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Brick-Oven Pizza (Brooklyn Style)
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Prep Time:
30 minutes
Cook Time:
10 minutes
Total Time:
1005 minutes
Authentic brick-oven pizza with slow-rise dough, fresh mozzarella, crushed tomatoes, and fragrant basil. Perfect pairing with an ice-cold beer.
Ingredients:
  • 0.25 cup warm water
  • 1 teaspoon active dry yeast
  • 1 cup cold water
  • 1 teaspoon salt
  • 3 cups bread flour
  • 1 tablespoon extra-virgin olive oil
  • 6 ounces low moisture mozzarella cheese, thinly sliced
  • 0.5 teaspoon dried oregano
  • 0.25 teaspoon freshly ground black pepper
  • 0.5 cup no salt added canned crushed tomatoes
  • 2 tablespoons extra-virgin olive oil
  • 6 leaves fresh basil, torn
Instructions:
  • First, combine warm water and yeast in a large bowl and let it sit for 5 minutes. Next, mix in cold water and salt, followed by adding flour one cup at a time until fully combined.
  • Work the dough on a floured surface until it becomes smooth, approximately 10 minutes.
  • Divide the dough in half and shape it into two compact balls. Drizzle with olive oil and refrigerate in a covered container for a minimum of 16 hours. Use a spacious container to accommodate the dough as it rises.
  • Allow the pizza dough to come to room temperature for one hour before using.
  • Preheat the oven to 550°F (288°C) with a pizza stone on the lowest rack. Lightly dust a pizza peel with flour.
  • Take one dough ball and gently dust it with flour. Slowly stretch it out until it reaches about 14 inches in diameter, roughly the size of your pizza stone. Transfer the dough onto the floured peel.
  • Place 1/2 of the mozzarella slices on the crust, followed by a sprinkle of 1/4 teaspoon of oregano and 1/8 teaspoon of pepper. Scatter 1/4 cup of crushed tomatoes over the pizza, ensuring some gaps remain, then finish with a generous drizzle of 1 tablespoon of olive oil.
  • Gently slide the dough from the peel onto the preheated pizza stone, ensuring it releases easily.
  • Bake in the preheated oven until the crust is golden brown, for about 4 to 6 minutes.
  • Transfer the pizza onto the peel and take out of the oven; then transfer from the peel onto a work surface. Scatter half of the basil leaves evenly over the pizza. Cut into wedges and plate up.
  • Proceed with making the second pizza by following Steps 5 through 9.

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