Pizza for a friend

Crispy Crust Pizza
  • By Breville
Ready Time
2 hrs 20 mins
1 hrs 5 mins (Incl. 30mins Rest)
1 hrs 15 mins
Serves   3 Pizzas
2 hrs 20 mins
Ready Time
1 hrs 5 mins (Incl. 30mins Rest)
1 hrs 15 mins
  3 Pizzas
Pietro Barbagallo | Owner Kaprica
South Carlton Melbourne

Industry types have strong opinions on this pizza wunderkind. Matt Preston, was a big fan, along with umpteen pizza diehards, who keep track of chefs' career hops. I Carusi was where Barbagallo made his name as an artisan pizza pioneer, then L'uccellino, Barbagallo Trattoria e Cucina and now Kaprica pizzeria.

"Cooking is what I love to do and you really can't go past pizza."




  • 450g "00" (strong bakers) flour
  • 2 teaspoons dry yeast
  • ½ teaspoon salt
  • 310ml warm water
  • 1 tablespoon olive oil


  • 500g butternut pumpkin, peeled and cut into 2cm pieces
  • Olive oil spray
  • ¾ cup grated mozzarella cheese
  • ¼ cup pine nuts
  • 75g goats cheese, crumbled

To serve

  • Rocket leaves
  • Olive oil



  1. Combine flour, yeast and salt in a large bowl. Fold through water and oil until just combined, turn out onto a lightly floured surface and knead for 5–10 minutes or until a smooth ball forms.
  2. Place dough ball into a lightly oiled bowl, cover with cling wrap. Set aside in a warm drought free place for 30 minutes or until dough has doubled in size.
  3. Turn dough out on a floured surface and knock back (punch) the dough to remove excess air, lightly knead.

Roasted pumpkin

Preheat oven to 200°C/180°C fan forced. Place pumpkin on a baking tray lined with baking paper, spray with olive oil and bake for 40–45 minutes or until just tender and a little golden.

Cooking the pizza

  1. Turn the ON/OFF switch to the ON position.
  2. Preheat Pizza oven on setting PREHEAT for 15 minutes.
  3. Divide dough into three 220g balls. Roll out one piece of pizza dough to form a 24–26cm disc and place onto a large square of baking paper.
  4. Prick base with a fork or pizza docker making sure edges are done.
  5. Divide toppings evenly into three. Top base with mozzarella, pumpkin and pine nuts. Drizzle with olive oil.
  6. Select CLASSIC crust setting.
  7. Transfer pizza and baking paper together onto the pizza stone and close the lid. Cook for 2 minutes.
  8. Open lid and slide paper out carefully. Close lid and cook for 6–8 minutes or until cooked to your liking.
  9. Monitor cooking progress through viewing window. Topping should be cooked and golden and base crisp and brown.
  10. Open lid carefully with oven mitt and remove pizza onto chopping board.
  11. Top with rocket and goats cheese. Drizzle with olive oil.
  12. Cut into wedges and serve immediately.



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Guest Wednesday, 19 June 2019
from Chefs
by Appliance