Brick Oven Pizza Dough

READY IN: 36mins
SERVES: 16
YIELD: 1 slice
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Sprinkle yeast over the 1/4 cup of warm water (110-115 degrees F). While the yeast rests for 5 minutes, put the flour and salt in a large bowl.
  • Mix yeast mixture and 1 cup cold water with the flour and salt and mix with a wooden spoon until well combined. Empty contents onto a flat surface and kneed for 5 minutes or until the dough ball is slightly tacky and elastic.
  • Divide dough into two and put in two oiled bowls. (I use cooking spray.).
  • Let rise for 90 minutes. I place both bowls in the microwave with a third bowl of steaming hot tap water and close the door to create a warm/moist place for it to rise. (Don't cook it!).
  • Once risen, take each dough ball, fold it over itself a couple times and reform into a ball. You should feel and hear air bubbles popping as you form it. Put them back in their bowls, cover with plastic wrap, and put in the fridge until they are needed. It's best if it sits for up to a day, but a few hours will do. If in a pinch, you could use it right away.
  • Remove dough from fridge and let it come to room temperature. Preheat oven to 550 degrees F. Let the oven stay at that temperature for 10 minutes to let your stone reach the same temperature.
  • Form the dough on a lightly floured surface and transfer to a lightly floured wooden peel. Give quick shakes to the peel to make sure the dough doesn't stick. Add toppings (sauce, cheese, whatever, try to go lightly) and cook on the stone for 6 minutes. Let stand 5 minutes before cutting.
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