Reviewed: May 13, 2008

I've made this pizza on several occasions and every one has turned out perfectly. My husband and I will never go back to delivery!

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KLEO79

Cooking Level: Expert

Home Town: Houston, Texas, USA

Living In: Fort Worth, Texas, USA

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Reviewed: May 12, 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!!!

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mLm

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Reviewed: Apr. 29, 2008

This is the best pizza crust recipe I've found. I've been making pizzas for over 10 yrs. as the only delivery in our area is Dominos, which my husband doesn't care for. I've lost count of how many dough recipes I've tried..some basic, some very involved. A few were fairly good, some downright awful. This one is easy and makes a delicious crust every time. I switched one cup all purpose flour for one cup bread flour and added 1/4 tsp. garlic powder to the crushed tomatoes. After the dough is formed, I brush on a little olive oil, spread the sauce, sprinkle with dried oregano and grated cheese, then top with mozzarella cheese and drizzle a little olive oil over the top. This is so good my husband would have it every night of the week if it were up to him.

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merriejay

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Reviewed: Apr. 18, 2008

This was great. Dough sat for almost 2 days & the flavour was fantastic! I don't have a peel, so I made the pizza on parchment paper and then slid it on to pizza stone, this worked great. Will be making this often & will try to freeze dough as other reviewer suggested. Thanks to the submitter as I wont have any more less-than ordinary pizza deliveries :-)

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4 users found this review helpful

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rosichops

Cooking Level: Expert

Living In: Sydney, New South Wales, Australia

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Reviewed: Apr. 9, 2008

The flavor of this crust is excellent - but my stone broke in the process! I had a Pampered Chef round Pizza Stone and the 2nd time I used it for pizza, it cracked right in half while putting the crust onto the hot, preheated stone!!!

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Chanitele

Cooking Level: Intermediate

Living In: Farmington Hills, Michigan, USA

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Reviewed: Apr. 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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sourdough girl

Cooking Level: Expert

Home Town: Eugene, Oregon, USA

Living In: Marysville, Washington, USA

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Reviewed: Mar. 28, 2008

This is our fav dough. Sliced cheese did not work for me, mixed shredded cheese w/the sauce, saving some for the top. I use half bread/all purpose flour.

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chris

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

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Reviewed: Mar. 22, 2008

Wasn't crazy about this pizza crust, the flavor was ok, but while heating my stone in the oven it started smoking, and when I took it out it smelled burnt. Also, I really need to invest in a pizza peel to do this crust properly.

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bellydancer

Cooking Level: Intermediate

Living In: Traverse City, Michigan, USA

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Reviewed: Mar. 16, 2008

Very good. I didn't do the 16 hour rise. I just mixed and kneaded the dough, and let it rise for 3 hours (it was about 71 degrees in the house, and the cold water slowed the rising). My oven only goes to 500 degrees, so I baked it a little longer. I also added veggies on the pizza, and fresh tomatoes instead of canned. Will make again! Thanks :)

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XVELVETX

Cooking Level: Expert

Home Town: Paris, Île-De-France, France

Living In: Ames, Iowa, USA

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Reviewed: Feb. 15, 2008

GREAT!!! This is by far the best pizza dough recipe I have tried and, I have tried several.My search is over I started not to try this recipe because,the picture on the recipe page does not do the recipe any justice at all.I baked it on my stone and the crust was so crispy and very tasty.My family LOVED it,Thank You!

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Deniece

Cooking Level: Expert

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Reviewed: Feb. 12, 2008

This is the best pizza I have ever made. I bought a baking stone and pizza peel just for this recipe! We will be having this every week from now on.

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Mary

Cooking Level: Expert

Home Town: Coventry, Connecticut, USA

Living In: Grafton, Wisconsin, USA

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Reviewed: Feb. 2, 2008

Excellent. I have tried many pizza dough recipes, but for NY-style pizza, this one is the best! Also, there is NO reason to put the dough in the fridge and let it rise for 16 hours. 1 to 1.5 hours in a warm place is plenty of time for it to rise. I was very skeptical at first, since this is the FIRST pizza dough recipe I've encountered that didn't have sugar or oil in it. But it really tastes different! It's chewy, and the crust is delicious!

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AMCDONAL86

Cooking Level: Intermediate

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Reviewed: Jan. 28, 2008

Fantastic! So simple and delicious. It was very easy to make and the dough is wonderful to work with. No more "delivery" or "frozen" pizzas allowed in my house.

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CAROLINACAT

Cooking Level: Expert

Living In: Charlotte, North Carolina, USA

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Reviewed: Jan. 9, 2008

Ridiculously good! A bit intimidating for a first time pizza maker, but I was able to do it no problem. And without a stone (although perhaps will invest now)

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jcplaywright

Cooking Level: Beginning

Home Town: Merrick, New York, USA

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Reviewed: Oct. 18, 2007

I followed this recipe exactly except i used italian stewed tomatoes and put the basil on before putting it in the oven...this looked and tasted great.

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Monica

Cooking Level: Intermediate

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Reviewed: Jul. 24, 2007

Awesome recipe. We brushed a little bit of olive oil around the edges to give it a bit of color. We do not order from our local pizza place anymore! Thank you for this great recipe!

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3 users found this review helpful

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vanessah

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

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Reviewed: Jul. 6, 2007

Love. love. LOVE the crust. I made two small pizzas. Baked on my pizza stone and they came out perfectly. Be careful not to take out of the refrigerator for too long before using--the dough is pretty soft and my first disintegrated as I transferred it to the stone. The layering of tomato sauce didn't quite work for me--instead of mixing with the cheese it just kind of sat on top. It was yummy anyway, though.

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KRISSIEBEE

Cooking Level: Expert

Home Town: Memphis, Tennessee, USA

Living In: Chapel Hill, North Carolina, USA

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Reviewed: May 21, 2007

I love how simple this recipe is!! I used 1 cup all-purpose flour and 2 cups whole wheat flour. My boyfriend has always said he likes whole wheat, but whole wheat pizza is awful. He LOVED this and said I could make it anytime! I image it's even tastier with just white flour. It's great to know all the ingredients going into your food and make something like this from scratch. I do not have a Pizza Peel and had some trouble getting the pizza from my cutting board to the hot stone. On my second one, I ended up putting the dough on my stone after I stretched it out and assembling the pizza on the hot stone. I'm not necessarily recommending this, but it was a lot easier than when I tried to place the completed pizza on the stone. Also, I cooked mine at 400 for a longer time because I wasn’t sure my stone could handle 550.

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Alexandra T

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Reviewed: Feb. 19, 2007

Used half whole wheat flour in the dough. Used fresh tomatoes and canned--both were great. My pizza stone did not like being preheated that hot so had to do things a little different but was excellent and will make again!

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SLS73

Cooking Level: Expert

Home Town: Newberry, Michigan, USA

Living In: Rhinelander, Wisconsin, USA

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Reviewed: Sep. 5, 2006

Great pizza--my family loved it. The dough was a little hard to work with--will let it completely come to room temp next time I make the recipe. I added garlic and italian seasoning rather than oregano and used regular crushed tomatoes rather than salt-free. I also sprinkled the pizza with blend of parmesan, asiago, and provolone cheeses and baked it for an extra 5 minutes for a nice golden color. UPDATE: Made the recipe again and used 1 cup all-purpose flour as a substitute for 1 cup of the bread flour. The dough much easier to work with and had a wonderful texture--we liked it better this way. It's become our favorite pizza! This dough also freezes beautifully. We make this at least once a week now, so I triple the batch and freeze the balls of dough. Thaw them in the fridge and take out to let come to room temp. The crust actually tastes better that way!

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wisweetp

Cooking Level: Expert

Home Town: Smithville, Mississippi, USA

Living In: Waukesha, Wisconsin, USA

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Brick-Oven Pizza (Brooklyn Style)

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