Brick-Oven Pizza (Brooklyn Style)

2014-07-18
  • Yield : 2 pizzas
  • Servings : 16 slices
  • Prep Time : 25m
  • Cook Time : 6m
  • Ready In : 16:30 h

I found this recipe here: http://allrecipes.com/Recipe/Brick-Oven-Pizza-Brooklyn-Style/Detail.aspx

 

Ingredients

  • 1 teaspoon active dry yeast
  • 1/4 cup w arm w ater
  • 1 cup cold w ater
  • 1 teaspoon salt
  • 3 cups bread flour
  • 6 ounces low moisture mozzarella cheese, thinly sliced
  • 1/2 cup no salt added canned crushed tomatoes
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon dried oregano
  • 3 tablespoons extra-virgin olive oil
  • 6 leaves fresh basil, torn

Method

Step 1

Sprinkle yeast over w arm w ater in a large bow l. Let stand for 5 minutes to proof. Stir in salt and cold w ater, then stir in the flour about 1 cup at a time. When the dough is together enough to remove from the bow l, knead on a floured surface until smooth, about 10 minutes. Divide into tw o pieces, and form each one into a tight ball. Coat the dough balls w ith olive oil, and refrigerate in a sealed container for at least 16 hours. Be sure to use a big enough container to allow the dough to rise. Remove the dough from the refrigerator one hour prior to using.

Step 2

Preheat the oven, w ith a pizza stone on the low est rack, to 550 degrees F. Lightly dust a pizza peel w ith flour.

Step 3

Using one ball of dough at a time, lightly dust the dough w ith flour, and stretch gradually until it is about 14 inches in diameter, or about as big around as the pizza stone. Place on the floured peel. Place thin slices of mozzarella over the crust, then grind a liberal amount of black pepper over it. Sprinkle w ith dried oregano. Randomly arrange crushed tomatoes, leaving some empty areas. Drizzle olive oil over the top.

Step 4

With a quick back and forth jerk, make sure the dough w ill release from the peel easily. Place the tip of the peel at the back of the preheated pizza stone, and remove peel so that the pizza is left on the stone.

Step 5

Bake for 4 to 6 minutes in the preheated oven, or until the crust begins to brow n. Remove from the oven by sliding the peel beneath the pizza. Sprinkle a few basil leaves randomly over the pizza. Cut into w edges and serve.

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“There is not a thing that is more positive than bread.” ~ Fyodor Dostoyevsky