The Breville Pizzaiolo brings a restaurant-quality wood-fired oven to your home.
Who doesn’t love a great well-made pizza and sharing it with friends? Using a wood-fired oven is amazing for making delicious pizzas, but it is not always convenient; it’s a project that takes time and outdoor space. The Breville Pizzaiolo makes a great alternative when you’re short on space and time. It makes beautifully bubbly, leopard-spotted Neapolitan-style pizza in two minutes and only takes 15 minutes to heat up - perfect for a pizza party!
Guests can shape and top their pizzas and take turns sliding the dough into the oven - definitely, a “practice makes perfect” activity. 
Tips for Hosting a Pizza Party with the Breville Pizzaiolo:
- Prepare your toppings a day or two ahead (don’t worry, they’ll keep!).
- Buy fresh dough (not frozen) or make your own a day ahead. Breville’s Pizzaiolo comes with a recipe book with many recipes.
- Have a few different kinds of cheese available. Tear up buffalo mozzarella, grate some block cheddar, or mix up ricotta with a bit of honey, red pepper flakes, and salt.
- Pre-cook all your toppings. The pizzas cook very quickly, and the toppings won’t cook much while they’re on there - they’ll mostly just brown - including raw meats like bacon and sausage, but also larger vegetables like mushrooms and zucchini.
- Keep pizza toppings light. Consider restricting guests to two to three toppings total.
- Thinly cut any raw toppings. We love a mandoline for this work or a really, sharp knife!
- Keep toppings “flat”. Any rounded toppings may roll off when sliding the pizza into the oven.
- Ensure the pizza will move on the peel BEFORE trying to slide it into the oven. Any places it sticks, gently lift the pizza dough and sprinkle some additional corn meal, rice flour, or semolina onto the peel.
- Buy a second pizza peel. This way one guest can top their pizza as the other cooks (you do get one peel with your Breville Pizzaiolo purchase).
- Serve with a big salad and cold drinks! Dinner practically makes itself.
Tips for Using the Breville Pizza Peel
After pressing out your dough into a 10 to 12-inch circle, or as close to a circle as you can get, lightly dust the pizza peel with semolina flour, rice flour, or corn meal (too much will burn in the oven).
Quickly and gently, push the dough forward and back to make sure it slides on the pizza peel. If it’s sticking anywhere, gently lift the dough and add a bit of flour. Test again before topping.
After topping and before cooking, check again. Sometimes the dough can become sticky after topping. If everything is sliding well, you’re ready for the oven!
Sliding the pizza peel into the oven takes a bit of practice and confidence. Slightly tilt the paddle towards the back middle of the stone, then gently but quickly pull back so the dough lands flat on the stone. Try not to overthink it!
Try These Fun Topping Combinations:
- Roasted Vegetable and Herb
- Herb oil, roast zucchini, corn relish, spicy ricotta, block mozzarella, and fresh arugula tossed with oil and salt (pictured)
- Classic Margarita
- Buffalo mozzarella, simple red sauce, and fresh basil
- Sausage and Onion
- Crumbled garlic sausage, caramelized onions, cheddar, and mozzarella
- Classic Canadian
- Pepperoni mushrooms, bacon crumble, red sauce, and mozzarella
For more pizza recipe ideas, check out our blog post on Weber’s top three grilled pizza recipes.
Easy Peasy Pizza Sauce
Makes enough sauce for 8-10 pizzas
Pizza sauce doesn’t have to be complicated. It can be as simple as blending a can of plum tomatoes and seasoning it with salt! If you have a bit more time, this recipe adds a little something special without a lot of extra time. Use tomato paste in a tube instead of a can - it keeps longer! If you can only find canned tomato paste, freeze any extra in 1 tablespoon amounts so it's always readily available.
Don’t like chopping onions? Take a page out of Marcella Hazan’s book and add the halved onions to the tomatoes instead of chopping and sautéing.
Ingredients
- 1 white onion, finely chopped or halved
- 2 cloves garlic, gently crushed or minced
- 1 796ml can of crushed tomatoes or whole tomatoes blended
- 1 tablespoon of tomato paste
- Basil leaves
- Oil
- Salt to taste
- Sugar (optional)
Directions
Heat two teaspoons of oil in a medium sauce pot. Add the garlic a gently cook until browned. Remove the garlic from the oil. Add the onion and cook until translucent. Skip this step if adding halved onions.
Add the tomato paste and spread it around the bottom until lightly browned. If it begins to sputter, reduce the heat.
Add the tomatoes, basil leaves, and halved onion (if used). Simmer until slightly thickened, about 30 minutes to one hour. Season with salt and if the sauce is too acidic, add a pinch of sugar.
Check out our other pizza tips here.