Porcini mushrooms & pancetta

Crispy Crust Pizza
  • By Breville
Ready Time
1 hrs 25 mins
60 mins (Incl. 30mins Rest)
25 mins
Serves   3 Pizzas
1 hrs 25 mins
Ready Time
60 mins (Incl. 30mins Rest)
25 mins
  3 Pizzas

Niccolo has stayed true to the pizza classics, from his humble beginnings in Tuscany. Being a pizzaiolo is all about passion for food and a love of quality produce.

'This was drummed into me by the top chefs at The Italian Cuisine School in Lucca.' The secret is the simplest locally sourced toppings cooked at the perfect temperature. I was impressed with the Breville oven as we got crispy perfect pizza everytime."




  • 300ml warm water
  • ¼ heaped teaspoon dry yeast
  • 500g "00" (strong bakers) flour
  • ½ teaspoon salt
  • 1 tablespoon extra virgin olive oil


  • 30g porcini mushrooms, soaked (see note)
  • 150g fiore di latte mozzarella or buffalo mozzarella, thinly sliced
  • 6 slices pancetta, cut into pieces

To serve

  • Shaved parmesan
  • Basil leaves


Soak mushrooms in hot water for 30 minutes or until soft.



  1. Combine 150ml of water with yeast in a small bowl and leave to dissolve.
  2. Combine flour and salt in a large bowl. Stir in yeast mixture, remaining water and oil until combined (you may have to add a little more water. Turn out onto a lightly floured surface and knead for 5–10 minutes or until a smooth ball forms.
  3. 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. Turn dough out on a floured surface and knock back (punch) the dough to remove excess air, lightly knead.

Cooking the pizza

  1. Turn the ON/OFF switch to the ON position.
  2. Preheat Pizza oven on setting PREHEAT for 15 minutes.
  3. In the meantime soak porcini mushrooms in boiling water for 15 minutes and drain mushrooms.
  4. Divide dough into three 200g balls. Roll out one piece of pizza dough to form a 24–26cm disc and place onto a large square of baking paper.
  5. Prick base with a fork or pizza docker.
  6. Divide toppings evenly into three. Top base with mozzarella (arranging 3cm from the edge), mushrooms and pancetta.
  7. Select CLASSIC crust setting.
  8. Transfer pizza and baking paper together onto the pizza stone and close the lid. Cook for 2 minutes.
  9. Open lid and slide paper out carefully. Close lid and cook for 6–7 minutes or until cooked to your liking.
  10. Monitor cooking progress through viewing window. Topping should be cooked and golden and base crisp and brown.
  11. Open lid carefully with oven mitt and remove pizza onto chopping board.
  12. Top with parmesan cheese and basil.
  13. Cut into wedges and serve immediately.



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Guest Saturday, 08 August 2020
from Chefs
by Appliance