Recipes Main Dishes Pizza Recipes Brick-Oven Pizza (Brooklyn Style) 4.8 (213) 154 Reviews 41 Photos This simple brick-oven pizza recipe has been made famous by several well-known, Brooklyn wood-fire pizzerias. Best accompanied by ice-cold, pilsner-style lager beer. Recipe by CDM68 Updated on April 17, 2023 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 41 41 41 41 Prep Time: 30 mins Cook Time: 10 mins Additional Time: 16 hrs 5 mins Total Time: 16 hrs 45 mins Servings: 16 Yield: 2 14-inch pizzas Jump to Nutrition Facts Ingredients Dough: ¼ cup warm water 1 teaspoon active dry yeast 1 cup cold water 1 teaspoon salt 3 cups bread flour 1 tablespoon extra-virgin olive oil Toppings: 6 ounces low moisture mozzarella cheese, thinly sliced ½ teaspoon dried oregano ¼ teaspoon freshly ground black pepper ½ cup no salt added canned crushed tomatoes 2 tablespoons extra-virgin olive oil 6 leaves fresh basil, torn Directions Make the dough: Pour warm water into a large bowl, then sprinkle yeast over the top. Let stand for 5 minutes. Stir in cold water and salt. Stir in flour, 1 cup at a time until incorporated. Dotdash Meredith Food Studios Knead dough on a floured surface until smooth, about 10 minutes. Dotdash Meredith Food Studios Dotdash Meredith Food Studios Divide in half and form into two tight dough balls. Coat with olive oil and refrigerate in a sealed container for at least 16 hours. Be sure to use a big enough container to allow dough to rise. Dotdash Meredith Food Studios Make the pizzas: Remove dough from the refrigerator one hour prior to using. Preheat the oven, with a pizza stone on the lowest rack, to 550 degrees F (288 degrees C). Lightly dust a pizza peel with flour. Prepare the first pizza: Lightly dust one dough ball with flour and stretch gradually until about 14 inches in diameter, or about the size of the pizza stone. Place on the floured peel. Dotdash Meredith Food Studios Lay 1/2 of the mozzarella on the crust, then sprinkle 1/4 teaspoon oregano and 1/8 teaspoon pepper over the top. Randomly arrange 1/4 cup crushed tomatoes over the pizza, leaving some empty areas, then drizzle 1 tablespoon olive oil over top. Dotdash Meredith Food Studios With a quick back and forth jerk, make sure dough will release from the peel easily. Place the tip of the peel at the back of the preheated pizza stone, and remove the peel so that the pizza is left on the stone. Bake in the preheated oven until the crust begins to brown, 4 to 6 minutes. Slide the pizza onto the peel and remove from the oven; then slide off the peel onto a work surface. Sprinkle 1/2 of the basil leaves randomly over the pizza. Cut into wedges and serve. Dotdash Meredith Food Studios Follow Steps 5 through 9 to make the second pizza. Dotdash Meredith Food Studios I Made It Print Nutrition Facts (per serving) 145 Calories 5g Fat 19g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 16 Calories 145 % Daily Value * Total Fat 5g 6% Saturated Fat 2g 8% Cholesterol 7mg 2% Sodium 213mg 9% Total Carbohydrate 19g 7% Dietary Fiber 1g 3% Total Sugars 0g Protein 6g Vitamin C 1mg 4% Calcium 91mg 7% Iron 1mg 7% Potassium 56mg 1% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved