The Posh Neapolitan-Style Pizza

Instructions

• 1To make the pizza dough, place the flour, salt and yeast in the bowl of a stand mixer. Using the dough hook, mix to combine. Add the water and knead on low speed for 5 minutes, or until the dough is smooth and elastic.
• 2Transfer the dough to a large bowl. Cover with plastic wrap and allow to proof in a warm, draft-free place for 2 hours, or until doubled in size.
  Tip: If you have a Breville oven with a proof function; set to 30°C and proof for 1 hour.
• 3Turn the dough onto a lightly floured countertop and divide into 4 even pieces, approximately 240g each. Shape each piece into a smooth ball.
• 4Sprinkle a proofing box or deep sided container with semolina. Place the dough balls in the box, leaving 10cm between them. Cover with plastic wrap and refrigerate for at least 6 hours or up to 5 days.
• 5An hour before cooking, remove the dough from the refrigerator. Meanwhile, make the white sauce.
• 6To make the white sauce, melt the butter in a medium saucepan over medium heat. Add the flour and whisk to form a paste. Continue whisking for 2 minutes to allow the flour to cook out. Gradually add the milk, whisking until smooth. Continue whisking until the mixture comes to a simmer. Stir in the mustard, parmesan and salt. Remove from the heat and allow to cool.
• 7About 20 minutes before the dough has finished resting, preheat the oven. Select the Wood Fired setting. Turn the Darkness dial to the Darker setting and select 2 minutes on the Timer dial.
• 8Once preheated, sprinkle semolina on the countertop. Place one of the dough balls on the countertop and sprinkle with semolina. Keep the remaining dough covered to prevent it from drying out. Gently press out the dough working from the center into a 26cm round, leaving a 1cm border. Lightly sprinkle the pizza peel with semolina. Carefully transfer the dough onto the pizza peel.
• 9For each pizza, leaving a small border, top with a quarter each of the white sauce, pear, Roquefort and mozzarella.
• 10Place the pizza in the oven, press the Timer dial and cook for 2 minutes, or until the crust is spotted brown and the cheese has melted.
• 11Sprinkle with a quarter of the walnuts, top with a quarter of the endive, then drizzle with honey. Slice and serve.