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Brick-Oven Pizza (Brooklyn Style)

Brick-Oven Pizza (Brooklyn Style)

  • Prep

    25 m
  • Cook

    6 m
  • Ready In

    16 h 31 m
CDM68

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 16 servings

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Nutrition

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  • Calories:
  • 145 kcal
  • 7%
  • Fat:
  • 4.7 g
  • 7%
  • Carbs:
  • 19.4g
  • 6%
  • Protein:
  • 5.8 g
  • 12%
  • Cholesterol:
  • 7 mg
  • 2%
  • Sodium:
  • 213 mg
  • 9%

Based on a 2,000 calorie diet

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 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.
  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 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.
  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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Reviews

mLm
153

mLm

11/23/2008

No stone or flip? try this: Bake empty crust on cookie sheet at 350 degrees for 5 minutes. Remove, heat oven to 450 degrees. Add toppings to pizza. Cook directly on rack for 7 more minutes or until crust is golden and cheese is browned. Another hint... 1 - be sure to oil the dough liberally, this keeps it from crusting over which will make your stretch more difficult. 2 - You only get one chance to stretch it. Do not punch down dough or knead it after it rises or you will have to roll it. It does not have the same texture when rolled. Just pick it up and let it fall over your fists or widely stretched fingers until it starts to get thin. Then lay on an oiled cookie sheet dusted with corn meal. My favorite toppings are: alfredo sauce black pepper garlic powder fresh leaf baby spinach baby bella mushrooms black olives sliced roma tomatoes cooked chicken chunks YUM!!!

wisweetp
96

wisweetp

1/13/2011

I first made this about 3 years go, and it's still in my regular rotation. This is the perfect pizza crust! The dough freezes beautifully. I use crushed tomatoes usually. This is a phoenomenal recipe!01/13/11 UPDATE: I decided last minute to make this yesterday for dinner last night. I had 4 hours. I made the dough adding about 1/4 cup semolina for a little of the bread flour and adding a pinch of sugar to the yeast mixture. I left on the counter to rise for about an hour then moved to the garage (very cool there!) and left for 2 hours before bringing back to the kitchen for the last hour to warm up. It turned out fantastic. While the flavor may not be quite as full as an overnight rest, it's possible to make this same day and still have the same great crispy-chewy texture and very good flavor. DH said last night's was the best crust ever in fact! This recipe truly makes a superior crust.

sourdough girl
80

sourdough girl

4/4/2008

This recipe works GREAT!! And, actually, there IS a reason for the long, 16 hour chilled rise... it allows the dough to "ferment" which REALLY adds to the flavor. DON'T wimp out and use the dough the same day... it will taste MUCH more authentic if you follow the directions as given... it can even go a little longer than 16 hours without a problem. Be sure to preheat your stone and oven for at least an hour... and to make the "brick oven" experience even better, I have a second stone on the rack above so that heat is generated from the top, too. Thanks for this great recipe!

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