Breville Pizzaiolo Recipes: Settings, Dough and Pan Pizza Steps

Breville Pizzaiolo recipes work best when you match your dough to one of the oven’s seven style settings. The booklet covers Neapolitan, thin, thick, pan and frozen pizza, and each setting comes with its own deck temperature, top temperature and cooking time.

Each section below covers one step of Breville Pizzaiolo recipes, from choosing a setting to cleaning up. Every figure comes from Breville’s own instruction book or preset page, so you can check it against the booklet.

Breville Pizzaiolo Recipes at a Glance

The Manual Mode chart in Breville’s instruction book suggests 2 minutes for Neapolitan pizza at 370 to 400°C, while a thin pizza takes 7 minutes on a cooler deck. These ranges are printed for Manual Mode, so treat them as a guide. The five rows below cover the styles that have Manual Mode figures.

For the WOOD FIRED setting, Breville’s WOOD FIRED preset page describes the result as a traditional wood-fired flavor made with countertop convenience. The other two settings are 400°C, meant for charred vegetables, and 160°C, for a flatbread or wrap snack cooked 8 to 10 minutes.

How to Make Neapolitan Dough for the WOOD FIRED Setting

Breville’s method shapes Neapolitan dough into balls of about 240 g after a 10-minute knead and a 45 to 60 minute proof (see how long to proof pizza dough for general timing). Breville Pizzaiolo recipes for Neapolitan pizza start with this dough, and the method comes from Breville’s BPZ820 instruction book. Breville’s instruction book does not print flour, water or salt amounts, so use the recipe card packed with your oven for quantities. For the full mixing, chilling and stretching sequence, see this Breville Pizzaiolo dough recipe guide.

1. Add the flour, yeast and salt to a bench mixer and stir to combine, then add the water.
2. Knead on low speed for 10 minutes until the dough is smooth and elastic.
3. Cover with plastic wrap and proof for 45 to 60 minutes, until the dough has doubled in size.
4. Divide the dough into pieces of about 240 g and shape each piece into a smooth ball.
5. Dust two trays with semolina mix, space the balls 10 cm apart, oil the tops and wrap the trays.
6. Refrigerate for at least 6 hours or up to 4 days.
7. Stand the dough at room temperature for 1 hour before you shape it.

If the dough snaps back when you shape it, let it rest for 15 to 30 minutes under a damp cloth.

Press each ball into a 15 cm circle that keeps a 2 cm border, then stretch it into a 25 to 30 cm round. Breville also notes that more salt in the dough helps achieve leopard spotting, the blisters and charring that mark a Neapolitan crust.

Preheating and Loading the Pizza Correctly

Wait until the AT TEMPERATURE light stops flashing and stays on, which takes 10 to 20 minutes depending on the preset. Do not cook while the light is flashing, and wait for a solid light before loading each new pizza. That light is the key check before any of the Breville Pizzaiolo recipes below.

1. Insert the stone deck into the cavity and place the oven on a flat, dry surface with space around it.
2. Turn the STYLE dial to the setting you want, then check the recommended time on the TIME dial.
3. Wait for the AT TEMPERATURE light to stop flashing and stay on.
4. Sprinkle about half a teaspoon of flour and semolina mix over the peel, then place the stretched dough on it.
5. Add sauce and toppings quickly, since moisture makes dough stick to the peel.
6. Slide the pizza onto the deck, close the door and press the TIME dial to start the countdown.

Use the peel for every one of the Breville Pizzaiolo recipes except the pan. Do not leave the dough on the peel for more than about 2 minutes, and keep the peel cool and clean so the dough does not stick. The stone deck must stay in place whenever the oven is on.

Thin and Crispy, Thick Crust and the Dials

The dials let you adjust Breville Pizzaiolo recipes after you choose the preset. Turn the DARKNESS dial clockwise to raise the temperature and darken the top, and keep it at center for the default result. The TIME dial lights up with the recommended time for each style, and you can adjust it before or during cooking.

Among the Breville Pizzaiolo recipes, the Thin and Crispy setting suits dough rolled out thinly. The booklet says toppings should go right to the edge and sauce can be spread to the outer edge, which gives a crisp result. The Thick Crust setting is designed for a less hydrated, larger dough ball that forms a fluffy yet sturdy base, so it holds more toppings.

To enter Manual Mode, press and hold the TIME/DECK TEMP dial, turn the STYLE/TOP TEMP dial from OFF to 160°C, then release it. The Manual Mode light flashes three times and then stays on.

Making Pan Pizza with the PAN Setting

The PAN setting needs the pan supplied with the oven, and the Manual Mode chart suggests 18 minutes for pan pizza. Prepare the pizza in the unheated pan and then place it into a preheated oven, as the booklet directs. The booklet describes pan pizza as crunchy-based with plenty of toppings.

• Remove the pan handle before you close the door.
• Keep the stone deck in place whenever you use the pan.
• Use the pan rather than the peel for pan pizza.
• Do not put a lid on the pan inside the oven.
• Do not use non-stick or coated pans in the oven.

The pan is carbon steel and needs seasoning before first use. Set the STYLE dial to 400°C and preheat, wipe the pan dry, then apply a thin layer of lard, vegetable or flaxseed oil. Do not use olive oil. Bake the pan in the 400°C oven for 10 minutes, and the booklet repeats the oiling and baking a second time before the pan is ready.

Toppings and Dough Tips That Prevent a Soggy Base

Drain buffalo mozzarella and pre-cook raw meats and thick vegetables, because the booklet says excess sauce or toppings make the crust soggy. Topping choices shape the result of Breville Pizzaiolo recipes, and the tips below cover the most common problems. For a loaded topping example, the capricciosa pizza recipe lists ham, mushrooms, artichokes and olives on a tomato base.

• Pre-cook non-cured meats and thicker vegetables before they go on the pizza.
• Keep sauce and toppings moderate, since too much makes the crust soggy.
• Freeze extra dough for later Breville Pizzaiolo recipes for up to one month in airtight containers, and thaw it overnight in the refrigerator.

How to Clean the Stone Deck, Pan and Peel

Cleaning after each session is part of using Breville Pizzaiolo recipes well. Wipe the stone deck with a soft damp sponge after each use, because the deck cannot be soaked or washed in a dishwasher, and read how to clean a pizza stone for other ovens. Let the oven cool completely before you unplug it, since the fans keep running after cooking to cool the electronics.

For the outer body, use a soft damp sponge with a non-abrasive cleanser or mild spray.

Hand-wash the pan in warm water with mild soap, and never put it in the dishwasher. If rust appears, scrub it with a stainless steel or copper pad, then season the pan again. The peel can be washed in warm soapy water or placed in the dishwasher. Always reinsert the stone deck before you plug the oven back in for your next pizza.

Frequently Asked Questions

How long do Breville Pizzaiolo recipes take to preheat?

Preheating takes 10 to 20 minutes depending on the preset, according to Breville’s instruction book. The oven is ready when the AT TEMPERATURE light stops flashing and stays on. Do not load the pizza while the light is still flashing.

Which of the Breville Pizzaiolo recipes suits Neapolitan pizza?

Use the WOOD FIRED setting for Neapolitan pizza. The booklet describes it as extremely high heat that gives a cooked but malleable crust with blisters and charring. The Manual Mode chart suggests 2 minutes with deck and top temperatures of 370 to 400°C.

Can I cook pan pizza in the Pizzaiolo?

Yes, the PAN setting covers pan pizza in Breville Pizzaiolo recipes, using the pan supplied with the oven. Remove the handle before closing the door and keep the stone deck in place. The Manual Mode chart suggests 18 minutes for pan pizza, with a deck range of 325 to 355°C.

Do I need to season the pan for Breville Pizzaiolo recipes?

Yes. For Breville Pizzaiolo recipes that use the pan, remember it is carbon steel, and the booklet asks for seasoning before first use and at regular intervals. The process uses a 400°C preheat and a thin layer of lard, vegetable or flaxseed oil, with no olive oil.

How long can I keep the dough in the fridge?

Breville’s booklet says to refrigerate the dough for at least 6 hours or up to 4 days. Take it out and let it stand at room temperature for 1 hour before shaping. Extra dough can be frozen for up to one month, which suits Breville Pizzaiolo recipes you plan ahead for.

Pick the setting that matches your dough, and wait for the AT TEMPERATURE light to stay on before loading. For another oven’s approach, see Gozney Roccbox recipes, a classic Neapolitan pizza dough recipe and the oven model guides. Keep your first few Breville Pizzaiolo recipes close to the oven, because the booklet warns that food can overcook quickly and ignite at high temperatures.