Brooklyn-Style Brick Oven Pizza
Ingredients List
Dough Ingredients:
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¼ cup warm water
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1 teaspoon active dry yeast
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1 cup cold water
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1 teaspoon salt
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3 cups bread flour
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1 tablespoon extra-virgin olive oil
Pizza Toppings:
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6 ounces low moisture mozzarella cheese, thinly sliced
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½ teaspoon dried oregano
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¼ teaspoon freshly ground black pepper
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½ cup no salt added canned crushed tomatoes
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2 tablespoons extra-virgin olive oil
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6 leaves fresh basil, torn
Instructions
Prepare the dough: Pour warm water into a large mixing bowl and sprinkle the yeast over it. Let it sit for 5 minutes. Add cold water and salt, then mix in flour, one cup at a time, until fully incorporated.
Recipe by Dotdash Meredith Food Studios
Knead the dough on a floured surface for about 10 minutes, until it’s smooth and elastic.
Recipe courtesy of Dotdash Meredith Food Studios
Recipe provided by Dotdash Meredith Food Studios
Split the dough in half and shape into two compact balls. Coat them with olive oil, then cover and refrigerate in an airtight container for a minimum of 16 hours. Ensure the container is large enough to accommodate the dough as it rises.
Recipe by Dotdash Meredith Food Studios
Prepare the pizzas: Take the dough out of the refrigerator an hour before using.
Preheat your oven to 550°F (288°C), placing a pizza stone on the lowest rack. Lightly flour a pizza peel for transferring the dough.
Shape the first pizza: Dust one dough ball with flour and gently stretch it to about 14 inches in diameter, or the size of your pizza stone. Transfer it to the floured peel.
Recipe by Dotdash Meredith Food Studios
Top the crust with half of the mozzarella, then sprinkle 1/4 teaspoon of oregano and 1/8 teaspoon of pepper evenly across the surface. Scatter 1/4 cup of crushed tomatoes over the pizza, leaving some spaces, and drizzle with 1 tablespoon of olive oil.
Recipe courtesy of Dotdash Meredith Food Studios
With a quick, jerking motion, ensure the dough releases easily from the peel. Position the tip of the peel at the back of the preheated pizza stone and carefully slide the pizza onto the stone, removing the peel afterward.
Bake the pizza in the preheated oven for 4 to 6 minutes, or until the crust starts to brown.
Transfer the pizza onto the peel, remove it from the oven, and then slide it onto a work surface. Sprinkle half of the basil leaves over the pizza and cut it into wedges for serving.
Recipe by Dotdash Meredith Food Studios
Repeat steps 5 through 9 to prepare the second pizza.
Recipe by Dotdash Meredith Food Studios
Nutrition Information (per serving)
| 145 | Calories |
| 5g | Fat |
| 19g | Carbs |
| 6g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 16 | |
| Calories 145 | |
| % Daily Value * | |
| Total Fat 5g | 6% |
| Saturated Fat 2g | 8% |
| Cholesterol 7mg | 2% |
| Sodium 213mg | 9% |
| Total Carbohydrate 19g | 7% |
| Dietary Fiber 1g | 3% |
| Total Sugars 0g | |
| Protein 6g | 12% |
| Vitamin C 1mg | 1% |
| Calcium 91mg | 7% |
| Iron 1mg | 7% |
| Potassium 56mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Evaluation :
5/5