Brick-Oven Pizza (Brooklyn Style)
Ingredients
- 1 tsp active dry yeast
- 1/4 cup warm water
- 1 cup cold water
- 1 tsp salt
- 3 cups bread flour
- 6 oz low moisture mozzarella cheese thinly sliced
- 1/2 cup canned crushed tomatoes no salt added
- 1/4 tsp freshly ground black pepper
- 1/2 tsp dried oregano
- 3 tbsps extra virgin olive oil
- 6 leaves fresh basil torn
Instructions
- Sprinkle yeast over warm water in a large bowl. Let stand for 5 minutes to proof.
- Stir in salt and cold water, then stir in the flour about 1 cup at a time.
- When the dough is together enough to remove from the bowl, knead on a floured surface until smooth, about 10 minutes.
- Divide into two pieces, and form each one into a tight ball.
- Coat the dough balls with 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.
- Preheat the oven, with a pizza stone on the lowest rack, to 550 degrees F. Lightly dust a pizza peel with flour.
- Using one ball of dough at a time, lightly dust the dough with 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 with dried oregano. Randomly arrange crushed tomatoes, leaving some empty areas. Drizzle olive oil over the top.
- With a quick back and forth jerk, make sure the dough will 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.
- Bake for 4 to 6 minutes in the preheated oven, or until the crust begins to brown.
- Remove from the oven by sliding the peel beneath the pizza. Sprinkle a few basil leaves randomly over the pizza. Cut into wedges and serve.
Wine Pairing
Barbera
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