Meet the Pizzaiolo from Breville, Brick Oven Performance for a Fraction of the Cost.

The magic of the Pizzaiolo comes from the intense heat it produces, and its ability to replicate the three distinct types of heat generated in a traditional brick oven — conductive, radiant and convective.

The Breville Smart Oven Pizzaiolo is the first consumer countertop oven to hit 750˚F and its Element iQ system replicates the ideal baking environment for authentic Neapolitan, New York style, Pan, Thin & Crispy, as well as Frozen pizzas. And at only 18" wide x 18" deep and 10" high the Pizzaiolo can fit on the countertop in most kitchens. Keep pizza dough and some staples on hand and homemade pizza is always a dinner or snack choice!

Conductive heat for the perfect base char.

The Pizzaiolo's independently controlled, dynamic deck features a natural cordierite stone that is heated quickly and evenly to maintain the correct temperature, cooking the pizza base to the desired finish, with the right amount of char for the classic wood fired finish.

Radiant heat for that iconic leopard-spotted crust.

If you are anything like me, the crust can make or break a pizza. Bubbled and AMOST burnt is what I love, and it is hard to achieve without a brick oven. The Pizzaiolo produces intense even radiant heat controlled by Breville's patent pending heating elements that directs the radiant heat right at the crust. You also no longer need to rotate your pizza while cooking. The results? Perfectly chewy, leopard-spotted pizza crust.

Convective heat to cook the toppings.

For wood fired and Neapolitan style pizzas, the optimized deflector shield has been designed to protect your fragile toppings from intense heat while reflecting radiant heat towards the crust to achieve the leopard spotted effect. For other pizza styles, inner element dynamic switching ensures that toppings, cheese, and dough are evenly browned for the perfect pizza every time.

Versatile & Intuitive.

With a range of preset cooking functions for a variety of pizza styles including authentic "Wood Fired", iconic New York, deep and delicious Pan pizza, bar style Thin & Crispy and even a Frozen Pizza setting, the Smart Oven Pizzaiolo will revolutionize Pizza Night.

Customizable.

And for those who like to tinker, the Breville Pizzaiolo also has a Manual Mode so you can fully customize how the oven functions. Control the deck and top temperatures, and select which heating elements are being used. You can choose Crust Only to achieve leopard-spotting for an authentic Neapolitan style pizza. Choose Even Heat for other styles where toppings, cheese and dough are evenly browned.

Whatever style pizza you love, you can make it perfectly with a Breville Smart Oven Pizzaiolo. Impress family and friends and create authentic homemade pizza with these following recipes, created by Breville to complement the Pizzaiolo.

The Neapolitan.

This is my favorite style pizza. While I love the traditional build of marinara, mozzarella (or ricotta cheese) and fresh basil, this style of pizza works well with a myriad of toppings and flavor combinations. This is where homemade pizza making really gets fun, trying your favorite flavors in a dozen different combos until you get..."That's it! This is my favorite pizza".

Neapolitan Pizza Recipe 

Difficulty: Medium | Prep Time: 45 | Proof Time: 7 Hours | Cook Time: 2-3 Minutes per Pizza | Makes: 4 Pizzas

NOTE: Make your dough a day or two ahead or use pre-made pizza dough and save tons of time when you're ready to make a pizza. 

INGREDIENTS:

For the dough.

• 3¾ cups (1¼ lbs.) bread flour
• 2 tsp fine salt
• 1 tsp instant dried yeast
• 1½ cups (12 fl oz) cold water
• Semolina mix, for sprinkling (see TIP)
• Olive oil for drizzling

For the pizza sauce.

• 14 oz can crushed tomatoes
• 1 tsp salt

For the topping.

• 12 oz fresh buffalo mozzarella, drained, torn into small pieces
• 1 cup (1 oz) basil leaves 

 DIRECTIONS:

NOTE: Preheating can take 20 minutes.

1. Combine the flour, salt, and yeast in the bowl of a stand mixer. Add the water. Using the dough hook, knead on low speed for 5-6 minutes until the dough is smooth and elastic.

2. Cover the bowl with plastic wrap and let the dough proof in a warm place for 1 hour, until doubled in size.

3. Turn the dough onto a lightly floured countertop and divide evenly into four pieces. Shape each piece into a smooth ball.

4. Lightly sprinkle two baking sheets with the semolina mix and place the dough balls 4-inch apart on the sheets. Drizzle a little oil over each ball and spread to coat the dough.

5. Cover with plastic wrap and refrigerate for at least 6 hours or up to 5 days (refrigerating the dough for 1-3 days is ideal but it can be refrigerated for up to 5 days).

6. When ready to prepare pizzas, remove the dough from the refrigerator and let stand, covered, at room temperature for 1 hour.

 7. Meanwhile, to make the pizza sauce, process the tomatoes and salt in a blender or food processor until smooth.

8. About 20 minutes before the dough is finished resting, select the WOOD FIRED setting and preheat the oven (preheat can take up to 20 minutes).

9. Sprinkle clean countertop generously with the semolina mix. Transfer one dough ball to the prepared countertop. Keep the remaining dough covered to prevent it from drying out.

10. Coat the dough ball in the semolina mix and working from the center, press it into a 6-inch round, leaving a ¾-inch, then gently stretch it into a 9-inch-11-inch circle.

11. Lightly sprinkle the pizza peel with the semolina mix. Carefully transfer the dough onto the pizza peel, gently shaking off any excess semolina mix.

12. For the topping, spread one-quarter of the pizza sauce evenly over the dough, leaving a ¾-inch border. Sprinkle with one-quarter of the mozzarella and basil leaves.

13. Use the pizza peel to transfer the pizza to the oven. Cook for 2 minutes, until the edge of the crust is spotted brown, and the cheese is melted.

14. Slide the pizza peel under the pizza, remove it from the oven and transfer to a cutting board. Lightly drizzle with oil and cut into slices to serve. Repeat with the remaining dough, sauce, mozzarella, and basil.

 DIRECTIONS:

For the dough. Use the same directions as the Neapolitan Pizza, which is the first recipe in this post.

1. When ready to prepare pizzas, remove the dough from the refrigerator and stand, covered, at room temperature for 1 hour.

2. Meanwhile, for the topping, use a mandolin to slice the potatoes very thinly. Combine the crème fraiche and garlic in a small bowl. Season with salt and pepper. NOTE: For even cooking, the potatoes need to be very thinly sliced and translucent.

3. About 20 minutes before the dough is finished resting, select the WOOD FIRED setting and preheat the oven (preheat can take up to 20 minutes).

 4. Sprinkle a clean countertop generously with the semolina mix. Transfer one dough ball to the prepared countertop. Keep the remaining dough covered to prevent it from drying out.

5. Coat the dough ball in the semolina mix and working from the center, press it into a 6-inch round, leaving a ¾-inch border, then gently stretch it into a 9-inch-11-inch circle.

6. Lightly sprinkle the pizza peel with the semolina mix. Carefully transfer the dough onto the pizza peel, gently shaking off any excess semolina mix.

7. Spread one-quarter of the crème fraîche mixture over the dough, leaving a ½-inch-¾-inch border. Top with one-quarter of the potatoes in a single layer, slightly overlapping.

8. Sprinkle with one-quarter of the fontina and rosemary. (Note: fontina cheese can be replaced with Gruyere, provolone, or gouda, if preferred).

9. Use the pizza peel to transfer the pizza to the oven. Cook for 2 minutes, until the crust is spotted brown, and the potato is tender.

10. Slide the pizza peel under the pizza, remove it from the oven and transfer to a cutting board. Lightly drizzle with oil and sprinkle with salt flakes. Cut into slices to serve. Repeat with the remaining dough and topping ingredients.

Here is a little inspiration to experiment with this wood-fired style of pizza once you've mastered the Neapolitan. Try Italian Pork Sausage with Fennel Pizza, Moroccan Lamb Pizza with feta and yogurt, Prosciutto, Artichoke, Olive & Basil Pesto Pizza, or come up with your own tasty and delicious pizza topping combos.

For a few more Pizzaiolo recipes from Breville, view their recipe ebook which includes thin crust, deep dish pizzas, pizza dough and more. 

Want to take a closer look at the Pizzaiolo pizza oven? View the Pizzaiolo product manual.

Make a batch of pizza dough on the weekend and be ready for quick and tasty meals all week long. You can save time and cut corners with pre-made store bought dough when in a pinch, but nothing compares to freshly made dough. Recipes cards are included with the Pizzaiolo, including pizza dough.

The Pizzaiolo includes a stainless-steel pizza peel, pizza pan with removable handle, recipe cards and a 2-year warranty from Breville.

TIP: While the included metal peel is perfect for turning and removing cooked pizzas, a wooden peel is better at launching (sliding) the raw pizza into the oven. It will not retain heat like metal and makes it easier to slide the raw dough off of the peel onto the Pizzaiolo stone base without sticking.

Try a non-metallic  Epicurean Peel from Victorinox. When choosing a pizza peel, make sure it will fit the Pizzaiolo's 11" maximum width. And check out our selection of Pizza Cutters. 

With a Pizzaiolo, pizza night will never be the same at your house! 

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