Veggie Supreme 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. Add the dough balls, 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 pizza sauce.
• 6To make the pizza sauce, place the tomatoes, oil, garlic, oregano, salt and crushed red pepper flakes (if using), in a large liquid measuring cup. Process with an immersion blender until smooth.
• 7About 40 minutes before the dough has finished resting, preheat the oven. Select the Wood Fired setting. Turn the Darkness dial to Medium and select 14 minutes on the Timer dial. Meanwhile, continue to the next step.
• 8Combine the bell peppers and mushrooms in a large bowl with the olive oil and 2 teaspoons of the salt. Spread the mixture evenly in the pizza pan. Place the onion and remaining 1 teaspoon salt in a small bowl, toss to combine and set aside.
• 9Once preheated, place the pan in the oven. Press the Timer dial and cook for 14 minutes, stirring every 5 minutes, until the vegetables are lightly browned. Remove from the oven.
• 10Sprinkle semolina on the countertop. Place one of the dough balls on the countertop. Sprinkle semolina over the dough. 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.
• 11For each pizza, leaving a small border, spread ¼ cup of the sauce evenly over the dough. Scatter with ¼ cup mozzarella, then top with a quarter each of the vegetable mixture and onion. Finish with ¼ cup mozzarella and a quarter of the parmesan.
  Tip: The excess sauce can be refrigerated in an airtight container for up to 3 days. It can be used on pasta or wherever passata/tomato puree is used.
• 12Place the pizza in the oven, adjust the Darkness dial to the Lighter setting and the Timer Dial to 3 minutes. Press the Timer Dial and cook for 3 minutes, or until the crust is spotted brown and the cheese has melted.
• 13Transfer to a cutting board, slice and serve.