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Dinner

Brick-Oven Pizza (Brooklyn Style)

Drescription

Thin, crisp crust with blistered edges baked at high heat—classic New York-style pizza with bold sauce and gooey cheese.

Ingredients

  • 1 teaspoon active dry yeast
  • 1/4 cup warm water
  • 1 cup cold water
  • 1 teaspoon salt
  • 3 cups bread flour
  • 6 ounces low moisture mozzarella
  • cheese, thinly sliced
  • 1/2 cup no salt added canned
  • crushed tomatoes
  • 1/4 teaspoon freshly ground black
  • pepper
  • 1/2 teaspoon dried oregano
  • 3 tablespoons extra-virgin olive oil
  • 6 leaves fresh basil, torn

Directions

  1. Sprinkle yeast over warm water in a large bowl. Let stand for 5
  2. minutes to proof. Stir in salt and cold water, then stir in the flour
  3. about 1 cup at a time. When the dough is together enough to
  4. remove from the bowl, knead on a floured surface until smooth,
  5. about 10 minutes. Divide into two pieces, and form each one into a
  6. tight ball. Coat the dough balls with olive oil, and refrigerate in a
  7. sealed container for at least 16 hours. Be sure to use a big enough
  8. container to allow the dough to rise. Remove the dough from the
  9. refrigerator one hour prior to using.
  10. Preheat the oven, with a pizza stone on the lowest rack, to 550
  11. degrees F. Lightly dust a pizza peel with flour.
  12. Using one ball of dough at a time, lightly dust the dough with flour,
  13. and stretch gradually until it is about 14 inches in diameter, or about
  14. as big around as the pizza stone. Place on the floured peel. Place
  15. thin slices of mozzarella over the crust, then grind a liberal amount
  16. of black pepper over it. Sprinkle with dried oregano. Randomly
  17. arrange crushed tomatoes, leaving some empty areas. Drizzle olive
  18. oil over the top.
  19. With a quick back and forth jerk, make sure the dough will release
  20. from the peel easily. Place the tip of the peel at the back of the
  21. preheated pizza stone, and remove peel so that the pizza is left on
  22. the stone.
  23. Bake for 4 to 6 minutes in the preheated oven, or until the crust
  24. begins to brown. Remove from the oven by sliding the peel beneath
  25. the pizza. Sprinkle a few basil leaves randomly over the pizza. Cut
  26. into wedges and serve.