Find a recipe by the avaliable engredients Your Cooking Assistant
Set the ingredients

Brick-Oven Pizza (Brooklyn Style)

4

1005 min

Brick-Oven Pizza (Brooklyn Style)

Brick-Oven Pizza (Brooklyn Style) Photo 1

Category

Pizza Recipes

Time

1005 min

Serving

16 persons

Calories

145

Rating

4.00★ (215)

Cuisine

Author: Victoria Buriak
This simple brick-oven pizza recipe has been made famous by several well-known, Brooklyn wood-fire pizzerias. Best accompanied by ice-cold, pilsner-style lager beer.

Ingredients

  • warm water: 0.25 cup
  • active dry yeast: 1 tsp
  • water: 1 cup (cold)
  • salt: 1 tsp
  • bread flour: 3 cups
  • extra-virgin olive oil: 1 Tbsp
  • ounces low moisture mozzarella cheese: 6 piece (sliced)
  • oregano: 0.5 tsp (dried)
  • black pepper: 0.25 tsp (freshly ground)
  • no salt added canned crushed tomatoes: 0.5 cup
  • extra-virgin olive oil: 2 Tbsp
  • leaves fresh basil: 6 piece (torn)

Metric Conversion

Stages of cooking

Brick-Oven Pizza (Brooklyn Style) Photo 2 1
Brick-Oven Pizza (Brooklyn Style) Photo 3 2
Brick-Oven Pizza (Brooklyn Style) Photo 4 3
Brick-Oven Pizza (Brooklyn Style) Photo 54
Brick-Oven Pizza (Brooklyn Style) Photo 65
Brick-Oven Pizza (Brooklyn Style) Photo 7 6
Brick-Oven Pizza (Brooklyn Style) Photo 8 7
Brick-Oven Pizza (Brooklyn Style) Photo 98
Brick-Oven Pizza (Brooklyn Style) Photo 109
Brick-Oven Pizza (Brooklyn Style) Photo 11 10
Brick-Oven Pizza (Brooklyn Style) Photo 12 11
  1. Make the dough: Pour warm water into a large bowl, then sprinkle yeast over the top. Let stand for 5 minutes. Stir in cold water and salt. Stir in flour, 1 cup at a time until incorporated. Dotdash Meredith Food Studios
    Brick-Oven Pizza (Brooklyn Style) Photo 2
  2. Knead dough on a floured surface until smooth, about 10 minutes. Dotdash Meredith Food Studios Dotdash Meredith Food Studios
    Brick-Oven Pizza (Brooklyn Style) Photo 3
  3. Divide in half and form into two tight dough balls. Coat with olive oil and refrigerate in a sealed container for at least 16 hours. Be sure to use a big enough container to allow dough to rise. Dotdash Meredith Food Studios
    Brick-Oven Pizza (Brooklyn Style) Photo 4
  4. Make the pizzas: Remove dough from the refrigerator one hour prior to using.
    Brick-Oven Pizza (Brooklyn Style) Photo 5
  5. Preheat the oven, with a pizza stone on the lowest rack, to 550 degrees F (288 degrees C). Lightly dust a pizza peel with flour.
    Brick-Oven Pizza (Brooklyn Style) Photo 6
  6. Prepare the first pizza: Lightly dust one dough ball with flour and stretch gradually until about 14 inches in diameter, or about the size of the pizza stone. Place on the floured peel. Dotdash Meredith Food Studios
    Brick-Oven Pizza (Brooklyn Style) Photo 7
  7. Lay 1/2 of the mozzarella on the crust, then sprinkle 1/4 teaspoon oregano and 1/8 teaspoon pepper over the top. Randomly arrange 1/4 cup crushed tomatoes over the pizza, leaving some empty areas, then drizzle 1 tablespoon olive oil over top. Dotdash Meredith Food Studios
    Brick-Oven Pizza (Brooklyn Style) Photo 8
  8. With a quick back and forth jerk, make sure dough will release from the peel easily. Place the tip of the peel at the back of the preheated pizza stone, and remove the peel so that the pizza is left on the stone.
    Brick-Oven Pizza (Brooklyn Style) Photo 9
  9. Bake in the preheated oven until the crust begins to brown, 4 to 6 minutes.
    Brick-Oven Pizza (Brooklyn Style) Photo 10
  10. Slide the pizza onto the peel and remove from the oven; then slide off the peel onto a work surface. Sprinkle 1/2 of the basil leaves randomly over the pizza. Cut into wedges and serve. Dotdash Meredith Food Studios
    Brick-Oven Pizza (Brooklyn Style) Photo 11
  11. Follow Steps 5 through 9 to make the second pizza. Dotdash Meredith Food Studios
    Brick-Oven Pizza (Brooklyn Style) Photo 12

How did you like this article?

You may also like