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Brick-Oven Pizza (Brooklyn Style)

Reviewed: Sep. 15, 2012
This is the yummiest pizza dough recipe. I make the pizza on my grill outside. I brush it in olive oil, flip it once, brush with olive oil again, top it with fresh mozzarella and fresh tomatoes and basil. It stays cripy throughout and its actually better when it gets a little burnt in spots! You can make double batches of dough because it keeps for over a week... Just make sure you refrigerate it at least the recommended 16 hrs and take it out an hour before stretching the dough. I'm trying the next one by substituting whole wheat flour for 1 cup of the bread flour.
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