breville Pizzaiolo?
While the Breville Pizzaiolo is specifically designed for Neapolitan pizza, its precise temperature control allows for cooking other types of pizza, such as New York-style or thin-crust pizzas. You can adjust the temperature and cooking time to suit the specific requirements of each style. Experimentation is key to finding the optimal settings.
Beyond pizza, the Pizzaiolo can also be used for cooking other dishes that benefit from high-heat baking, such as flatbreads, roasted vegetables, and even certain types of desserts. Again, adjust the temperature and cooking time accordingly, and always monitor the food closely to prevent burning. Its versatility makes it a valuable addition to any kitchen.