Brick Oven-Style Pizza

From the creator

A step by step guide on how to make brick oven pizza from scratch Here is what you'll need! Pizza Margherita Servings: 4 INGREDIENTS 4 cups bread flour 2½ tablespoons kosher salt 1 tablespoon sugar 2 cups warm water 1½ teaspoons active dry yeast 3 tablespoons extra-virgin olive oil 1 28-ounce can whole San Marzano or other good quality tomatoes 4 whole cloves garlic 1 pound of fresh mozzarella, sliced ½-inch thick 2 cups fresh basil PREPARATION 1. In a large bowl, combine flour, 1½ tablespoons salt, and sugar. 2. In a medium bowl, combine water, yeast, and 1 tablespoon of olive oil. Stir well and let rest for 2 minutes. 3. Add yeast mixture to flour mixture and combine using your hands or a stand mixer with a dough hook, at least two minutes. Let dough rest for 20 minutes, uncovered, at room temperature. 4. On a floured work surface, separate dough into 4 even portions. Work each into a circular ball, then place the balls onto a baking sheet lined with wax paper. Cover with a damp towel and rest, refrigerated, for at least 4 hours. 5. Preheat oven to 550°F/290°C. Place a pizza stone or large cast-iron griddle on the center rack. Heat for at least 45 minutes. 6. In a blender or food processor, combine tomatoes, 2 tablespoons of olive oil, 1 tablespoon of salt, and garlic. Process until smooth. 7. On a floured work surface, use your fingertips to create a ring around the outside (your crust) of one of the risen balls of dough. Using the pads of your fingers, gently

Published 2017-03-26 · Watch on YouTube ↗
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