Better Brick-Oven Pizza (Brooklyn Style)


"This is an updated version of my (Brooklyn Style) Brick-Oven Pizza recipe. While most supermarket brand Unbleached Bread Flours can yield very good pizza dough, I have found that Gold Medal Harvest King Flour, slightly longer kneading, and longer proofing, will yield dough that is crispier on the outside, chewier on the inside, and browns, and yes, chars, better. The spotty charring adds tremendous flavor & authenticity. This dough is very reminiscent of those used by several famous brick-oven pizzerias in Brooklyn, NY."
Added to shopping list. Go to shopping list.


0 servings
Serving size has been adjusted!
Original recipe yields 2 servings

May we suggest



  • Prep

  • Cook

  • Ready In

  1. Rehydrate yeast in warm water.
  2. Once you are certain the yeast is active (it should become frothy after about 10-min.), combine with cold water & kosher salt, stir till salt dissolves, and quickly add to flour in mixing bowl.
  3. Turn on stand mixer to medium-low setting and knead dough for 15-min.
  4. Remove from bowl onto very lightly floured surface and form into ball.
  5. Divide into two equal halves, and then form each into two smooth balls.
  6. Place each dough ball into a lightly oiled sealed bowl or zip-lock bag.
  7. Refrigerate dough for 24-hrs. to slowly rise & develop flavor; it is best used within 48-hrs.
  8. Let covered dough stand at room temperature for about 45-min. before use.
  9. Place the pizza stone on very bottom floor your gas oven, or the bottom rack if electric, and preheat to 550F for at least 45-min.
  10. Lightly dust your pizza peel with flour.
  11. Using one ball of dough at a time, lightly dust the dough with flour, and stretch gradually until it is about 14-inches in diameter.
  12. Place on the floured peel.
  13. Arrange sliced mozzarella in a thin, even layer over the dough & sprinkle with dried oregano. Randomly spoon & spread crushed tomatoes over dough. DO NOT OVERLOAD WITH TOPPINGS.
  14. Drizzle olive oil over the top.
  15. With a quick back and forth jerk, make sure the dough will release from the peel easily.
  16. Place the tip of the peel at the back of the preheated pizza stone, and remove peel so that the pizza is left on the stone.
  17. Bake for about 6-min. in the preheated oven, or until the crust begins to brown & blister. Remove from the oven by sliding the peel beneath the pizza.
  18. Sprinkle a few basil leaves randomly over the pizza.
  19. Cut into slices and serve.


Read all reviews 0

Other stories that may interest you