This
is a simple recipe for authentic brick-oven pizza made famous by
several, well-known Brooklyn pizzerias. Best accompanied by ice-cold
pilsner-style lager beer. Also take and check out the Site Map to take and get a whole over view of the site from one location. You may also be interested in our Online Amazon Store
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Brick-Oven Pizza (Brooklyn Style):
By: CDM68
"This is a simple recipe for authentic brick-oven pizza made famous by several, well-known Brooklyn
pizzerias. Best accompanied by ice-cold pilsner-style lager beer."
Prep Time: 25 Mins
Cook Time: 6 Mins
Ready In: 16 Hours 31 Minutes
Serves: 16
Ingredients
1 teaspoon active dry yeast
1/4 cup warm water
1 cup cold water
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
Directions
1. 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 sealedcontainer 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.
2. Preheat the oven, with a pizza stone on the lowest rack, to 550 degrees F. Lightly dust a pizza peel with flour.
3. Using one ball of dough at a time, lightly dust the dough with flour,
and stretchgradually 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.
4. 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.
5. 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.
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