Pizza Recipe – How to Make Brick Oven Pizza

16 responses to “Pizza Recipe – How to Make Brick Oven Pizza”

1. David Johnson

   13/03/2015

   T:his is not brick oven pizza.. This is just pizza.

   Reply
2. gelica13

   13/03/2015

   I LOVE brick oven pizza!!!! But this looks like ooey gooey wet
   sloppy pizza. There has to be a better way.

   Reply
3. Staceystar4

   13/03/2015

   What can be a substitute for the pizza stone?

   Reply
4. Christopher Molloy

   13/03/2015

   I am CDM68 and I’m glad so many people have enjoyed this recipe over the
   years. Here’s my updated version. Enjoy!

   For the Dough (Makes two 12″ pizzas)…

   ½ tsp active dry yeast
   1¼ cups of filtered water (room temperature)
   2½ cups of bread flour (~12-13% protein)
   1¼ tsp of fine kosher or sea salt

   Whisk together ½ cup of flour, yeast and water, wait 10 minutes, then stir
   in salt.

   Combine remaining flour with the wet ingredients, mix for a few seconds
   until roughly combined, cover and let stand for 1 hour to let the flour
   hydrate.

   Very lightly dust dough with flour, then knead the dough a few seconds in
   the bowl until smooth.

   Turn the dough out onto a lightly floured counter, form the dough into a
   round mass, divide in two, and gently form each half into a tight round
   ball.

   Very lightly dust each dough ball with flour and tightly wrap each in a
   plastic food bag or sealed container, seam side down.

   Refrigerate dough for at least 24 hours before use. May be used for up to 5
   days.

   Allow dough to sit at room temperature for 4 hours before use.

   For the Pizza…

   Gas oven with top mounted broiler (preferred)
   Baking stone (preferably rectangular)
   Baker’s peel
   1 pizza dough ball (room temperature)
   4 tbsp of canned whole Roma or San Marzano tomatoes, drained & pulsed a few
   times in a food processor or blender until coarsely crushed.
   4 oz of Buffalo mozzarella or fresh mozzarella, drained well & torn into
   small chunks.
   A handful of fresh basil leaves
   2 tbsp of extra-virgin olive oil
   A pinch of fine kosher or sea salt
   Some extra flour for dusting

   Remove dough ball from refrigerator, lightly dust with flour, place in a
   sealed container about twice the size of the dough ball, and allow the
   dough to come to room temperature & rise for 4-hours. Do not skip or rush
   this step.

   Place the baking stone on the highest oven rack, about 6 inches below the
   broiler, then allow the stone to preheat on “bake” at 550° for at least 30
   minutes before use.

   5 minutes before baking, switch the oven from “bake” to “high broil” if
   your oven has a top-mounted broiler, otherwise simply leave the oven on
   “bake”.

   Very lightly dust dough, counter, and peel with flour and gently press the
   dough with your fingers until it flattens, then gently stretch it into a
   12″ round. Try draping the dough over the back of your hands and stretch it
   using a gentle circular motion. Do not bang or slap the dough as this will
   cause you dough to become tough & dense when baked.

   Working quickly, place the dough on the floured peel, spread out the
   tomato, leaving about a 1″ boarder, sprinkle salt, add mozzarella, basil,
   and drizzle with olive oil. If in doubt, add less.

   Again, working quickly, place the peel to the back of the stone, and with a
   short back & forth jerk, slide the pizza on the stone and quickly close the
   oven door.

   Bake for 4-6 minutes (time will vary from oven to oven), spinning the pizza
   ¼ turn after 2-3 minutes.

   Remove from oven, slice and enjoy!

   Reply
5. New American Ovens

   13/03/2015

   Pizza Recipe – How to Make Brick Oven Pizza – made better with a New
   American Oven! YouTube http://ow.ly/AuG4i

   Reply
6. rena prrya

   13/03/2015

   Wasn’t a brick oven tho

   Reply
7. Jan Svatos

   14/03/2015

   12 hours are good
   

   Reply
8. dave bey

   14/03/2015

   16 hours!!!!

   Reply
9. Edna Ganda

   14/03/2015

   Reply
10. myviews

    14/03/2015

    totally wrong

    Reply
11. Aomine Daiki

    14/03/2015

    Nice : ))
    Look Dilish 

    Reply
12. Eden Hester

    14/03/2015

    Enjoy coming Sunday by eating Pizza at Home.See this video for made a
    pizza!!!!
    Pizza Recipe – How to Make Brick Oven Pizza

    Reply
13. Chris Bane

    14/03/2015

    This food…I like it…ANOTHER!

    Reply
14. ruthomom

    14/03/2015

    Thanks!

    Reply
15. Allrecipes

    14/03/2015

    You can use all-purpose flour, but like user “iamhungry400” says, the
    bread flour will give you a lighter dough texture. You can try making your
    own bread flour though! Look for gluten flour and add 1 tablespoon to each
    cup of all-purpose flour. Let us know how this works for you!

    Reply
16. Wala’a Kh

    14/03/2015

    how can I make bread flour ??? can I use regular flour instead ?

    Reply